As the leaves begin to change and the air turns crisp, it’s time to pull out your favorite fall recipes. And what could be more perfect for the season than pumpkin cheesecake in cupcake liners? These bite-sized treats are easy to make, deliciously creamy, and perfectly spiced with all the flavors of autumn.
In this blog post, we’ll guide you through the process of making this scrumptious dessert. From ingredient lists to nutritional information, we’ve got you covered. So put on your apron and get ready to bake!
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 1/4 cup brown sugar
- 16 oz cream cheese, softened
- 1 cup canned pumpkin
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp allspice
Instructions:
- Preheat your oven to 325°F.
- In a medium bowl, mix together the graham cracker crumbs, melted butter, and brown sugar. Spoon the mixture into the bottom of each cupcake liner, pressing down firmly.
- In a large bowl, beat the cream cheese until smooth. Add in the pumpkin, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and allspice. Mix until well combined.
- Spoon the cheesecake mixture into each cupcake liner, filling each one about 3/4 of the way full.
- Bake for 20-25 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
- Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving.
Nutritional Information:
Each cupcake-sized cheesecake contains approximately:
- Calories: 240
- Total Fat: 17g
- Saturated Fat: 9g
- Cholesterol: 80mg
- Sodium: 200mg
- Total Carbohydrates: 19g
- Dietary Fiber: 1g
- Total Sugars: 14g
- Protein: 4g
Cooking Time:
Preparation Time: 20 minutes
Cooking Time: 20-25 minutes
Cooling Time: 2 hours
Total Time: Approx. 2 hours and 45 minutes
Equipment:
- Muffin tin
- Cupcake liners
- Bowls
- Mixer
- Spoon
- Wire rack
- Refrigerator
Serving Suggestions:
These mini pumpkin cheesecakes are perfect for fall parties and gatherings. Serve them alongside a hot cup of coffee or tea for a cozy treat. Top with a dollop of whipped cream, crushed graham crackers, or a sprinkle of cinnamon for an extra touch of flavor.
Variations:
If you want to mix things up, try adding a drizzle of caramel or chocolate sauce to the top of your pumpkin cheesecake cupcakes. You could also substitute the graham cracker crust for a ginger snap crust for an extra kick of spice.
Substitutions:
If you don’t have graham crackers on hand, you can substitute the crust with crushed vanilla wafers or gingersnaps. You can also use light cream cheese and sugar substitutes if you’re looking for a healthier option.
Storage:
Store your pumpkin cheesecake cupcakes in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months.
Tips:
- Make sure your cream cheese is softened before mixing to ensure a smooth and creamy texture.
- Use room temperature eggs to prevent your batter from curdling.
- Let your cheesecakes cool completely before refrigerating to prevent condensation from forming on the surface.
Notes:
This recipe makes approximately 12-16 mini cheesecakes, depending on the size of your cupcake liners.
Frequently Asked Questions:
Q: Can I make these ahead of time?
A: Yes, you can make these pumpkin cheesecake cupcakes up to 2 days in advance. Store them in the refrigerator until you’re ready to serve.
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can substitute canned pumpkin with fresh pumpkin puree. Just make sure to drain any excess liquid from the puree before adding it to your cheesecake mixture.
Personal Thoughts:
Pumpkin cheesecake in cupcake form is the perfect dessert for fall. These little treats are creamy, spicy, and just the right size for a guilt-free indulgence. I love that they’re easy to make and can be customized with different crusts and toppings. So go ahead and give this recipe a try – your taste buds will thank you!