Raspberry Swirled Cheesecake Cupcakes

By Keli

Ingredients

• Crust
• 3/4 cup + 2 Tbsp graham cracker crumbs
• 1 1/2 Tbsp sugar
• 3 1/2 Tbsp slated butter, melted
• Raspberry Swirl
• 4 oz fresh raspberries
• 2 Tbsp sugar
• Cheesecake Filling
• 3/4 cup sugar
• 1 Tbsp flour
• 2 (8 oz) packages cream cheese, softened
• 1 tsp lemon zest
• 2 large eggs
• 1 tsp vanilla
• 1/4 cup sour cream

Preparation

Step 1

For the crust
-Preheat oven to 325 degrees. In mixing bowl, using fork, stir together graham cracker crumbs and sugar, then pour in melted butter and stir until evenly moistened. Add 1 slightly heaping spoonful to paper lined mini muffin tins. Press crust firmly into an even layer. Bake in preheated oven 5 minutes and then remove from oven and allow to cool.

For raspberry swirl
-Add raspberries and 2 Tbsp of sugar to a food processor and pulse until well pureed. Press mixture through a fine mesh strainer. Set aside

For cheesecake filling
-In mixing bowl whisk together sugar and flour. Add cream cheese and lemon zest using a hand mixture, 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 air bubbles. Divide mixture evenly among cups, until nearly full. Jiggle pan to level cheesecake filling then dollop about 5 small circles of raspberry sauce over each cupcake. Using toothpick, swirl raspberry filling with cheesecake mixture to create marble design. Bake in preheated oven 22-25 minutes(20 minutes???) Remove from oven and allow to cool completely then chill 3 hours in refrigerator.