Peaches 'n' Cream Cheesecake Cupcakes Recipe

Peachy Keen cupcakes. Very rich and very good!

• Meal Type: Dessert
• Ethnicity: American
• Holiday Category: N/A
• Preparation Time: Over 1 hour, less than 1 day

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

Directions

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. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside.
2. Cheesecake
   24 ounces cream cheese, softened
   5 eggs
   1 teaspoon vanilla extract
   1 teaspoon almond extract
   1 cup granulated sugar
3. Preheat 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. Bake for 40 minutes.
5. Sour Cream Filling
   1 cup sour cream
   3 tablespoons granulated sugar
   1 teaspoon vanilla extract
6. 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.
7. 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.