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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 19 servings
- Calories
- 240
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 0 g
- Sugar
- 20 g
- Protein
- 4 g
- Cholesterol
- 88 mg
- Sodium
- 153 mg
- Level: Easy
- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
- Yield: 18 to 20 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 19 servings
- Calories
- 240
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 0 g
- Sugar
- 20 g
- Protein
- 4 g
- Cholesterol
- 88 mg
- Sodium
- 153 mg
Ingredients
Peach Mango Topping:
Cheesecake:
Sour Cream Filling:
Directions
- 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.
- For the cheesecake: 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.
- 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.
- 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.
