Skip to main content New this month
Get the Allrecipes magazine

Pumpkin Cheesecake Cupcakes

Rated as 4.18 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h 10 m servings 226 cals
Original recipe yields 24 servings (24 cupcakes)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
  2. 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.
  3. 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.
  4. 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.
  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. 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


Per Serving: 226 calories; 16 g fat; 17.6 g carbohydrates; 3.9 g protein; 66 mg cholesterol; 220 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 11
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

it you're looking for even quicker recipes try using gingerbread snap cookies (you can buy anywhere, the small round ones) for the crust.

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive
Newest

it you're looking for even quicker recipes try using gingerbread snap cookies (you can buy anywhere, the small round ones) for the crust.

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 fro...

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.

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 wi...

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

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

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 oth...

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 ...

these are rich and just scream fall. mine fell in the middle and I had a lot of leftover batter after making 24. will definitely make again