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Peach & Honey Cheesecake Cupcakes

Delightful Peach & Honey Cheesecake Cupcakes combine creamy cheesecake and light cupcake textures for a charming dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
For the cheesecake filling
  • 3 packs cream cheese, softened Each pack is 8 ounces.
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup honey
  • 1 cup fresh peaches, finely chopped
  • 1/4 cup peach preserves

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium-sized bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mix resembles wet sand.
  3. Spoon about one tablespoon of the crumb mixture into each cupcake liner. Press down firmly with the back of a spoon to create a crust.
  4. Bake the crusts for 8 to 10 minutes, until lightly golden, then set aside to cool.
Making the filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
  2. Add sugar and vanilla extract, continuing to beat until well combined.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in sour cream and honey until smooth.
  5. Gently fold in the fresh peaches and peach preserves until evenly distributed.
Baking
  1. Spoon the cheesecake batter into each cupcake liner, filling them about three-quarters full.
  2. Bake for 18 to 22 minutes until the edges are set. The centers should be slightly jiggly.
  3. Turn off the oven and let the cupcakes cool inside with the door ajar for 1 hour.
  4. After an hour, chill them in the refrigerator for at least 4 hours, preferably overnight.
Serving
  1. Once chilled, remove from the muffin tin and place on a platter.
  2. Garnish with additional chopped peaches or a drizzle of honey before serving.

Notes

Don't skip the softened cream cheese—it ensures a smooth and lump-free batter. These cupcakes keep well in the fridge for up to 5 days and can be frozen for up to three months.