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Mini Snickerdoodle Cheesecakes with Peach Bourbon Compote

Amy Kritzer
Mini snickerdoodle cheesecakes topped with peach bourbon compote.
0 from 0 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine Jewish
Servings 12

Ingredients
  

  • For crust:
  • 5 Tablespoons unsalted butter melted
  • 7 sheets graham crackers pulverized (about 1 cup)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • For cheesecake filling:
  • 2 8- ounce packages of cream cheese
  • 3 large eggs
  • ¾ cup granulated sugar
  • 1 Tablespoon vanilla extract
  • Zest from 1 lemon
  • ½ cup full-fat Greek yogurt or sour cream
  • 1 Tablespoon ground cinnamon
  • For compote:
  • 2 Tablespoons unsalted butter
  • 4 large peaches diced (about 3 cups)
  • 2 Tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 Tablespoon bourbon or whiskey or water

Instructions
 

  • Preheat oven to 325 degrees F.
  • Line a cupcake pan with 12 cupcake liners and set aside.
  • In a bowl, combine crust ingredients: melted butter, pulverized graham crackers, cinnamon and salt until well mixed.
  • Divide mixture evenly and press into cupcake liners. Chill in the refrigerator while making the filling.
  • To make the cheesecake filling, beat the cream cheese with an electric hand or stand mixer on low until all the lumps are gone. Then add in eggs one at a time and beat on low until creamy. Then add in sugar and beat on low until creamy.
  • Add in vanilla, lemon zest, Greek yogurt and cinnamon. Beat on low just until combined. Pour evenly in cupcake tins.
  • Set the cupcake pan on a foil lined roasting pan and fill half way with water to create a water bath.
  • Bake for 20-30 minutes until cheesecake is set but still jiggles a little. Cool on a wire rack, and then refrigerate for at least two hours or overnight.
  • When ready to eat, make the compote. Melt the butter in a large sauté pan. Add the peaches and stir while cooking until soft, about 5 minutes. Remove from heat and add in sugar, vanilla and bourbon and water. Return to heat and cook for an additional 5-10 minutes until the peaches are soft and sauce is thick.
  • Carefully remove the cheesecakes from the liners and top with warm compote and whipped cream if desired. Enjoy!
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