Peaches 'n Cream Cheesecake Cupcakes

Yield: 18 to 20 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

Peach Mango Topping

1. 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.

Cheesecake

1. Heat oven to 300 degrees F.
2. Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth.
3. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter.
4. Bake for 40 minutes.

Sour Cream Filling

1. Mix sour cream filling ingredients in a small mixing bowl using a spoon.
2. When the cupcakes sink in the middle, place a scant tablespoon of sour cream mixture in the middle of each one.
3. Place back into the oven for 5 more minutes.
4. 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.