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Peaches 'n Cream Cheesecake Cupcakes

Peach Mango Topping Ingredients:

• 2 cups peeled, chopped fresh ripe peaches, divided
• 1/2 cup mango juice
• 1/3 cup granulated sugar
• 2 1/2 Tbsp cornstarch

Preparation:

Combine 1 cup peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture bubbles and thickens. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside.

Cheesecake Ingredients:

• 24 oz. cream cheese, softened
• 5 eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 cup granulated sugar

Preparation:

Preheat oven to 300° F.

Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter. Bake for 40 minutes.

Sour Cream Filling Ingredients:

• 1 cup sour cream
• 3 Tbsp granulated sugar
• 1 tsp vanilla extract

Preparation:

Mix sour cream filling ingredients in a small mixing bowl using a spoon. When the cupcakes sink in the middle, place a scant Tbsp of sour cream mixture in the middle of each one. Place back into the oven for 5 more minutes. Remove from oven and cool.

When cool, spoon about 1 1/2 to 2 Tbsp of Peach Mango Topping over the top of the sour cream filling on each cupcake and refrigerate.

Servings: 1 1/2 to 2 dozen cupcakes Print This Page