Peaches N Cream Cheesecake Cupcakes

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READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Cheesecake: Preheat oven to 300 degrees.
  • 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.
  • 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.
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