Peaches 'n' Cream Cheesecake Cupcakes

Serves 18

Peach Mango Topping:


2 cups peeled, chopped fresh ripe peaches, divided

1/2 cup mango juice

1/3 cup granulated sugar

2 1/2 tablespoons cornstarch


Directions:

1. 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:

24 ounces cream cheese, softened

5 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup granulated sugar


Directions:

1. Heat oven to 300 degrees F.



2. 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.

Sour Cream Filling:

1 cup sour cream

3 tablespoons granulated sugar

1 teaspoon vanilla extract


Directions:

1. 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.



2. 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.