Raspberry Cheesecake Cupcakes

If you enjoy cheesecake, then you will love these cupcakes. They consist of cheesecake with a graham cracker crust, a layer of homemade raspberry jelly, and are topped with cream cheese whipped cream. Can you say yum?

Ingredients:

Cheesecake

(3) 8 Ounce Packages Cream Cheese
4 Eggs
1 Cup Sugar
1/3 Cup Heavy Whipping Cream
1 Tablespoon and 1 Teaspoon Flour
1 Teaspoon Lemon Juice
1 Teaspoon Vanilla Extract
Fresh Raspberries for Garnish

Cream Cheese Whipped Cream

2 and 2/3 Cups Heavy Whipping Cream, liquid not already whipped
3 Tablespoons Cream Cheese, softened

Raspberry Jelly

1 and 1/3 Cups Raspberries, fresh or frozen
3/4 Cup Sugar
1/4 Cup Water

Graham Cracker Crust

1 Cup Graham Cracker Crumbs
1/3 Cup Butter, melted
2 Tablespoons Granulated Sugar
1 Teaspoon Brown Sugar
1/2 Teaspoon Cinnamon

Step 1 Make the Raspberry Jelly

Bring the raspberries, sugar and water to a boil in a small saucepan over medium heat. Mix well, breaking apart the raspberries with the end of your spoon. Allow to boil for 7 minutes, then remove from heat and allow to cool for 30 minutes. Then put it in the refrigerator to chill.

Comments

[charlotte555]

How much flour do you add to the cheese cake?

[jallen-gordon]

I really don't think flour goes in the cheese cake mix.

[laroxy323]

This hands down is the best recipe for homemade cheesecake!
I have made this countless times for various occasions and is always a hit, I can surely say I have found my one go-to recipe and will not be using another. The jelly is perfect you can make either raspberry, strawberry or mixed berries (blueberry is a bit bland) the only remark I can make is the crust portion makes about 16 "cupcakes", I always have a remainder cheesecake mix to make an additional 12 cupcakes or one round sized 12' pan.