Type what you have

Ingredients

• ✓ raspberry puree
• graham cracker crust
• cream cheese
• white sugar
• vanilla extract
• salt
• egg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.
2. 2 Crumble the prepared graham cracker crust; evenly distribute crumbs into the bottom of the prepared muffin cups. Press crumbs down to create a firmer crust.
3. 3 Blend cream cheese in a bowl with an electric mixer until smooth. Add sugar and mix until well blended. Mix in vanilla and salt. Add eggs, one at a time, mixing on low speed after each addition until blended.
4. 4 Distribute cream cheese mixture evenly among the muffin cups; it should be about 3 tablespoons for each cup. Add 1/2 teaspoon raspberry puree on top of each cheesecake. Use a toothpick to gently swirl the puree to create a marble design on each one.
5. 5 Bake in the preheated oven until filling is set, about 25 minutes. Remove from the oven and let cool on a wire rack.
6. 6 Refrigerate before serving.

By Angela

Ingredients

• ✓ raspberry puree
• milk
• vanilla extract
• sugar
• cinnamon
• egg
• cream cheese
• bread
• butter
• confectioners' sugar
• nutmeg

Instructions

1. 1 In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
2. 2 Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.

By LADYHEN76