Easy Pumpkin Cheesecake Cupcakes Recipe Recipe For Shrimp

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PUMPKIN CHEESECAKE



Pumpkin Cheesecake image

Looking for a delicious pumpkin cheesecake recipe? Look no further. This is an easy to make pumpkin flavored cheesecake that is perfect for fall.

Provided by Michelle

Categories     Dessert

Number Of Ingredients 17

4 - 8 ounce packages of cream cheese - softened
1/2 cup of powdered sugar
3/4 cup of granulated sugar
1 teaspoon of vanilla
1/4 teaspoon of salt
3 large eggs - beaten
1/4 cup of half n half
1 - 15 ounce can of Pumpkin
3/4 cup of sugar
1 1/2 teaspoons of cinnamon
1/4 teaspoon of salt
1 Tablespoon of maple syrup
2 eggs - beaten
1 1/2 cups of half n half
1 Package of Graham cracker crumbs (13 - 16 ounces)
4 Tablespoons of butter - melted
2 Tablespoons of sugar

Steps:

  • In a large bowl, place the graham cracker crumbs, melted butter, and sugar, and stir until well mixed, and the crumbs stick together. Cut a piece of parchment paper to fit the bottom of the spring form pan. Place the crumb mixture in the spring form pan, and press evenly with fingers, then smooth the crust mixture with the back of a large spoon making sure it's even. Wrap a piece of aluminum foil around the bottom of the spring form pan and a little up the side, and place the spring form pan in the freezer.
  • In the mixing bowl of a stand mixer, add the cream cheese, and with the whisk attachment, blend the cream cheese on low speed to start, and then on medium until it's fluffy. Turn off the mixer and scrape down the sides of the mixing bowl with a spatula, and blend the cream cheese again. Then, turn off the mixer and scrape the sides, and the bottom of the mixing bowl and mix again on high speed for about a minute, making sure the cream cheese is fluffy. Add the powdered sugar, granulated sugar, vanilla and salt, and mix until well blended, starting with the mixer on low, turning it off, scraping the sides, mixing again, scraping sides, and then mix on high until well blended. In a separate bowl, beat the eggs with a whisk until they're light lemon yellow, and well blended. Add eggs to mixing bowl, and mix just until blended. Add the half n half, and mix until well blended. Place the mixing bowl in the refrigerator.
  • In a large bowl, add the canned pumpkin, and stir to blend. Add the sugar, cinnamon, salt, and maple syrup, and stir all together until well blended. In a separate bowl, beat the two eggs until they're light and fluffy, and add them to the pumpkin. Stir in the half n half, and mix until all ingredients are completely incorporated.
  • Remove the Crust from the freezer, and the cheesecake mixture from the refrigerator. Starting with the cheesecake mixture, pour about 1/3 of the cheesecake into the crust, and smooth it out with a spoon. Place about 5 Tablespoons of the pumpkin filling into the cheesecake filling, and swirl with a knife. Add another layer of cheesecake, and then 5 or 6 heaping Tablespoons of pumpkin filling into the cheesecake layer, and swirl. Repeat until all the cheesecake and pumpkin filling have been used. The pan will be full, carefully place the cheesecake in the oven, on the middle rack, and turn the oven to 475 degrees, and bake the cheesecake for 20 minutes, then turn the oven to 300 degrees. Place a small shallow dish with about 1/8 inch of water on the bottom rack of the oven, but not directly under the cheesecake. Bake the cheesecake for an hour at the lower temperature. While the cheesecake is baking, DO NOT OPEN THE OVEN DOOWhen the hour is up, turn off the oven, and leave the cheesecake in the oven for 45 minutes, and again, do not open the oven door! When the 45 minutes are up, open the door about 1/4 of the way, and leave the cheesecake in the oven for an additional 30 minutes, then remove the cheesecake to a wire rack to cool. When the cheesecake is cooled, cover it with waxed paper, and then aluminum foil, and place it in the refrigerator for 24 hours to completely cool, and set. When ready to serve, top the cheesecake with whipped cream, and serve immediately. Enjoy!

Nutrition Facts : Calories 414 kcal, Carbohydrate 47 g, Protein 7 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 147 mg, Sodium 320 mg, Fiber 1 g, Sugar 42 g, ServingSize 1 serving

PUMPKIN CHEESECAKE CUPCAKES



Pumpkin Cheesecake Cupcakes image

After deciding against buying a springform pan, but wanting cheesecake for Thanksgiving, I combined a few recipes to get this final product. It got great reviews from all the family! These cupcakes really should be made the day before, as well as the frosting. I store mine in tupperware in the fridge so they set up nicely.

Provided by Cassandra

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 24

Number Of Ingredients 17

1 (4.8 ounce) package graham crackers
2 tablespoons ground ginger
6 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ 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
¼ teaspoon salt
3 eggs
1 cup sour cream
3 tablespoons confectioners' sugar, or to taste
1 tablespoon vanilla extract
1 pinch ground cinnamon, for garnish

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
  • Crush graham crackers and 2 tablespoons ground ginger together in a resealable plastic bag; pour into a bowl. Add butter to graham cracker mixture and mix with a fork or pastry blender until blended.
  • Beat cream cheese, white sugar, and brown sugar together in a large bowl until creamy; beat in pumpkin puree. Add cinnamon, 1 tablespoon ginger, nutmeg, cloves, and salt; add eggs 1 at a time, beating well after each addition.
  • Press 1 tablespoon graham cracker mixture into the base of each prepared muffin cup, pressing mixture slightly up the sides of the liners. Fill each cup with cream cheese mixture.
  • Bake in the preheated oven until tops are smooth and cupcakes jiggle slightly when moved, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool.
  • Stir sour cream, confectioners' sugar, and vanilla extract together in a bowl until frosting is smooth. Top each cheesecake with the topping and sprinkle with cinnamon.

Nutrition Facts : Calories 226.1 calories, Carbohydrate 17.6 g, Cholesterol 65.9 mg, Fat 16 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 220.3 mg, Sugar 12.2 g

PUMPKIN CHEESECAKE CUPCAKES



Pumpkin Cheesecake Cupcakes image

Delightful personal cheesecakes! My daughter requested these from a Rachel Ray magazine for her girl scout troup on her birthday, BIG hit! Fairly easy to make, but everyone will marvel at your amazing baking talents... only you will know how simple they really were :)

Provided by spreadnjoy

Categories     Dessert

Time 1h10m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 13

1 (8 ounce) package cream cheese, at room temperature
1/2 cup powdered sugar
1 egg white
1/2 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup pumpkin puree
2 eggs
1 cup granulated sugar
1/2 cup oil
1 teaspoon vanilla

Steps:

  • Preheat oven to 350, and line a 12 cup muffin tin with baking liners.
  • Using an electric mixer, beat cream cheese with powdered sugar for 3 minutes. Beat in egg white and 1/2 tsp vanilla, mix well.
  • In a seperate bowl whisk flour, pumpkin pie spice, baking powder and salt.
  • In another bowl beat together pumpkin puree, 2 eggs, granulated sugar, oil and 1 tsp vanilla. Whisk in the flour mixture.
  • Layer some of the batter in the bottom of the baking cups, then a layer of the cream cheese mixture, then top with another layer of pumpkin miture.
  • Bake at 350 for 25 minutes, until the tops are springy. The original recipe calls for icing- but I think they're delightful as is!

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