Pumpkin Cheesecake Cupcakes

If you don’t make anything else pumpkin this season, make these! Even if you think you don’t like pumpkin, make these and be amazed.

Ingredients

Crust

  • 1 sleeve graham crackers or digestive biscuits, placed in food processer and processed into crumbs
  • 1/2 stick 4 Tablespoons unsalted butter, melted
  • 1/4 teaspoon pumpkin pie spice
  • 1 1/2 Tablespoons light brown sugar

Filling

  • 3 packages cream cheese softened
  • 11 oz pure pumpkin puree 3/4 of a can
  • 3 eggs plus 1 egg yolk
  • 1/4 Cup sour cream
  • 1 1/2 Cup sugar
  • 1 tsp pumpkin pie spice
  • 2 Tbls flour
  • 1/2 tsp vanilla bean paste or extract

Instructions

  • Preheat oven to 350 degrees.
  • Place all the ingredients for the crust in a medium sized bowl and mix together until combined. Evenly distribute crumbs amongst 2 lined muffin tins (24 in total). Pack down crumbs with fingers, set aside.
  • Make sure the cream cheese is at room temperature and soft by letting it sit on the counter for a couple hours. Beat this with a hand mixer until fluffy then add the remaining ingredients except for the spice and the pumpkin puree. Beat this until thoroughly combined and scoop out about 1/2 of the mixture and set aside. Add the pumpkin puree and spice. Mix until combined.
  • Fill each of the liners half way with the vanilla mixture, saving just a tiny amount for the pretty swirl design on top (optional).
  • Fill them almost all the way to the top with the pumpkin mixture. Place two tiny dollops of the vanilla mixture on top, and with a skewer, drag the orange through the white to create a swirl effect.
  • Bake for 18-23 minutes, until the cheesecakes are a teenie tiny bit jiggly. Let sit on counter until cooled completely. Top with whipped cream or whipped topping of your choice (optional), serve and enjoy!

Category:

Pumpkin Cheesecake Cupcakes, vanilla and pumpkin cheesecake swirled in cupcake form with graham cracker crust.

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