Easy Pumpkin Cheesecake Cupcakes Recipes

PUMPKIN CHEESECAKE

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!

PUMPKIN CHEESECAKE

Steps:

• In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

IMPOSSIBLY EASY PUMPKIN CHEESECAKE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.
• Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.

SURPRISE PUMPKIN CUPCAKES

Steps:

• In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. , For filling, in another small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low just until combined. , Fill paper-lined muffin cups one-third full. Drop filling by tablespoonfuls into center of each cupcake. Cover with remaining batter. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar if desired. Refrigerate leftovers.

EASY PUMPKIN PIE CHEESECAKE RECIPE

Steps:

• Preheat oven to 325°F.
• In a large bowl, combine cream cheese, granulated sugar and vanilla extract. Beat until well combined. Blend in eggs one at a time, until smooth.
• Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust; set aside.
• Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.
• Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool (about 1 hour), then refrigerate for a minimum of 3 hours or overnight.
• Serve with whipped cream, if desired!

PUMPKIN CHEESECAKE CUPCAKES

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!

QUICK AND EASY PUMPKIN CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat pumpkin puree, water, and eggs together in a bowl until smooth. Stir cake mix into the pumpkin mixture until you get a smooth batter. Gently fold chocolate chips through the batter. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.

HOME

Steps:

• Preheat oven to 350° F. Paper-line or grease 24 muffin cups.
• Blend cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.
• Bake for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting. Decorate with assorted sprinkles, if desired.

MINI PUMPKIN CHEESECAKES

Steps:

• 1. Preheat the oven to 300 degrees F. Line 18 muffin cups with paper liners. Place 1 whole cookie in the bottom of each lined cup.
• 2. In a large bowl, beat the cream cheese, granulated sugar, brown sugar, and 1/4 teaspoon fine salt on medium-high speed until smooth and creamy, 2 to 3 minutes. Scrape down the sides, reduce speed to low and beat in the eggs, 1 at a time, until combined. Beat in 1/3 cup sour cream and heavy cream. Stir in the pumpkin puree and pumpkin pie spice until smooth. Divide evenly among cookie-lined paper cups, filling almost all the way to the top.
• 3. Bake until the filling is just set, 40 to 45 minutes. A sharp knife inserted into the center will come out moist, but clean. Top each cheesecake with some of the remaining 1 1/4 cup sour cream, about 1 heaping tablespoon, using a spoon to gently spread. Cool completely in tins on a wire rack. Refrigerate until cold, 4 hours, or overnight. Top with a dusting of pumpkin pie spice.

PUMPKIN CHEESECAKE CUPCAKES

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.