For Peach Mango topping:
\n2 cups peeled, chopped fresh ripe peaches
\n\u00c2\u00bd cup mango juice
\n\u00e2\u2026\u201c cup sugar
\n2\u00c2\u00bd tablespoons cornstarch<\/p>\n
For Cheesecake:
\n3 8-ounce packages cream cheese, softened
\n4 eggs
\n1\u00c2\u00bd teaspoon vanilla
\n1 cup sugar<\/p>\n
For Sour Cream filling:
\n1 cup sour cream
\n3 tablespoons sugar
\n1 teaspoon vanilla<\/p>\n
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 300\u00c2\u00ba. 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 \u00e2\u2026\u201d 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
For Peach Mango topping: 2 cups peeled, chopped fresh ripe peaches \u00c2\u00bd cup mango juice \u00e2\u2026\u201c cup sugar 2\u00c2\u00bd tablespoons cornstarch For Cheesecake: 3 8-ounce packages cream cheese, softened 4 eggs 1\u00c2\u00bd teaspoon vanilla 1 cup sugar For Sour Cream filling: 1 cup sour cream 3 tablespoons sugar 1 teaspoon vanilla 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…<\/p>\n