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Raspberry Swirl Cheesecake Cupcakes Recipe

   
 

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     Raspberry Swirl Cheesecake Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   32 cupcakes

Ingredients
For the crust-
1 cups graham cracker crumbs
4 tbsp unsalted butter, melted
3 tbsp sugar
For the raspberry swirl-
6 oz fresh raspberries
2 tbsp. sugar
For the filling-
2 lbs. cream cheese, at room temperature
 
1 cups sugar
Pinch of salt
1 tsp vanilla

Instructions
Preheat the oven to 325 F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. (I like to use a small drinking glass to easily and evenly press the crumbs down.) Bake until just set, 5 minutes. Transfer to a cooling rack.
To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.
To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.
To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.


Originally Submitted
3/8/2012





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