Pumpkin Cheesecake Ginger Spice Cookie Cups Recipes

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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

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