Picture the comforting aroma of pumpkin spice wafting through your kitchen as you prepare these delightful Pumpkin Cheesecake Cupcakes.
With a few simple steps, you can create a cozy, indulgent dessert that perfectly captures the essence of fall.
As the creamy cheesecake mixture bakes, it transforms into a luscious treat, all balanced atop a buttery graham cracker crust.
Ready to bring this delicious creation to life? Let’s get started!
Kitchen Tools Required
- 1 muffin tin
- 12 cupcake liners
- 1 mixing bowl
- 1 electric mixer
- 1 spatula
- 1 measuring cup set
- 1 whisk
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 1/2 cup whipped cream, for topping
- 1/4 teaspoon ground cinnamon, for garnish
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pumpkin Cheesecake Cupcakes, follow this timeline:
- Reading and Preparation (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all necessary equipment and ingredients.
- Prepping the Crust (5 minutes)
- Preheat the oven to 350°F (175°C).
- Line the muffin tin with cupcake liners.
- Mix the graham cracker crumbs, 2 tablespoons of sugar, and melted butter in a bowl.
- Press the crumb mixture into the bottom of each liner to form a crust.
- Making the Cheesecake Mixture (10 minutes)
- In a mixing bowl, beat the cream cheese and 1/2 cup of sugar until smooth.
- Add vanilla extract, pumpkin puree, and pumpkin pie spice; mix until combined.
- Incorporate the egg into the mixture until well blended.
- Assembling and Baking (30 minutes)
- Spoon the cheesecake mixture evenly over the crusts in the muffin tin.
- Place the tin in the preheated oven and bake for 20-25 minutes until the centers are set.
- Allow cupcakes to cool in the pan for 10 minutes after baking.
- Cooling and Refrigeration (1 hour 10 minutes)
- Transfer the cupcakes to a wire rack to cool completely (approximately 10 minutes).
- Chill the cupcakes in the refrigerator for at least 1 hour before serving.
- Final Touches (5 minutes)
- Before serving, top each cupcake with whipped cream and a sprinkle of ground cinnamon.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Line a muffin tin with cupcake liners.
Mix graham cracker crumbs, 2 tablespoons sugar, and melted butter in a bowl.
Press the crumb mixture into the bottom of each liner to form a crust.
In a mixing bowl, beat cream cheese and 1/2 cup sugar until smooth.
Add vanilla extract, pumpkin puree, and pumpkin pie spice to the cream cheese mixture and mix until combined.
Incorporate the egg into the mixture until well blended.
Spoon the cheesecake mixture evenly over the crusts in the muffin tin.
Bake at 350°F (175°C) for 20-25 minutes or until the centers are set.
Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chill the cupcakes in the refrigerator for at least 1 hour before serving.
Top each cupcake with whipped cream and a sprinkle of ground cinnamon before serving.
Serving Tips
- Pecan Caramel Sauce Drizzle: Add a rich and nutty touch by drizzling pecan caramel sauce over the whipped cream.
- Graham Cracker Crumble: Sprinkle some extra graham cracker crumbs on top for a crunchy texture contrast.
- Maple Syrup Drizzle: Enhance the autumn flavors with a light drizzle of maple syrup over each cupcake.
- Candied Ginger Pieces: Add a spicy-sweet kick by garnishing with finely chopped candied ginger.
- Cinnamon Sugar Dusting: Simply dust a blend of cinnamon and sugar on top for an extra burst of flavor and aroma.
Storage
To store Pumpkin Cheesecake Cupcakes, place them in an airtight container and refrigerate for up to four days.
For longer storage, freeze them without toppings for up to one month.
Freezing
To freeze Pumpkin Cheesecake Cupcakes, wrap each cooled cupcake individually in plastic wrap.
Place in an airtight container, and store in the freezer for up to three months.
Reheating
Pumpkin Cheesecake Cupcakes are best served chilled.
Reheating isn’t recommended. If needed, allow them to return to room temperature naturally.
Avoid direct heat to preserve texture.
Final Thoughts
Pumpkin Cheesecake Cupcakes are a delightful dessert that combines the rich flavors of pumpkin and cheesecake in a convenient cupcake form.
These treats are perfect for fall gatherings or any time you crave the comforting taste of pumpkin spice.
The graham cracker crust adds a satisfying crunch, while the creamy pumpkin cheesecake filling offers a smooth and indulgent experience.
With a dollop of whipped cream and a sprinkle of cinnamon on top, each bite is a harmonious blend of textures and flavors.
Whether you’re serving them at a holiday party or enjoying them as an after-dinner treat, these cupcakes are sure to impress.
Frequently Asked Questions
Can I Substitute a Different Spice for Pumpkin Pie Spice?
You can substitute pumpkin pie spice with your own blend. Combine cinnamon, nutmeg, ginger, and cloves in specific ratios to match your taste. This artistic touch lets you customize the flavor profile while maintaining the dessert’s essence.
What Can I Use Instead of Graham Cracker Crumbs for the Crust?
You can substitute graham cracker crumbs with crushed digestive biscuits, gingersnaps, or vanilla wafers. Each alternative adds a unique flavor, complementing the creamy filling. Make certain the crumbs are finely crushed for a smooth, cohesive crust.
How Can I Make These Cupcakes Gluten-Free?
To make these cupcakes gluten-free, use gluten-free graham cracker crumbs for the crust. Confirm all other ingredients are labeled gluten-free, especially spices and vanilla extract. This maintains flavor while catering to dietary needs. Enjoy!
Is There a Vegan Alternative for Cream Cheese in This Recipe?
You can swap the cream cheese for a vegan alternative like cashew cream or tofu-based cream cheese. Blend soaked cashews with lemon juice, nutritional yeast, and a pinch of salt for a creamy, tangy substitute in your recipe.
Can I Use Homemade Pumpkin Puree Instead of Canned?
You can absolutely use homemade pumpkin puree instead of canned. Just guarantee it’s thick and smooth to achieve the perfect cheesecake texture. Strain excess moisture, and blend well to create a luscious, vibrant base for your cupcakes.
Pumpkin Cheesecake Cupcakes
Equipment
- 1 muffin tin
- 12 cupcake liners
- 1 Mixing bowl
- 1 Electric mixer
- 1 Spatula
- 1 measuring cup set
- 1 Whisk
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 1/2 cup whipped cream for topping
- 1/4 teaspoon ground cinnamon for garnish
Instructions
- Line a muffin tin with cupcake liners.
- Mix graham cracker crumbs, 2 tablespoons sugar, and melted butter in a bowl.
- Press the crumb mixture into the bottom of each liner to form a crust.
- In a mixing bowl, beat cream cheese and 1/2 cup sugar until smooth.
- Add vanilla extract, pumpkin puree, and pumpkin pie spice to the cream cheese mixture and mix until combined.
- Incorporate the egg into the mixture until well blended.
- Spoon the cheesecake mixture evenly over the crusts in the muffin tin.
- Bake at 350°F (175°C) for 20-25 minutes or until the centers are set.
- Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Chill the cupcakes in the refrigerator for at least 1 hour before serving.
- Top each cupcake with whipped cream and a sprinkle of ground cinnamon before serving.
Notes
