Peaches N Cream Cheesecake Cupcakes
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
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.
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.