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Peaches `n Cream Cheesecake Cupcakes

Yield: 18 to 20 cupcakesPeach Mango Topping
2 cups peeled, chopped fresh ripe peaches, divided
1/2 cup mango juice
1/3 cup granulated sugar
2 1/2 tablespoons cornstarchCombine 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
3 (8 ounce) packages cream cheese, softened
5 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup granulated sugarPreheat 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.Sour Cream Filling
1 cup sour cream
3 tablespoons granulated sugar
1 teaspoon vanilla extractMix 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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TAG: cream, peaches, cheesecake, mango, teaspoon, minutes, place, medium, granulated, cupcakes, sugar, tablespoons, ,
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