Easy Pumpkin Cheesecake Cupcakes Recipe

Name: Easy Pumpkin Cheesecake Cupcakes Recipe
Total time: 50 mins
Ingredients: 1 (4.8 ounce) package graham crackers; 2 tablespoons ground ginger; 6 tablespoons unsalted butter, melted; 3 (8 ounce) packages cream cheese, softened; 0.5 cup white sugar; 0.5 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; 0.25 teaspoon salt; 3 large eggs; 1 cup sour cream; 3 tablespoons powdered sugar, or to taste; 1 tablespoon vanilla extract; ground cinnamon

These delightful pumpkin cheesecake cupcakes boast three layers of flavor: a buttery graham cracker crust, a smooth pumpkin cheesecake center, and a tangy sour cream frosting. I created this recipe as a simple alternative to a full-sized cheesecake for Thanksgiving, combining elements from different recipes. The result was a big hit with my family!

Total time50 mins
Prep time25 mins
Cook time15 mins
Yield24 cupcakes, 24

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Servings

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Prepare a muffin tin by lining 24 cups with foil liners.
Prepare the crust: In a resealable bag, crush graham crackers and ginger snaps until finely ground. Transfer the mixture to a medium bowl and stir in the melted butter using a fork or pastry blender until well combined. Place approximately 1 tablespoon of the crust mixture into each muffin cup, pressing down with a spoon or shot glass to form a firm base and slightly up the sides.
Make the cheesecake filling: In a large bowl, beat cream cheese, white sugar, and brown sugar with an electric mixer until light and creamy. Add pumpkin puree and continue mixing until fully incorporated. Blend in cinnamon, ginger, nutmeg, cloves, and salt. Incorporate the eggs one at a time, mixing thoroughly after each addition. Distribute the filling evenly among the lined muffin cups.
Bake in the preheated oven for about 15 minutes, or until the tops of the cupcakes are smooth and they jiggle just slightly. Allow the cupcakes to cool in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting: In a mixing bowl, combine sour cream, powdered sugar, and vanilla extract. Stir until the mixture is smooth and creamy. Refrigerate until ready to use.
Once the cupcakes have cooled, top each one with a dollop of frosting and sprinkle with a dash of cinnamon.

Nutrition

Calories: 226 kcal
Fat Content: 16 g
Fiber Content: 1 g
Sugar Content: 12 g
Sodium Content: 220 mg
Protein Content: 4 g
Cholesterol Content: 66 mg
Carbohydrate Content: 18 g
Saturated Fat Content: 10 g
Unsaturated Fat Content: 0 g