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    Peaches 'N Cream Cheesecake Cupcakes


    Source of Recipe


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    List of 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


    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:
    3 (8-ounce) packages cream cheese, softened
    5 eggs
    1 teaspoon vanilla extract
    1 teaspoon almond extract
    1 cup sugar


    Preheat oven to 300 degrees F.
    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 sugar
    1 teaspoon vanilla extract


    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.

    Recipe




 

 

 


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