Peachy Cheesecake Cupcakes For Peach Mango topping: 2 cups peeled, chopped fresh ripe peaches ½ cup mango juice ⅓ cup sugar 2½ tablespoons cornstarch For Cheesecake: 3 8-ounce packages cream
Combine 1 cup of the peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture thickens. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside.
Preheat oven to 300º. 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 ⅔ full with cheesecake batter. Bake for 40 minutes.
Mix sour cream filling ingredients in a mixing bowl. When the cupcakes sink in the middle, place a tablespoon of sour cream filling into the middle of each one. Place back in the oven for 5 more minutes. Remove from oven and cool.
When cool, spoon about 2 tablespoons of peach topping of the top of cupcake.
This recipe won first place in the Best Peach Recipe Contest sponsored by the North Carolina Department of Agriculture and is part of the 2011 Our State Peach Recipe Collection. Submitted by Jessica Phillips. Recipes included in this collection are all reader-submitted. They have been tested and used by Our State readers, but not by Our State magazine or the North Carolina Department of Agriculture and Consumer Services. The magazine is not responsible for inadvertent omissions or incorrect or incomplete directions on the part of those submitting recipes. Please remember that cooking times can vary depending on ovens.print it