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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 169.6
  • Total Fat: 8.4 g
  • Cholesterol: 65.3 mg
  • Sodium: 108.0 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 0.4 g
  • Protein: 4.9 g

View full nutritional breakdown of Peaches N Cream Cheesecake Cupcakes calories by ingredient
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Peaches N Cream Cheesecake Cupcakes

Submitted by: LOVE2COOK

Introduction

A perfect anytime treat with fresh peaches and yummy cheesecake. (low-fat cream cheese version printed here) Make it even better with fat free cream cheese, fat free sour cream, and egg beaters! A perfect anytime treat with fresh peaches and yummy cheesecake. (low-fat cream cheese version printed here) Make it even better with fat free cream cheese, fat free sour cream, and egg beaters!
Number of Servings: 24

Ingredients

    Peach Mango Topping:
    2 cups peeled, chopped fresh ripe peaches
    1/2 cup mango juice
    1/3 cup sugar
    2 1/2 T cornstarch

    Cheesecake:
    3 (8oz) packages low fat cream cheese, softened
    5 eggs
    1 t vanilla extract
    1 t almond extract
    1 cup sugar

    Sour Cream Filling:
    1 cup sour cream
    3 T sugar
    1 t vanilla extrace

Directions

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 remaining 1 cup peaches. Set aside.

Preheat over to 300 degrees.

Combine all cheesecake ingredients in a mixing bowl and beat on medium with an electric mixer until smooth. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter. Bake for 40 minutes.

Mix sour cream filling ingredients in a small mixing bowl using a spoon. When the cupcakes sink in the middle (about 40 minutes, as directed), place a scant tablespoon of sour cream mixture in the middle of each one. Put back in the oven for 5 more minutes. Remove from oven and cool.

When cool, spoon about 1.5 to 2 T of Peach Mango topping over the top of the sour cream filling on each cupcake and refigerate.

Makes 24 cupcakes.

This recipe courtesy of food.com; this version uses low-fat cream cheese.

Number of Servings: 24

Recipe submitted by SparkPeople user LOVE2COOK.






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