Caramel Peach Upside Down Mini Cheesecakes

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PREP TIME: 20

BAKE TIME: 30 MIN

TOTAL TIME: 50 MIN

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This is a baked version of the viral cheesecake. The creaminess from baked cheesecake is unmatched and so delicious on this fun trend.

Ingredients

Crust

• 1 1/2 Cups Graham Cracker Crumbs
• 6 Tbsp Unsalted Melted Butter
• 2 Tbsp Granulated Sugar

Crumble

• 5 Tbsp Unsalted Softened Butter
• 1/2 Cup All Purpose Flour
• 1/3 Cup Granulated Sugar
• 1/4 Cup Brown Sugar
• 3 Tbsp Old Fashioned Oats
• 3 1/2 Tsp Cinnamon
Pinch of Salt

Peach Filling

3 Medium Sized Fresh Peaches

3 Tbsp Brown Sugar

2 Tbsp Granulated Sugar

1/4 Cup Juice from an Orange

1 Tsp Ground Cinnamon

1/4 Tsp Nutmeg

1 Tbsp Corn Starch

1 Tbsp Warm Water

Cheesecake

• 14oz Room Temp Cream Cheese
• 2/3 Cup Sugar
• 2 Tbsp Siggi's Vanilla Yogurt
• 1 Tbsp Heavy Whipping Cream
• 2 Large Eggs
• 1 Tsp Vanilla

Instructions

Make sure all ingredients for the cheesecake are room temp so everything comes together nicely.

Begin by making the crumble. Add all the ingredients to a bowl and mix until combined. Do not be afraid to use your hands here it is much easier that way. Once all combined cover in plastic wrap and refrigerate for about one hour.
1. Then make the peach filling. Add the diced peaches, sugars, orange juice and spices to a medium sized pan on medium heat. Mix the ingredients and allow it to come to a boil. Once it comes to a boil bring the heat to low and allow it to cook mixing in between for 10 minutes. Add the warm water to the corn starch and mix quickly to mix. Once the mixture thickened remove from the heat and place it on a heat safe bowl and allow to cool completely.
2. Preheat oven to 300F and prepare a jumbo muffin pan with baking cups.
3. On a bowl add sugar and graham cracker crumbs and mix until combined. Add butter and mix until combined.
4. Spread evenly between all 6 cups and press down and firm on the sides so you have it all covered . Cover with plastic wrap and refrigerate while you make the cheesecake filling.
5. In a mixing bowl using a stand mixer or hand mixer on med-high speed beat cream cheese and sugar for 3-4 minutes until combined and smooth.
6. Add eggs one at a time mixing in slow speed until the eggs are mostly combined then beat on med-high until combined.
7. In a small bowl add the yogurt, heavy whipping cream and vanilla. Mix it and add it to the cream cheese filling on med-high speed until combined.
8. Remove the crust from the refrigerator and evenly divide the peach filling between the muffin cups.
9. Next fill the cups with cheesecake filling to the top of the muffin wrapper.
10. Add 1tbsp of crumble on top of each cheesecake.
11. Bake for 20-23 minutes until just slightly jiggly in the center.
12. Allow to cool completely and then cover in plastic wrap and refrigerate for atleast 4-6 hours.
13. Once the cheesecakes are set remove carefully from the pan. I like to use a sharp icing spatula reaching in one corner and pushing up gently from the bottom.
14. Once set allow them to lose some of the chill for about 45 minutes top the cheesecakes with caramel sauce and vanilla ice cream cream.
15. Enjoy!

TIPS

1. You can keep these refrigerated for 5 days and take out your desired amount.
2. Share your pics with me on social media! #sweetmelibakery