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"Hunger is the best sauce in the world."--Cervantes

Raspberry Swirl Cheesecakes Cupcakes Recipe

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This recipe for Raspberry Swirl Cheesecakes Cupcakes is from Bessire Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1½ cup Graham Cracker Crumbs
4 tbsp Unsalted Butter, melted
3 tbsp Sugar

Raspberry swirl:
6 oz. Fresh Raspberries
2 tbsp Sugar

Filling:
2 lbs Cream Cheese, at room temperature
1½ cup Sugar
Pinch of salt
1 tsp Vanilla
4 Large Eggs, at room temperature
Directions:
Directions:
Preheat the oven 325º. Line cupcake pans with paper liners. In small bowl, combine cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tbsp of mixture into the bottom of each cupcake liner. Bake until set, 5 minutes. Transfer to a cooling rack.

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 seeds.

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 eggs one at a time, mixing well after each addition.

Spoon 3 tbsp of the cheesecake batter over the crust in each cupcake liner. Dot a ½ tsp of the raspberries puree in a few dot over the cheesecake filling. Use a toothpick to lightly swirl and create a marbled effect. Bake until filling is set, about 22 minutes, rotating the pans halfway through baking. Transfer to wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.
Number Of Servings:
Number Of Servings:
32 Cupcakes
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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