Steps to Make Natashas Kitchen Cheesecake Cupcakes

Pumpkin Cheesecake Cupcakes

Αφαιρούμε τη βάση για το cheesecake από το ψυγείο, προσθέτουμε την κρέμα και την απλώνουμε για να πάει παντού.

Recipe Summary 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.

Ingredients | Natashas Kitchen Cheesecake Cupcakes

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

Directions

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.

Info | Natashas Kitchen Cheesecake Cupcakes

prep: 25 mins cook: 15 mins additional: 30 mins total: 1 hr 10 mins Servings: 24 Yield: 24 cupcakes

TAG : Pumpkin Cheesecake Cupcakes

Fruits and Vegetables, Vegetables, Squash,