#52 Raspberry Cheesecake Cupcakes


This is one of those recipes I wished that they would have said WARNING not for the less experienced baker. Don't get me wrong they were creamy, pretty and very tasty but truthfully they were a pain in the A$$!! First off you have to bake the cupcakes in a pan of water. Not clearly thinking this through, I thought I could find a pan big enough to hold my 1 dozen cupcake pan. It was close but the pan came up a little short. So after dumping half my cupcakes into a ill fitting pan, a little bird said "why not use a  half dozen cupcake pan?" and finally I was in business! So about 6hrs later I finished #52 on my list I hope you like it!!!

Raspberry Cheesecake Cupcakes (courtesy of Martha Stewart)
This was my first attempt at cheesecake :)

The Goods
1 cup ground graham crackers (about 8 sheets)
3 tablespoons unsalted butter, melted
1 1/2 cups plus 5 tablespoons sugar
1 6 oz.fresh raspberries or frozen defrosted raspberries
2 pounds cream cheese room temp
Pinch of salt
1 teaspoon vanilla extract
4 lg eggs room temp.

The How To
Preheat the oven to 325. While the oven is preheating start preparing the crust by combine graham crackers, melted butter and 3 tablespoons sugar in a small bowl. Put about 1 tablespoon of mixture into each muffin cup and press flat. Bake for 5 minutes. Let cool.

While the crust is cooling  puree raspberries until smooth, about 30 seconds. Strain mixture with a sieve, keeping the liquid and discarding the solid parts. Whisk in 2 tablespoons of sugar.

With the mixer on med-high speed beat the cream cheese until fluffy about 3mins.

Add in the remaining 1 1/2 cups of sugar beat until combined.

Turn the mixer down to medium-low speed and add salt and vanilla; beat to combine. Add eggs, one at a time mixing until combined.

Spoon 3 tablespoons of the cream cheese filling over crust in each cup.
Add 1/2 teaspoon of the raspberry sauce. Make a swirl with a toothpick.

Place each tin in a roasting pan. Pour enough hot water into each pan to come halfway up the sides of the cupcake pans. Bake rotating pans halfway through, until filling is set about 27-30mins. Carefully remove tins from water bath and transfer to wire racks to cool completely.
Refrigerate in tins uncovered for at least 4hrs remove from tins just before serving.

Sorry for my lack of  cooked cupcake pics on this one... Not sure what happened :(

Up Next...
 Lemon Yogurt Raspberry Cupcakes


  1. Wow! Coming from someone who is not so great in the kitchen department-I'm IMPRESSED! I don't think I'd even attempt something like this. They look delicious and I think Martha Stewart would be proud :)

  2. those look tasty and the swirls are quite pretty :)