Photo: Peaches 'N Cream Cheesecake Cupcakes Recipe
Ingredients
Peach Mango Topping:
- 2 cups peeled, chopped fresh ripe peaches
- 1/2 cup mango juice
- 1/3 cup sugar
- 2 1/2 tablespoons cornstarch
Directions
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:
3 (8-ounce) packages cream cheese, softened
5 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup sugar
Preheat oven to 300 degrees 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:
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Mix sour cream filling ingredients in a small mixing bowl using a spoon. When the cupcakes sink in the middle, place a scant tablespoon 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 tablespoons of Peach Mango topping over the top of the sour cream filling on each cupcake and refrigerate.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By Mommaoffour21
Freezing North Bay
on March 21, 2013
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Follow everything and it didnt work out at all :( very disappointed :( the only thing that worked was the topping and i subsituted strawberries for peaches and orange juice for mango.
By timetoeat
Minnesota
on August 15, 2012
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Pretty good! I changed some of the ingredients though.
I had 'mostly ripe' nectarines, instead of peaches, orange juice instead of mango juice, and half the cream cheese amount called for. Therefor changing the amount of eggs and sugar etc..
I opted not to make the sour cream filling.
I made a crust for the bottom of the cupcakes made with honey grahams, cheerios, and almonds. They were blended in a food processor, held together with butter and baked before the cheesecake was poured in. (Yes, I was in need of a quick dessert and had to make shift with what I had on hand!! Worked out great and tasted wonderful!
By garym6059
on June 10, 2012
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Easy to make and delicious.
Read all 29 reviews