I'm in love... So in love. I ended up passing by this recipe twice online. Why? I have no idea. But I did come back it it three times! (3rd times the charm!)
Well, I bought some oh-so-good-looking organic peaches at Hy-Vee. I couldn't pass them up. So, I checked out some recipes online. Hey... I have some left over cream cheese... and that, and that. What do you know, I have a mango too! SOLD.
After making this recipe and everyone woofing them down, I went out to buy the ingredients again and sharing them with our Bible Study. Everyone enjoyed them.
I think they are going to be a staple!
Peach Mango Topping:
2 c. peeled, chopped fresh ripe peaches
1/2 c. mango juice
1/3 c. sugar
2 1/2 tbsp. cornstarch
Combine ingredients in a medium saucepan. Cook and stir over medium heat until mixture bubbles and thickens. Cool and set asaide.
Cheesecake:
3 (8 oz) packages cream cheese, softened
5 eggs
1 tsp vanilla extract
1 tsp almond extract
1 c. sugar
Preheat oven to 300 degrees F.
Combine all ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. Place paper baking cups into muffin tins and spray with non-stick cooking spray. Fill cups 2/3 full with cheesecake batter. Bake for 40 minutes.
Sour Cream Filling:
1 c. sour cream
3 tbsp sugar
1 tsp vanilla extract
Mix sour cream filling ingrediunts in a small mixing bowl using a spoon. When the cupcakes sink in the middle, place a scant tablespoon of sour cream in the middle of each one. Place back into 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 refridgerate.
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