Peaches and cream cheesecake cupcakes
Peaches and cream cheesecake cupcakes recipe in the cake category
Recipe 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
Recipe method:
- 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.
- 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.
- 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.
Tags: peaches, cream, cheesecake, cupcakes, recipe, cake, recipes, cooking