Pumpkin Cheesecake Cupcakes

Pumpkin cheesecake cupcakes are three layers of delicious! They're also easy to make, kid-friendly, and sure to be a hit for Thanksgiving or any occasion.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 226 Calories

Ingredients

• 1 teaspoon ground cloves
• 1 tablespoon vanilla extract
• 1 cup sour cream
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 3 (8 ounce) packages cream cheese, softened
• 1 (15 ounce) can pumpkin puree
• 3 large eggs
• 2 teaspoons ground nutmeg
• 6 tablespoons unsalted butter, melted
• 2 tablespoons ground ginger
• 1 (4.8 ounce) package graham crackers
• 3 tablespoons powdered sugar, or to taste
• 0.25 teaspoon salt
• 0.5 cup white sugar
• 0.5 cup packed brown sugar
• 0.063 teaspoon ground cinnamon, or to taste

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

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

Step 7

Dollop frosting over cooled cupcakes and sprinkle with cinnamon.