Print Recipe

Peaches 'n Cream Cheesecake Cupcakes

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

  • 3 (8 ounce) packages 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. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter.
  5. Bake for 40 minutes.
  6. 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.
  7. Place back into the oven for 5 more minutes.
  8. Remove from oven and cool.
  9. 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


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.