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
For best results, ensure all ingredients are at room temperature before starting, as this helps the cheesecake mixture blend smoothly. Avoid opening the oven door while the cupcakes are baking to prevent them from sinking. Additionally, the cupcakes are best served chilled, so make sure to allow adequate refrigeration time for optimal flavor and texture.
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