Pumpkin Cheesecake Cupcakes
Pumpkin Cheesecake Cupcakes are creamy, spiced mini desserts with a graham cracker crust and whipped cream topping. Perfect for Thanksgiving or fall parties.
Ingredients
For the crust:
- - 1 1/2 cups graham cracker crumbs
- - 3 tbsp granulated sugar
- - 5 tbsp unsalted butter melted
For the filling:
- - 16 oz cream cheese softened
- - 1 cup granulated sugar
- - 2 large eggs
- - 1 tsp vanilla extract
- - 1 cup pumpkin puree
- - 1 tsp ground cinnamon
- - 1/2 tsp ground nutmeg
- - 1/2 tsp ground ginger
- - Pinch of cloves
- - 2 tbsp all-purpose flour
For topping:
- - Whipped cream
- - Extra cinnamon for dusting
Instructions
- 1. Preheat oven to 325°F (160°C). Line muffin tin with cupcake liners.
- 2. Mix graham cracker crumbs, sugar, and melted butter. Press 1 tbsp into each liner. Bake 5 minutes.
- 3. Beat cream cheese and sugar until smooth. Add eggs, vanilla, pumpkin puree, spices, and flour. Mix until combined.
- 4. Fill liners 3/4 full with mixture. Bake 18–20 minutes until centers are just set.
- 5. Cool completely, then chill at least 2 hours.
- 6. Before serving, top with whipped cream and cinnamon.
Notes
For a spicier crust, use gingersnap cookies instead of graham crackers. Can be made 1–2 days in advance.