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    Nutrition Info . . .

    VitaminsA, E

    Ingredients Jump to Instructions ↓

    1. :

    2. Peach mango topping :

    3. 2 cups peeled, chopped fresh ripe peaches, divided

    4. 1/2 cup mango juice

    5. 1/3 cup granulated sugar

    6. 2 1/2 tablespoons cornstarch

    Instructions Jump to Ingredients ↑

    1. Combine 1 cup peaches, mango juice, sugar and cornstarch in a medium saucepan.

    2. Cook and stir over medium heat until mixture bubbles and thickens.

    3. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside.

    4. Preheat oven to 300 degrees F.

    5. Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth.

    6. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter.

    7. Bake for 40 minutes.

    8. Mix sour cream filling ingredients in a small mixing bowl using a spoon.

    9. When the cupcakes sink in the middle, place a scant tablespoon of sour cream mixture in the middle of each one.

    10. Place back into the oven for 5 more minutes.

    11. Remove from oven and cool.

    12. 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.


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