Pumpkin Cheesecake Cupcakes

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These pumpkin cheesecake cupcakes are three layers of delicious in every bite — a buttery graham cracker crust, a creamy pumpkin cheesecake, and a dollop of sweet sour cream frosting! I wanted cheesecake for Thanksgiving but didn't want to buy a springform pan, so I combined a few recipes and came up with this one, which got great reviews from everyone in the family. For best results, let the cupcakes and sour cream frosting sit overnight in the refrigerator, then frost and sprinkle with cinnamon just before serving.

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Prep Time:
25 mins
Cook Time:
15 mins
Additional Time:
10 mins
Total Time:
50 mins
Servings:
24
Yield:
24 cupcakes

These pumpkin cheesecake cupcakes scream "fall." With three layers of delicious flavor, you'll want to make this autumnal dessert all season long.

pumpkin cheesecake cupcake topped with powdered sugar in a cupcake wrapper
Buckwheat Queen

Ingredients for Pumpkin Cheesecake Cupcakes

Here's what you'll need to make these bakery-worthy pumpkin cheesecake cupcakes:

· Graham crackers: Buy boxed graham crackers at the store or crush your own graham crackers.
· Butter: Melted unsalted butter holds the graham cracker crust together.
· Spices: Cozy spices (ginger, cinnamon, nutmeg, and cloves) add warm flavor to these pumpkin cheesecake cupcakes.
· Salt: A pinch of salt enhances the other flavors in the filling.
· Cream cheese: Of course, you'll need cream cheese for the decadent cheesecake filling.
· Sugars: You'll need white sugar and brown sugar for the filling, as well as powdered sugar for the frosting.
· Pumpkin: Use store-bought pumpkin puree or make your own at home.
· Eggs: Three large eggs add richness and structure to the cheesecake layer.
· Sour cream: The creamy frosting starts with rich sour cream.
· Vanilla: Vanilla extract is essential for the frosting's sweet-tangy flavor.

How to Make Pumpkin Cheesecake Cupcakes

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these pumpkin cheesecake cupcakes:

1. Make the crust: Crush the graham crackers with two tablespoons of ginger. Mix in the melted butter, then press the graham cracker mixture into prepared muffin cups.
2. Make the filling: Beat the cream cheese with the white and brown sugars. Add the pumpkin puree, then stir in the spices and salt. Add the eggs and mix until well-combined. Spoon the mixture equally into the muffin cups.
3. Bake the cupcakes: Bake the cupcakes in a preheated oven until they're mostly set, then cool completely.
4. Frost the cupcakes: Stir the sour cream, powdered sugar, and vanilla together until smooth. Dollop the frosting onto the cooled cupcakes and sprinkle with cinnamon.

How to Store Pumpkin Cheesecake Cupcakes

Store the pumpkin cheesecake cupcakes in an airtight container in the refrigerator for up to four days. Since they're rich in cream cheese and eggs, don't let the cupcakes sit at room temperature for more than two hours.

Ingredients

Graham Cracker Crust:

  • 1 (4.8 ounce) package graham crackers

  • 2 tablespoons ground ginger

  • 6 tablespoons unsalted butter, melted

Pumpkin Cheesecake Filling:

  • 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 large eggs

Sour Cream Frosting:

  • 1 cup sour cream

  • 3 tablespoons powdered sugar, or to taste

  • 1 tablespoon vanilla extract

  • 116 teaspoon ground cinnamon, or to taste

Directions

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

  2. Make crust: Crush graham crackers and 2 tablespoons ground ginger together in a resealable plastic bag; pour into a bowl. Add melted butter and mix with a fork or pastry blender until blended.

  3. Scoop 1 tablespoon graham cracker mixture into the base of each prepared muffin cup. Use a spoon or shot glass to flatten the bottom and press mixture slightly up the sides of the liners.

  4. Make filling: Beat cream cheese, white sugar, and brown sugar in a large bowl with an electric mixer until creamy. Add pumpkin puree and mix until well combined. Mix in cinnamon, ginger, nutmeg, cloves, and salt. Add eggs, one at a time, beating well after each addition. Divide filling evenly among the muffin cups.

  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.

  6. While the cupcakes are baking, make topping: Stir sour cream, powdered sugar, and vanilla together in a bowl until smooth. Refrigerate until needed.

  7. Dollop frosting over cooled cupcakes and sprinkle with cinnamon.

Nutrition Facts (per serving)

226 Calories
16g Fat
18g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 226
% Daily Value *
Total Fat 16g 21%
Saturated Fat 10g 48%
Cholesterol 66mg 22%
Sodium 220mg 10%
Total Carbohydrate 18g 6%
Dietary Fiber 1g 4%
Total Sugars 12g
Protein 4g
Vitamin C 1mg 5%
Calcium 53mg 4%
Iron 1mg 6%
Potassium 120mg 3%

* 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.

(-) Information is not currently available for this nutrient. 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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