Feb 14, 2012

Raspberry & Blueberry Swirl Cheesecake Cupcakes

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Everyone loves a good cheesecake right? I've never actually made a cheesecake before but I lOVE cheesecake so I thought I'd try something new. You know me, I'm a cupcake kinda girl so I made Strawberry & Blueberry Swirl Cheesecake Cupcakes! This week at work I headed up one of our fundraising events, a baking contest, to support the Save a Child'd Heart non-profit group. We raised just over $1000! We had some great entries and I am proud to say that I took 2nd place with my cheesecake cupcakes! Only missed 1st place by 3 votes, drats! At least I know my little treats were nummy!

Raspberry Swirl Cheesecake Cupcakes



Directions:

To begin, preheat your oven to 325˚F.  Line the cupcake pans with paper liners. In a blender, blend your graham crackers until they are crumbs. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Fold your ingredients together with a rubber spatula until all the dry ingredients are moist. Scoop in 1 tablespoon of the mixture into the bottom of each cupcake liner. To press your crust into the liners use something small like a spice bottle. Bake for 5 minutes and then transfer to a cooling rack.



To make the raspberry & blueberry sauce combine your raspberries and blueberries with you sugar (separately of course) and process until smooth. Pour your sauce through a strainer into a bowl to separate the seeds from the sauce. No one likes seeds in their sauce! Set aside.

To prepare your cheesecake filling, beat your cream cheese in an electric mixer until fluffy. Blend in your sugar followed by your salt and vanilla. Last, beat in your eggs one at a time making sure each is well blended. (really important that your cream cheese and eggs are at room temperature)

To create your cheesecakes, spoon in about 2 and 1/2 tablespoons of filling into your cups.

Drip three drops of your raspberry and blueberry sauce on top of your cheesecakes. Drag a toothpick through the top of your cheesecakes to create a marbled effect.


Bake your cupcakes for 22 minutes. Remove from the oven and set aside to cool. Once your cupcakes are at room temperature place your trays in the fridge and chill for 2 to 3 hours before serving. You can also freeze these and save them for later. If frozen allow 30 minute to an hour to defrost before serving. Enjoy.



Source:
Adapted from Annie's Eats