Pumpkin Cheesecake Cupcakes

Recipesfull introduces to you: Cheesecake Recipes. (Pumpkin Cheesecake Cupcakes). 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.

Brief

Prep 25 mins

Cook: 15 mins

Additional: 30 mins

Total: 1hr10 mins

Servings: 24

Yield: 24 cupcakes

Pumpkin Cheesecake Cupcakes

Ingredients

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

New York Cheesecake II

Dessert

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Nutritional Information

Pumpkin Cheesecake Cupcakes

Servings Per Recipe:24

Calories: 226.1

% Daily Value *

Protein: 3.9g 8%

Carbohydrates: 17.6g 6%

Dietary Fiber: 1g 4%

Sugars: 12.2g

Fat: 16g 25%

Saturated Fat: 9.6g 48%

Cholesterol: 65.9mg 22%

Vitamin A Iu: 3323.4IU 67%

Niacin Equivalents: 1.1mg 8%

Vitamin C: 1mg 2%

Folate: 13.1mcg 3%

Calcium: 52.7mg 5%

Iron: 1.1mg 6%

Magnesium: 11.9mg 4%

Potassium: 119.9mg 3%

Sodium: 220.3mg 9%

Calories From Fat: 144.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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