1. 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. 2. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside. 3. Cheesecake: Preheat oven to 300 degrees. 4. Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. 5. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter. 6. Bake for 40 minutes. 7. Filling: Mix sour cream filling ingredients in a small mixing bowl using a spoon. 8. 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. 9. Remove from oven and cool. 10. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
