PEACHES 'N CREAM CHEESECAKE CUPCAKES

Peaches 'N Cream Cheesecake Cupcakes image

Provided by Food Network

Categories dessert

Time 1h15m

Yield 18 to 20 cupcakes

Number Of Ingredients 12

2 cups peeled, chopped fresh ripe peaches
1/2 cup mango juice
1/3 cup sugar
2 1/2 tablespoons cornstarch
3 (8-ounce) packages cream cheese, softened
5 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup sugar
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

Steps:

For the topping: 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.
For the cheesecake: 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.
For the filling: 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.