Peaches 'N Cream Cheesecake Cupcakes

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was easy to make. I just followed the cheesecake recipe but added wafer to give it that sweet crunch when you bite into it and instead of adding the peach topping I added cool whip and assorted fruit ontop to give it a little sweetness to the cake.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

:

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

everything would have been perfect if I had not used the almond extract like the recipe it ruined the whole taste

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was super easy to make, however I definetly agree with the other posts to use only 4 eggs. That was absolutely perfect- not eggy at all. I made this for a BBq and everyone loved it!
:

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These are all kinds of delicious! I used 4 eggs and the 1/3 cup ricotta cheese substitution and it worked out beautifully. Maybe a little bit less than a third cup of ricotta would be better, mine were a tad moist and not quite the consistency of cheesecake. Also, with it being March, I didn't have fresh peaches in my area, so I used canned with light syrup and I had a mango lying around, so i made a fresh puree for the topping. Plus, I went a little less on the sugar for the topping since the peaches were already sweetened. As I was making them, I thought of how yummy it would be next time if I put a little crushed graham cracker in the bottom of the muffin tins before I put the cheesecake batter in. I imagine it would give it a nice crunch and make it even more like cheesecake!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made these little goodies for a Christmas party. Cheescake nor cupcakes are not a desserts you find in Holland. So these little goodies, all in one, were such a surprise to all the Dutch at the party. They were a big hit, and everyone kept raving about them. I was unable to find fresh peaches or mango juice to make the topping as written. So I subbed cherry pie filling. The red cherries looked so festive for the occassion of Christmas. I will definitely makes this recipe again, as the cupcakes were delish. I highly recommend it to all.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Like other people said, EGGY! :( I tried my first batch to 4 whole eggs and 1 egg white, I think next time i'll stick to 4 eggs period. And i'll try the 1/3c Ricotta cheese modification. The base is dense, not soft cheesecake-like dense, just dense and not too sweet, probably also why the eggs stand out.

I am going to look up other cheesecake base receipies, and perhaps try it with a different cheesecake base. The topping and sour cream filling is wonderful. I love the concept, but try it before you go to a party.

This could be a 5 star once you nail the modifications!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is by far one of the prettiest desserts I've made in a long time. I had some peaches I bought over the weekend and no one ate, so I tried this recipe to use them up. After reading the reviews, I used 4 eggs instead of 5, ate one after letting it set up in the fridge for a few hours, and it tastes great! I got 23 standard size cupcakes out of the batter (more than the 18-20 indicated, so I reduced the bake time by a few minutes to compensate. The cupcakes are done, but not dry, the sugared sour cream is a wonderful little surprise in the middle and the peach glaze topping not only looks great but tastes wonderful as well. I'm not a big fan of mango, so I used red grapefruit juice instead, which gave the glaze a nice color as well. I will definitely make this recipe again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is definitely a recipe to try! One of my favorite deserts by far. I've made this recipe a handful of times, mostly during peach season and they've always turn out great! Super easy ;- The cheesecake tends to be light and fluffy and the peach, mango, sour cream combo on top is perfect. Tasty cupcakes, especially if you love peaches, cupcakes, and cheesecake. Really, who doesn't?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I needed a quick cheesecake but didn't want to make a no-bake. This recipe was perfect.. It satisfies the craving- rich and flavorful. But, unlike a regular- sized cheesecake, it was fast! (I whipped it up before going to bed. I was hesitant to use it as it was not tested but the times were accrate and the amounts seemed right on. (Although, I only got 22 cupcakes but this is an ongoing theme with me and cupcakes. I always err on the side of caution. HIGHLY RECOMMENDED!