Gluten Free Peaches N Cream Cheescake Cupcakes

[VegasCeliacBuckeye]

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.

** Perfect for Easter!

[wowzer]

They sound yummy. I have a bunch of cream cheese. Thanks for the idea.