Recipe courtesy of Julie Coleman

Peaches 'N Cream Cheesecake Cupcakes

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
  • Yield: 18 to 20 cupcakes
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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

Cheesecake:

3 (8-ounce) packages cream cheese, softened

5 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup sugar

Sour Cream Filling:

1 cup sour cream

3 tablespoons sugar

1 teaspoon vanilla extract

Directions

  1. For the 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.
  2. For the cheesecake: Preheat oven to 300 degrees F.
  3. 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.
  4. For the filling: 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.
  5. 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.