Peaches 'N Cream Cheesecake Cupcakes

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.

Lemon Bars

INGREDIENTS

1 1/3 cups all-purpose flour

5 tbsp packed light brown sugar

8 tbsp unsalted butter, cold, cut into 1/2-inch pieces

4 large eggs

1/2 tsp vanilla extract

1 1/2 cups powdered sugar, divided

3/4 cups fresh lemon juice

2 tsp lemon zest

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DIRECTIONS:

Preheat oven to 350°F.

To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes.

Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of powdered sugar; mix well. Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest.

As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes; cool, and cut into 24 bars. Yields 1 bar per serving.

NOTES

The crust must be HOT when you pour on the lemon mixture.

You’ll need approximately three lemons to yield the amount of juice and zest in this recipe.

*****Yes, this is totally a WW recipe.