Raspberry Swirl Cheesecake Cupcakes

I love cream cheese. It's the only way I will eat a bagel. I put it with salsa and dip tortilla chips in it. I love it as a frosting. I could practically eat it plain.

Even with all of that said, I'm not a huge fan of cheesecake. Maybe its just too sweet or too dense, but I will rarely ever eat a slice of cheesecake, even if its with chocolate or fruit. But something told me I should really make this recipe. Maybe its because the recipe includes raspberries and with the cooler weather taking over, I needed a reminder of summer. Or maybe because I can handle small doses of cheesecake and a cupcake size sounded perfect.

The one thing I forgot before making these is that cheesecake needs to be refrigerated. I usually avoid recipes that call for refrigeration because we have a tiny fridge (stupid apartment complex) and it is usually full with just the basics that we pick up from the grocery store. But, since we're going to the store today I only needed to move a few things around to make space to refrigerate these.

Oh, and don't forget in order to make this recipe you'll need the cream cheese and eggs and room temperature.

Recipe

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Raspberry Swirl Cheesecake Cupcakes

Course: Cupcakes

Servings: 32

Calories:

Author: NicholeL

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• 3 tablespoon sugar
• 4 tablespoon unsalted butter melted

For the Filling:

• 2 lbs. cream cheese at room temperature
• 1 ½ cups sugar
• ⅛ teaspoon salt
• 1 teaspoon vanilla
• 4 eggs at room temperature

For the Filling:

• 6 oz. fresh raspberries
• 2 tablespoon sugar

Instructions

• 1. Preheat the oven to 325. Line the cupcake tins with paper liners.
• 2. In a small bowl, combine the graham cracker crumbs, butter and sugar. Stir together until the mixture is moist.
• 3. Scoop 1 tbs. of the graham cracker mixture into each cupcake liner. Press down with a glass. Bake for 5 minutes and the transfer to a cooling rack while you make the other parts of the recipe.
• 4. Rinse off the raspberries and put them into a blender or food processor. Add the sugar and pulse until smooth. Pour the mixture through a fine mesh sieve to strain out all of the seeds.
• 5. For the cheesecake portion, beat the cream cheese on medium-high speed in a stand mixer until fluffy. Add the sugar in and process until smooth. Add the salt and vanilla. Then beat in the eggs, one at a time, mixing well after each egg.
• 6. Spoon 2 tablespoons of the cream cheese mixture into the cupcake liners. Add ½ tsp. of the raspberry puree to the liners. Use a toothpick to swirl around.
• 7. Bake for 12 minutes and then rotate the pans. Bake for another 12-15 minutes or until the filling has set.
• 8. Transfer to a cooling rack and let them come to room temperature, then refrigerate for at least 4 hours.