For a deeper flavor, toast the graham cracker crumbs with the melted butter in a skillet over medium heat for 3-5 minutes before pressing into the muffin cups. Ensure cream cheese is fully softened to prevent lumps in the filling. To prevent cracking, cool the cupcakes slowly. You can even turn off the oven after baking and let them sit inside with the door ajar for 30 minutes before cooling at room temperature. Frosting can be made a day in advance and stored in the refrigerator. Garnish with a sprinkle of chopped pecans or a drizzle of caramel sauce for an extra touch of indulgence.
Pumpkin Cheesecake Cupcakes
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PREP TIME25 mins
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COOK TIME15 mins
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TOTAL TIME50 mins
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SERVING24 People
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VIEWS48
Embark on a culinary journey with these exquisite Pumpkin Cheesecake Cupcakes. Each bite is a symphony of flavors and textures, from the crisp graham cracker base to the lusciously smooth pumpkin cheesecake filling, crowned with a tangy sour cream topping. Perfect as individual desserts for festive gatherings or a delightful treat any time of year.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol66 mg
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Fiber1 g
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Protein4 g
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Saturated Fat10 g
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Sodium220 mg
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Sugar12 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners. (5 minutes)
02
StepMake the crust: In a resealable plastic bag, crush graham crackers and ginger until finely ground. Pour into a medium bowl and mix with melted butter using a fork or pastry blender until well combined. Scoop 1 tablespoon of the mixture into each prepared muffin cup, pressing it firmly and slightly up the sides of the liners. (15 minutes)
03
StepPrepare the filling: In a large bowl, beat cream cheese, white sugar, and brown sugar with an electric mixer until creamy. Add pumpkin puree and mix until well combined. Incorporate cinnamon, ginger, nutmeg, cloves, and salt. Add eggs one at a time, beating well after each addition. Evenly distribute the filling among the muffin cups. (20 minutes)
04
StepBake 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. (25 minutes)
05
StepPrepare the frosting: In a bowl, stir together sour cream, powdered sugar, and vanilla until smooth. Refrigerate until needed. (5 minutes)
06
StepOnce the cupcakes are completely cooled, dollop frosting over each and sprinkle with a touch of ground cinnamon. (10 minutes)
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Sofia Kling
May 21, 2025I added a little bit of maple syrup to the filling for an extra layer of flavor. Delicious!
Douglas Robel
May 20, 2025These cupcakes were a huge hit at our Thanksgiving dinner! The perfect balance of pumpkin and cheesecake.
Krystal Marquardt
May 12, 2025I substituted the ginger in the crust for a little bit of pecan flour, very yummy!
Mackenzie Wehner
May 7, 2025I made these for a bake sale and they were gone in minutes! Everyone loved them.
Jacey Gutkowski
May 2, 2025My family devoured these! I'll definitely be making them again.
Finn Bruen
Mar 25, 2025I was worried they would be too sweet, but they were just right. A perfect fall treat!
Seamus Mraz
Mar 22, 2025These are so much easier than making a full cheesecake. I'm so glad I found this recipe!
Sheila Senger
Jan 3, 2025I loved how easy these were to make. The graham cracker crust adds a delicious crunch.
Emilio Boyer
Dec 15, 2024The sour cream topping is a game-changer! It cuts through the richness of the cheesecake perfectly.