Raspberry Swirl Cheesecake Cupcakes

Total Time: 52 mins Preparation Time: 30 mins Cook Time: 22 mins

Ingredients

• 1 1/2 cups graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 3 tablespoons sugar
• 6 ounces fresh raspberries
• 2 tablespoons sugar
• 2 lbs cream cheese, at room temperature (32 ounces or 4-8 ounce bricks)
• 1 1/2 cups sugar
• 1 pinch salt
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature

Recipe

• 1 preheat the oven to 325 degrees 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. (you can use a small drinking glass to easily and evenly press the crumbs down) bake until just set, 5 minutes. transfer to a cooling rack.
• 2 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.
• 3 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.
• 4 to assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. dot a ½ 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.
• 5 bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. (they will look quite puffed initially but will return to normal quickly.) transfer to a wire cooling rack and let cool to room temperature. transfer to the refrigerator and let chill for at least 4 hours before serving.