Prep time: 45 min
Cook time: 29 min
Chill time: 4 hours
Ready in: 5 hours, 14 min
Serves: 16- 32
Ingredients:
CRUST:
1 1/2 c. graham cracker crumbs
4 T. unsalted butter- melted
3 T. sugar
RASPBERRY SWIRL:
6 oz. fresh raspberries
2 T. sugar
FILLING:
2 lb. cream cheese- room temperature
1 1/2 c. sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs- room temperature
Directions:
- Preheat oven to 325
- Line cupcake pan with paper liners
- In a small bowl, combine crust ingredients, stirring together with a fork until well blended and all the dry ingredients are moistened
- Press 1 T. of mixture into the bottom of each cupcake liner
- Use a small drinking glass to easily and evenly press the crumbs down, if desired
- Bake until just set, 5 min
- Transfer to a cooling rack
- To make raspberry swirl, combine ingredients in a blender and process until smooth
- Pour through a fine mesh sieve to remove seeds
- To make cheesecake, beat cream cheese on medium-high with an electric mixer until fluffy
- Blend in sugar until smooth
- Mix in salt and vanilla
- Beat in eggs one at a time, mixing well after each addition
- To assemble, spoon 3 T. of cheesecake batter over crust in each cupcake liner
- Dot 1/2 tsp. of raspberry puree in a few dots over the cheesecake filling
- Use a toothpick to lightly swirl and create a marbled effect
- Bake until filling is set, about 22 min, 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 refrigerator and let chill for at least 4 hours before serving
*Anne found recipe here
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