Raspberry Swirled Cheesecake Cupcakes

4.9 ★★★★★ | Cheesecake has got to be on my list of top 3 favorite desserts, which is why you see it on here quite a bit. You can never have too many cheesecake recipes and the options are seemingly endless (like when you walk into The Cheesecake Factory and take 10 minutes to choose because there are just so many options). #DessertsBlogSelfe #party #recipes #Cheesecake #Raspberry #DessertsforParties

Raspberry Swirled Cheesecake Cupcakes , By Desserts Blog Selfe .

Cheesecake has got to be on my list of top 3 favorite desserts, which is why you see it on here quite a bit. You can never have too many cheesecake recipes and the options are seemingly endless (like when you walk into The Cheesecake Factory and take 10 minutes to choose because there are just so many options). #DessertsBlogSelfe #party #recipes #Cheesecake #Raspberry #DessertsforParties

Total Time: 250 Minutes, Servings: 12 Servings

Ingredients :

• 3/4 cup + 2 Tbsp graham cracker crumbs (from 7 full sheets)
• 1 1/2 tsp granulated sugar
• 3 1 /2 Tbsp salted butter , melted
• 4 oz fresh raspberries
• 2 Tbsp granulated sugar
• 3/4 cup granulated sugar
• 1 Tbsp all-purpose flour
• 2 (8 oz) pkgs cream cheese, softened well but not melted
• 1 tsp lemon zest
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream

Instructions :

• For the crust:
• Preheat oven to 325 degrees. In a mixing bowl, using a fork, stir together graham cracker crumbs and sugar, then pour in melted butter and stir until evenly moistened. Add 1 slightly heaping tablespoonful to 12 paper lined muffin cups. Press crust firmly into an even layer. Bake in preheated oven 5 minutes then remove from oven and allow to cool.
• For the raspberry swirl:
• Add raspberries and 2 Tbsp granulated sugar to a food processor and pulse until well pureed, about 30 seconds - 1 minute. Press mixture through a fine mesh strainer into a bowl (basically until there are only seeds remaining in strainer, you should get quite a bit out of it). Set aside.
• For the cheesecake filling:
• In a mixing bowl, whisk together granulated sugar and flour. Add cream cheese and lemon zest using an electric hand mixer, blend mixture just until smooth. Mix in eggs one at a time. Stir in vanilla and sour cream just until combined. Tap bowl forcefully against countertop, about 10 times, to release large air bubbles. Divide mixture evenly among cups over crust layer, adding about 1/3 cup to each and filling nearly full. Jiggle pan to level cheesecake filling then dollop about 5 small circle of raspberry sauce over each cupcake, about 3/4 tsp total over each one. Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design. Bake in preheated oven 22 - 25 minutes until cupcakes are puffed and nearly set (they might crack a little but they will deflate while cooling and you won't even see it). Remove from oven and allow to cool completely, then chill in refrigerator 3 hours, until set. Store in refrigerator in an airtight container.
• Recipe Source: inspired by Annie's Eats

Copyright:
Desserts Blog Selfe

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