Peaches N Cream Cheesecake Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Peach Mango Topping:2 cups peeled, chopped fresh ripe peaches1/2 cup mango juice1/3 cup sugar2 1/2 T cornstarchCheesecake:3 (8oz) packages low fat cream cheese, softened5 eggs1 t vanilla extract1 t almond extract1 cup sugarSour Cream Filling:1 cup sour cream3 T sugar1 t vanilla extrace
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.
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.
Nutritional Info 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
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