Peaches 'N Cream Cheesecake Cupcakes

Total Time:
1 hr 15 min
30 min
45 min

18 to 20 cupcakes

  • Peach Mango Topping:
  • 2 cups peeled, chopped fresh ripe peaches
  • 1/2 cup mango juice
  • 1/3 cup sugar
  • 2 1/2 tablespoons cornstarch
Peach Mango Topping:
  • 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.

  • 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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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