Peaches 'N Cream Cheesecake Cupcakes |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 18 |
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Ingredients:
2 cups peeled, chopped fresh ripe peaches |
1/2 cup mango juice |
1/3 cup sugar |
2 1/2 tablespoons cornstarch |
Directions:
1. Peach Mango Topping:
2. 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.
3. Cheesecake:
4. 3 (8-ounce) packages cream cheese, softened
5. 5 eggs
6. 1 teaspoon vanilla extract
7. 1 teaspoon almond extract
8. 1 cup sugar
9. Preheat oven to 300 degrees F.
10. 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.
11. Sour Cream Filling:
12. 1 cup sour cream
13. 3 tablespoons sugar
14. 1 teaspoon vanilla extract
15. 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.
16. 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.
17. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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