Rasberry Swirl Cheesecake Cupcakes

These are the perfect size for a cheesecake fix. I never want a whole slice, just a couple bites. Problem solved. These cupcakes have now been firmly fixed in my baking repertoire for a good many years I'm sure. Unless there is something really wrong with you-you will LOVE these. Promise.

I found these via google and came across this awesome blog that I now follow. This gal is a doctor, mom, cook and photographer. Amazing:

http://annies-eats.net/2010/08/06/raspberry-swirl-cheesecake-cupcakes/



Ingredients:
For the crust-
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar

For the topping-
6 oz. fresh raspberries
2 tbsp. sugar

For the filling-
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature

Preheat the oven to 325˚ 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. (I use the end of a small glass to do this-just something round, flat, and small enough to fit into the cupcake liner.) 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.

I know that this is a very summery dessert, and we are (insert sad face here) past that glorious time of year. However these are so good that I couldn't bear to not impart them to you.

I find it fun to present these with a fresh raspberry on top of each cupcake on a cupcake stand. You will squeal with delight when you see how cute it looks. Or maybe just I do that.