cooking recipes




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

Recipe for peaches and cream cheesecake cupcakes is filed under Cake recipes


Previous recipe: Peaches and cream brunch cake
Next recipe: Peaches and cream roll


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