Raspberry Swirl Cheesecake Cupcakes

By Jenny_439

Ingredients

• Same as for Cheesecake recipe, but use only 4 ounces of raspberries and 4 1/2 teaspoons of sugar in step 3

Preparation

Step 1

1. preheat oven to 325. place paper liners in the cups of two standard 12 cup muffin tins, and set aside.

2. follow step 2 of the raspberry-swirl cheesecake recipe, using 2 tablespoons sugar and pressing 1 tablespoon of the crumb mixture firmly onto the bottom of each cup in muffin tin. bake until set, about 5 minutes. let cool in tins on a wire rack. leave oven on.

3. follow step 3, at the end, whisk 4 1/2 teaspoons sugar into strained puree.

4. follow step 4, mixing in remaining 1 1/2 cups sugar, at the end, spoon 3 tablespoons filling into each cup

5. drop raspberry sauce by the 1/2 teaspoon over cakes. with a wooden skewer or toothpick, swirl sauce into filling.

6. bake until set, 10 to 12 minutes. let cool completely in tins on a wire rack. refrigerate, incovered, 1 hour or overnight.