RASPBERRY SWIRL CHEESECAKE CUPCAKES

Raspberry Swirl Cheesecake Cupcakes image

Provided by gailanng

Time 52m

Yield 32 cupcakes

Number Of Ingredients 10

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

Steps:

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.
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 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.
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.

Nutrition Facts : Calories 182.5, Fat 12.2, SaturatedFat 6.7, Cholesterol 58.3, Sodium 124, Carbohydrate 16.2, Fiber 0.5, Sugar 13.7, Protein 2.8