Print Recipe

Peaches 'n' Cream Cheesecake Cupcakes

RG

Ingredients

Peach Mango Topping

  • 2 cups peeled, chopped fresh ripe peaches, divided
  • 1/2 cup mango juice
  • 1/3 cup granulated sugar
  • 2 1/2 tablespoons cornstarch

Cheesecake

  • 24 ounces cream cheese, softened
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup granulated sugar

Sour Cream Filling

  • 1 cup sour cream
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. 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.
  2. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside.
  3. Cheesecake: Heat oven to 300 degrees F.
  4. Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth.
  5. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter.
  6. Bake for 40 minutes.
  7. Sour Cream 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.
  8. Place back into the oven for 5 more minutes.
  9. Remove from oven and let cool.
  10. 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.

Yield: 18 to 20 cupcakes


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