Raspberry Swirl Cheesecake Cupcakes

Today as I was bopping around my daily blog checks I came across a recipe far too delicious to not share with you all. It is a little time consuming but great for any occasion or for a bite size snack! I love any type of cupcakes and I also usually make brownies as cupcakes so I get the perfect portion! Here is the recipe for Raspberry Swirl Cheesecake Cupcakes: (click the link to go to the source)

Ingredients:

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

For the raspberry swirl:
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

DIRECTIONS:

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 like to use a small drinking glass to easily and evenly press the crumbs down.  One of Andrew’s sippy cups works wonderfully.) Bake until just set, 5 minutes.  Transfer to a cooling rack.

{Finished Product}