Peaches N Cream Cheesecake Cupcakes - cooking recipe

Ingredients

Peach Mango Topping
2 cups peeled chopped fresh ripe peaches
1/2 cup mango juice
1/3 cup sugar
2 1/2 tablespoons cornstarch
Cheesecake
3 (8 ounce) packages cream cheese, softened
5 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup sugar
Sour Cream Filling
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

Preparation

Topping: 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 the remaining 1 cup peaches. Set aside.
Cheesecake: Preheat oven to 300 degrees.
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.
Filling: Mix 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.