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.

Recipe Summary

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

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Crust:
Filling:
Topping:

Directions

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

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  • 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.

Nutrition Facts

226 calories; protein 3.9g 8% DV; carbohydrates 17.6g 6% DV; fat 16g 25% DV; cholesterol 65.9mg 22% DV; sodium 220.3mg 9% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/09/2016
it you're looking for even quicker recipes try using gingerbread snap cookies (you can buy anywhere the small round ones) for the crust. Read More
(7)

Most helpful critical review

Rating: 2 stars
11/24/2016
I am very disappointed with the outcome. Granted i've never made cheesecake before but the flavors were all off with this. Way too much cinnamon and ginger! The sour cream frosting doesn't seem to go with the cinnamon and ginger overkill. Luckily I only frosted a couple of them. I plan to make a cream cheese frosting to see if that will minimize the overpowering cinnamon taste. Read More
(1)
14 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/09/2016
it you're looking for even quicker recipes try using gingerbread snap cookies (you can buy anywhere the small round ones) for the crust. Read More
(7)
Rating: 4 stars
10/07/2016
These were pretty good! The ginger is very strong so if you are not a fan you may want to cut back to 1 tbs. in the crust. The filling had a great flavor. I was uncertain of the sour cream frosting and making it as written had it to runny. I cut back the vanilla to 1 tsp. and it came together nicely! It really complimented the favor and added a burst of flavor. Great recipe! Read More
(3)
Rating: 4 stars
12/19/2016
Very good and big hit at book club! Only thing I'll do differently next time is to put a little less ginger in the crust. Read More
(2)
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Rating: 2 stars
11/24/2016
I am very disappointed with the outcome. Granted i've never made cheesecake before but the flavors were all off with this. Way too much cinnamon and ginger! The sour cream frosting doesn't seem to go with the cinnamon and ginger overkill. Luckily I only frosted a couple of them. I plan to make a cream cheese frosting to see if that will minimize the overpowering cinnamon taste. Read More
(1)
Rating: 4 stars
12/10/2016
i also used store-bought ginger snaps for the crust. just popped them into the cupcake liner. skipped the topping and used whipped cream. delicious Read More
(1)
Rating: 5 stars
11/30/2016
The only thing I would do differently next time use dark brown sugar I used light and wasn't dark enough. I also did a whipped cream topping Read More
(1)
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Rating: 4 stars
11/29/2016
I substituted the graham cracker ginger crust for 25 ginger snap cookies finely chopped 4T butter which was exactly enough to fill 24 muffin cups. The ginger snap crust was a hit! Like other reviewers I had excess filling. The topping was also a hit. I didn't have sour cream so I substituted with plain Greek yogurt and I didn't have the problem of a too-runny consistency of the topping. Next time I make these I might leave out one package of cream cheese so I don't have so much leftover filling and to let the pumpkin flavor come through more. This was a huge hit at our family gathering! Thanks for the recipe! Read More
(1)
Rating: 5 stars
02/12/2017
I made these for my office pot luck as a Christmas dessert using the small ginger snap cookies less ginger and made them as mini muffins (48 of them). These bite size gems were a absolute hit with my co-workers! Read More
Rating: 5 stars
02/07/2016
NICE! Read More