Spiced Pumpkin Cheesecake Cupcakes Recipes

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.

PUMPKIN SPICE CHEESECAKE

Steps:

• Preheat oven to 350°. In a small bowl, mix cracker crumbs, brown sugar, cocoa and salt; stir in yogurt. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour cream, flour, vanilla and spices. Add eggs and egg yolk; beat on low speed just until blended. Pour into crust. Return pan to baking sheet., Bake 1-1/4 to 1-1/2 hours or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan.

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

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!

SPICED PUMPKIN CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
• Combine cream cheese, pumpkin puree, sugar, egg whites, cinnamon, nutmeg, ginger, and cloves in a large bowl; mix until well blended and no lumps remain.
• Place 1 vanilla wafer in the bottom of each lined cup. Scoop in batter using an ice cream scoop, filling each cup approximately 3/4 full.
• Bake in the preheated oven until set, 23 to 26 minutes. Transfer to a wire rack and let cool, about 1 hour.

SPICED PUMPKIN CHEESECAKE

Steps:

• For crust:
• Position rack in center of oven and preheat to 350°F. Wrap double layer of heavy-duty foil around outside of 10-inch-diameter springform pan. Combine graham crackers, sugar, and cinnamon in processor. Blend until graham crackers are very finely ground. Drizzle butter over. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom (not sides) of springform pan. Bake until crust is slightly golden, about 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.
• For filling:
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in eggs 1 at a time. Add pumpkin and remaining 7 ingredients. Beat just until blended. Pour filling into prepared crust. Place springform pan in large roasting pan. Add enough water to come halfway up sides of springform pan.
• Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours. Transfer springform pan to rack and cool. Cover and refrigerate cake overnight.
• Using knife, cut around sides of pan to loosen cake. Release pan sides. Cut cheesecake into wedges and serve.

CHEESECAKE-FILLED PUMPKIN CUPCAKES

Steps:

• 1. Place a rack in the lower third of the oven and preheat to 350 degrees.
• Line a 12 cup muffin pan with baking liners. Using a electric mixer, beat the cream cheese and confections' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
• 2. In a bowl whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
• 3. Layer each muffin cup with some of the pumpkin bater, then the cream cheese batter mixture, the more pumpkin batter. Bake until springy to the touch 25 minutes minutes. Let cool.
• 4 Using the electric mixer, beat the brown sugar, remaing 4 egg white and remaing 1/4 teaspoon of salt. Fill a medium sauce pan with enough simmering water to reach the depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160 degrees on an instant read thermometer.
• 5. Transfer the bowl back to the mixer and beat on high speed until fluffy; lower the speed and beat to room temperature about 5 minutes. Add the butter, 1 tablespoon at a time, then beat in the remaining 1/2 teaspoon vanilla.
• 6. Transfer the frosting to a pastry bag, pipe large rosettes on the topp of the cupcakes.

PUMPKIN SPICE CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with cupcake cases. Beat the butter and sugar together using an electric whisk until the mixture is light and fluffy, scraping down the edges to combine. Gradually beat in the eggs and vanilla.
• Fold in the flour and pumpkin spice, followed by the milk, and combine until you have a smooth batter. Using a tablespoon, divide the mixture between the cupcake cases, around two-thirds full. Bake for 12-15 mins - they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently onto a wire rack and leave to cool completely.
• Meanwhile, make the cream cheese icing. Using a stand mixer or electric whisk, beat the butter, icing sugar and pumpkin spice mix together until it turns smooth and pale, about 1-2 mins. Add the soft cheese and whisk for a further 3-4 mins until it thickens - it will turn runny and then thicken up again.
• You can either put the icing into a piping bag and pipe it in a circle on top of the cooled cupcakes, or spoon it on top of the cupcakes and swirl it with the back of a spoon. Dust with extra pumpkin spice, if you like.