Well, I think the title says it all, right? No? Let me translate: addictive, tasty, awesomeness in mini form.
Since my husband came back, we have been circling around our group of friends and playing catch-up. Over the weekend our friends from Annapolis drove down to DC. We went out to dinner at Sur la Place, a quaint Belgian restaurant that offers a unique selection of steamed mussels, like lavender and cream. I had escargot for an appetizer and wild mushroom and shallot steamed mussels for dinner…mmmm.
We continued the feasting back at our place with these mini cheesecakes for dessert. The topping is sweet and bursting with plump peaches, almost like a mix between peach pie filling and a jam. The creamy cheesecake sits on top of a single vanilla wafer that serves as the crust.
Everyone loved them, it was hard to just eat one! Ok, I had two. And then another in the morning. Who said you can’t have cheesecake for breakfast?
Peaches and Cream Mini Cheesecakes
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla
- 1 egg, beaten
- 12 vanilla wafers
- 12 foil baking cups
For the peach topping
- 3 cups peeled and sliced peaches
- 1/2 cup sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp almond extract
- 1 tbl quick cooking tapioca
Preheat oven to 350°. Combine the cream cheese, sugar, egg and vanilla in a bowl, mix well. Line a muffin tin with foil baking cups. Place a vanilla wafer in the bottom of each cup.
Divide the cream cheese filling between the cups, about 1 tablespoon of cream cheese filling per cup. Bake for 15 minutes, until set. Let cool.
Meanwhile, combine the peaches, sugar, cinnamon, nutmeg and almond extract in a medium saucepan over medium-high heat. Bring to a boil and cook for about 5 minutes, stirring frequently. Reduce the heat to low and let simmer for about 25 minutes, stirring occasionally, until the liquid reduces and the mixture becomes thick and jammy. During the last 5 minutes of cooking, stir in the tapioca. This will help thicken the mixture even more. Remove from heat and let cool completely.
Once the cheesecakes and peach topping have cooled, spoon 2 tablespoonfuls of the peaches onto the cheesecakes.