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Pumpkin Cheesecake Cupcakes
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Delicious and easy pumpkin cheesecake cupcakes, perfect for Thanksgiving or any occasion.
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
  • 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
  • 0.063 teaspoon ground cinnamon, or to taste
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare 24 muffin cups with foil liners.
  • Prepare the crust by crushing graham crackers and ginger in a resealable plastic bag until finely ground. Transfer the mixture into a medium bowl and combine with melted butter using a fork or pastry blender until well mixed. Place 1 tablespoon of the crust into each muffin cup. Use a spoon or shot glass to flatten the bottom and gently press the mixture up the sides of the liners.
  • Prepare the filling by blending cream cheese, white sugar, and brown sugar until creamy. Incorporate pumpkin purée until well mixed. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Add eggs one by one, mixing thoroughly after each. Distribute the filling evenly into the muffin cups.
  • Bake in the preheated oven until the tops are smooth and the cupcakes jiggle slightly when nudged, approximately 15 minutes. Allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  • Prepare the frosting by combining sour cream, powdered sugar, and vanilla in a bowl until creamy. Chill in the refrigerator until ready to use.
  • Frost the cooled cupcakes with a generous dollop of frosting and sprinkle them with fragrant cinnamon.

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