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Pumpkin Cheesecake Cupcakes The Best Recipes

Trying to find recipes Pumpkin Cheesecake Cupcakes, each of our site provides recipes Pumpkin Cheesecake Cupcakes that a person need Listed below are the dishes Pumpkin Cheesecake Cupcakes that will you need

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 :

  • Crust:
  • 1 (4.8 ounce) package graham crackers
  • 2 tablespoons ground ginger
  • 6 tablespoons butter, melted
  • Filling:
  • 3 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 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
  • 1/4 teaspoon salt
  • 3 eggs
  • Topping:
  • 1 cup sour cream
  • 3 tablespoons confectioners' sugar, or to taste
  • 1 tablespoon vanilla extract
  • 1 pinch ground cinnamon, for garnish

Instructions :

Prep : 25M Cook : 24M Ready in : 1H10M
  • 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.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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