Pumpkin Cheesecake Cupcakes
Indulge in the perfect marriage of fall flavors and creamy decadence with these Pumpkin Cheesecake Cupcakes. Featuring a buttery graham cracker crust and a velvety pumpkin-spiced cheesecake filling, these bite-sized desserts are a festive twist on classic cheesecake. With warm notes of cinnamon, nutmeg, and ginger, every bite delivers the essence of autumn, while the optional whipped cream topping and cinnamon garnish add a touch of elegance and extra indulgence. Ideal for holidays, parties, or simply satisfying your pumpkin cravings, these cupcakes are easy to make in just 45 minutes of prep and bake time, followed by a chill for that flawless, creamy texture. Serve up a batch of these irresistible Pumpkin Cheesecake Cupcakes for a crowd-pleasing treat that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 4 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cup Granulated sugar (for filling)
- 0.75 cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 2 large Eggs
- 1 cup Whipped cream (optional, for topping)
- 1 pinch Ground cinnamon (optional, for garnish)
Instructions
Preheat the oven to 325°F (163°C). Line a standard muffin tin with 12 paper cupcake liners.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the mixture resembles wet sand.
Spoon about 1 tablespoon of the crust mixture into each cupcake liner and press it down firmly using the back of a spoon or a flat-bottomed object. Set aside.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar together until smooth and creamy, about 2 minutes.
Add the pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt to the cream cheese mixture. Beat until well combined.
Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.
Divide the cheesecake batter evenly among the cupcake liners, filling each about 3/4 of the way full.
Bake in the preheated oven for 20-25 minutes, or until the centers are set and no longer jiggly.
Remove the cupcakes from the oven and allow them to cool to room temperature in the muffin tin. Then transfer them to the refrigerator to chill for at least 2 hours, or overnight for best results.
Before serving, optionally top each cupcake with a dollop of whipped cream and a sprinkle of ground cinnamon for garnish.
Nutrition Facts
Calories |
4267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.4 g | 403% | |
| Saturated Fat | 184.0 g | 920% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1319 mg | 440% | |
| Sodium | 2850 mg | 124% | |
| Total Carbohydrate | 324.6 g | 118% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 247.8 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 847 mg | 65% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1406 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
