Sweetness on Sunday - Peach Crumble Cheesecake Tarts!

Another yummy treat for you! Anyone out there like...cheesecake?? What I love about cheesecake tarts is that they are about 1/4 of the work compared to regular cheesecake, and they take 1/4 of the time to bake and refrigerate..gotta love that, right??

Peach Crumble Cheesecake Tarts

For Tarts:
18 Nilla Wafers
1 bag frozen peaches, unsweetened (thawed)
1/2 cup apple juice or cider
1 tbsp cornstarch
1 tbsp sugar
1/8 cinnamon
2-8oz packages of cream cheese
1/2 cup sugar
2 eggs
1 tsp vanilla

For crumb topping:
1/2 cup flour
1/4 cup light brown sugar
1/4 tsp cinnamon
1/4 cup cold butter (don't use margarine for this!)

Preparing peaches:
Dice peaches and dry slightly with a paper towel. In a small saucepan, whisk together apple juice, cornstarch, sugar, and cinnamon until completely dissolved. Bring to a full boil while stirring constantly and remove from heat when it starts to thicken. Fold this into peaches in a bowl and set aside.

Put a vanilla wafer at the bottom of each cupcake liner. In a medium bowl, beat together cream cheese, egg, sugar, and vanilla. Pour into cupcake liners, about 3/4 of the way full. This should give you about 18 tarts.

Bake at 350○ F for ten minutes. Remove from oven. Tarts should be just barely starting to firm up. Drop a spoonful of peach mixture over each tart and return to oven. Bake for an additional 15-20 minutes until cheesecake is firm.

Bake the crumb topping: Mix all ingredients together ( I use my hands for this) until a small crumb forms. Spread mixture onto a foil-lined cookie sheet, lightly sprayed with non-stick spray. Bake for 15 minutes. Let cool completely and then break up into small crumbs. Top cheesecake tarts with crumbs and place in refrigerator until to serve.

Most people will tell you to refrigerate for an hour---I say, these are darn good served just a little bit warm. :)