Description
A delightful treat that combines creamy cheesecake with the warm flavors of pumpkin, perfect for fall gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 cup whipped cream
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a medium bowl, combine graham cracker crumbs, melted butter, and a pinch of salt to form the crust.
- In a large mixing bowl, beat softened cream cheese until smooth, then add granulated sugar and mix well.
- Add pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and ginger to the cream cheese mixture and beat until smooth.
- Spoon the pumpkin cheesecake filling over the graham cracker crusts in the muffin tin, filling them about 3/4 full.
- Bake for 20-25 minutes until the edges are set and the centers are slightly jiggly.
- Let the cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving, then top with whipped cream and a sprinkle of spices.
Notes
- Overmixing can lead to cracks in the cupcakes.
- Allowing cupcakes to cool in the tin is essential to maintain their shape.
- Refrigerate for at least 2 hours for best flavor and texture.
- Use room temperature cream cheese to avoid lumps.
- Keep an eye on baking time to prevent overbaking.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pumpkin, Cheesecake, Cupcakes, Fall, Dessert