raspberry swirl cheesecake cupcakes

raspberry swirl cheesecake cupcakes
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Category: desserts


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


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Added 9 years ago by:
Suesie Eejima Suesie Eejima
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