PUMPKIN CHEESECAKE CUPCAKES
After deciding against buying a springform pan, but wanting cheesecake for Thanksgiving, I combined a few recipes to get this final product. It got great reviews from all the family! These cupcakes really should be made the day before, as well as the frosting. I store mine in tupperware in the fridge so they set up nicely.
Provided by Cassandra
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
- Crush graham crackers and 2 tablespoons ground ginger together in a resealable plastic bag; pour into a bowl. Add butter to graham cracker mixture and mix with a fork or pastry blender until blended.
- Beat cream cheese, white sugar, and brown sugar together in a large bowl until creamy; beat in pumpkin puree. Add cinnamon, 1 tablespoon ginger, nutmeg, cloves, and salt; add eggs 1 at a time, beating well after each addition.
- Press 1 tablespoon graham cracker mixture into the base of each prepared muffin cup, pressing mixture slightly up the sides of the liners. Fill each cup with cream cheese mixture.
- Bake in the preheated oven until tops are smooth and cupcakes jiggle slightly when moved, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool.
- Stir sour cream, confectioners' sugar, and vanilla extract together in a bowl until frosting is smooth. Top each cheesecake with the topping and sprinkle with cinnamon.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 17.6 g, Cholesterol 65.9 mg, Fat 16 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 220.3 mg, Sugar 12.2 g
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Poonam Ror
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good. The pumpkin spice flavor was nice and the cheesecake filling was creamy.
mdnasir hassoin
[email protected]These cupcakes were delicious! The pumpkin flavor was perfect and the cheesecake filling was smooth and creamy. I will definitely be making these again.
Zarien Gill
[email protected]These cupcakes were easy to make and turned out great! The pumpkin spice flavor was subtle and the cheesecake filling was creamy and light. I would definitely make these again.
Zubair Abbasi2525 Zubair Abbas I25
[email protected]I made these cupcakes for a party and they were a big hit! Everyone loved them and they were gone in no time. The pumpkin spice flavor was delicious and the cheesecake filling was perfect.
Don Kris
[email protected]These cupcakes were a disappointment. The pumpkin spice flavor was weak and the cheesecake filling was grainy. I would not recommend this recipe.
Riaz hassan
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good. The pumpkin spice flavor was nice and the cheesecake filling was creamy.
Sumi Sumi2
[email protected]I was looking for a fun and festive dessert to make for Thanksgiving and these cupcakes fit the bill perfectly! They were easy to make and everyone loved them. The pumpkin spice flavor was perfect and the cheesecake filling was creamy and delicious.
Hansi Sathsarani
[email protected]These cupcakes were delicious! The pumpkin flavor was subtle and the cheesecake filling was creamy and light. I would definitely make these again.
rana rehan
[email protected]I love pumpkin cheesecake, so I was excited to try these cupcakes. They were easy to make and turned out great! The pumpkin spice flavor was perfect and the cheesecake filling was smooth and creamy. I will definitely be making these again.
Hamster lover
[email protected]These pumpkin cheesecake cupcakes were a hit! They were so easy to make and turned out perfectly. The pumpkin spice flavor was delicious and the cheesecake filling was creamy and rich. I will definitely be making these again!