Peaches N Cream Cheesecake Cupcakes

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 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

Recipe

• 1 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.
• 2 cool for 10 minutes, then add the remaining 1 cup peaches. set aside.
• 3 cheesecake: preheat oven to 300 degrees.
• 4 combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth.
• 5 place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter.
• 6 bake for 40 minutes.
• 7 filling: mix sour cream filling ingredients in a small mixing bowl using a spoon.
• 8 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.
• 9 remove from oven and cool.
• 10 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.