Strawberry Swirl Cheesecake Cupcakes

Strawberry Swirl Cheesecake Cupcakes

Ingredients:

Crust
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
Strawberry Swirl
1 cup fresh strawberries
2 tbsp. sugar

For the filling:
2 lbs. cream cheese, room temp
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, room temp


Directions:

* Preheat the oven to 325˚ F.
* Line cupcake pans with paper liners.
* In a small bowl, combine the graham cracker crumbs and melted butter.
* Press a spoonful into each of your paper liners.
* Combine the strawberries and sugar in a blender or food processor.
* Process until smooth.
* For the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.
* Blend in the sugar until smooth.
* Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.
* To assemble, spoon 3 spoonfuls of the cheesecake batter over the crust in each cupcake liner. Add 1/2 tsp of strawberry puree in a few dots over the cheesecake filling.
* Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
* Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.
* Let cool on wire rack and then transfer to the refrigerator and let chill for 2 hours before serving.