Cupcake Show #12: Pumpkin Cheesecake Cupcakes

Pumpkin Cheesecake Cupcakes-Thumbnail.jpg

These delectable cupcakes can eaten right out of your hand, or dressed up to make a fancy dessert. Either way, make sure to have some whipped cream on hand!

- Recipe -

Crust: 

● 5 graham crackers 

● 1-1/2 T. sugar 

● 1/4. t. ground cinnamon 

● 3 T. butter, melted 

Filling: 

● 8 oz. cream cheese 

● 2/3 cup sugar 

● 15 oz. can pumpkin puree 

● 1/2 t. cinnamon 

● 1/4 t. ginger 

● 1/8 t. nutmeg 

● 1/8 t. cloves 

● 1/4 t. salt 

● 2 t. vanilla 

● 1 t. lemon zest 

● 2 eggs 

● 1/2 cup heavy cream 

Preheat oven to 300˚F. 

Line 12 cup muffin pan with cupcake liners 

CRUST: 

Crush graham crackers in zip bag, then place crumbs in small bowl. Mix in sugar and cinnamon, then add melted butter. Mix until crumbs are moist. Divide crumbs into cupcake wells. Press crumbs down to make a crust. Set aside. 

FILLING: 

1. In mixer, add cream cheese and sugar. Mix until light & fluffy.  Add pumpkin, spices, salt, vanilla, and lemon zest and eggs. Mix well. Then add the heavy cream and beat until just combined. 

2. Using a 1/3 cup measuring cup, pour filling over the crusts. Fill the cupcakes wells almost full. (Note: If you have some leftover filling, place 1/3 cup into custard cups and bake along with cupcakes.) Bake for 30 minutes. Let cool in pan on cooling rack for 1 hour. Once they are at room temperature, cover the pan with plastic wrap and place cupcakes in the refrigerator until cold, 2-3 hours. When you're ready to serve, use an off-set spatula or knife to lift the cupcakes out of the pan. 

Serve with whipped cream on top! 

Download pdf recipe for: Pumpkin Cheesecake Cupcakes