1. Recipes

How to Make Pumpkin Cheesecake Cupcakes - A Step-by-Step Guide

If you're a fan of pumpkin and cheesecake, then you're going to love these Pumpkin Cheesecake Cupcakes. These delightful little treats combine the rich, creamy flavor of cheesecake with the warm, comforting taste of pumpkin, creating a dessert that is perfect for the fall season.

These cupcakes are a great way to enjoy the classic flavors of pumpkin pie and cheesecake in a fun and convenient form. They're perfect for parties, gatherings, or just as a special treat for yourself.

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Ingredients

  • 1 (4.8 ounce) package graham crackers
  • 2 tablespoons ground ginger
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cloves
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 cup sour cream
  • 3 tablespoons powdered sugar, or to taste
  • 1 tablespoon vanilla extract
  • 1⁄16 teaspoon ground cinnamon, or to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Additional Time: 10 mins
  • Total Time: 50 mins
  • Servings: 24
  • Yield: 24 cupcakes

  • Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
  • Make crust: Crush together graham crackers and ginger in a resealable plastic bag until finely ground; pour into a medium bowl. Mix in melted butter with a fork or pastry blender until blended. Scoop 1 tablespoon crust into each prepared muffin cup. Use a spoon or shot glass to flatten the bottom and press mixture slightly up the sides of the liners.
  • Make filling: Beat cream cheese, white sugar, and brown sugar in a large bowl with an electric mixer until creamy. Add pumpkin purée and beat until well combined. Mix in cinnamon, ginger, nutmeg, cloves, and salt. Add eggs one at a time, beating well after each addition. Divide filling evenly among the prepared muffin cups.
  • Bake in the preheated oven until tops are smooth and cupcakes jiggle slightly when nudged, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  • Meanwhile, make frosting: Stir together sour cream, powdered sugar, and vanilla in a bowl until smooth. Refrigerate until needed.
  • Dollop frosting over cooled cupcakes and sprinkle with cinnamon.

    • Nutrition

    226 cal.

    • Total Fat: 16g
    • Saturated Fat: 10g
    • Cholesterol: 66mg
    • Sodium: 220mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 1g
    • Total Sugars: 12g
    • Protein: 4g
    • Vitamin C: 1mg
    • Calcium: 53mg
    • Iron: 1mg
    • Potassium: 120mg

    Categories

    Dessert recipes
    Baking recipes
    Fall recipes
    Pumpkin recipes
    Cheesecake recipes