Peach Crumble Cheesecake TartsFor Tarts:
18 Nilla Wafers
1 bag frozen peaches, unsweetened (thawed)
1/2 cup apple juice or cider
1 tbsp cornstarch
1 tbsp sugar
2-8oz packages of cream cheese
1/2 cup sugar
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!)
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. :)