Dessert

Peaches N Cream Cheesecake Cupcakes is for Dessert.

Peaches N Cream Cheesecake Cupcakes takes 30 minutes to prepare.

Peaches N Cream Cheesecake Cupcakes takes 45 minutes to cook.

Peaches N Cream Cheesecake Cupcakes makes 24 servings.

The ingredients for Peaches N Cream Cheesecake Cupcakes are:

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

Here is how you make Peaches N Cream Cheesecake Cupcakes:

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: 24Recipe submitted by SparkPeople user LOVE2COOK.

The nutritional information for Peaches N Cream Cheesecake Cupcakes is:

• 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

The dietary needs meet for Peaches N Cream Cheesecake Cupcakes is Gluten Free