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Delish Pumpkin Cheesecake Cupcakes

Delish Pumpkin Cheesecake Cupcakes

These creamy pumpkin cheesecake cupcakes sit on a buttery graham cracker crust and bake up perfectly spiced and ultra-smooth. Chill, top with whipped cream, and enjoy a festive, handheld dessert.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 cup graham cracker crumbs
  • 2 tablespoon granulated sugar for crust
  • 4 tablespoon unsalted butter, melted
  • 16 ounce cream cheese, softened two 8-ounce blocks
  • 0.75 cup granulated sugar for filling
  • 0.25 cup light brown sugar, packed
  • 1 cup pumpkin puree not pumpkin pie filling
  • 0.25 cup sour cream
  • 2 egg large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoon pumpkin pie spice
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon fine salt
  • 1 tablespoon all-purpose flour helps set the cheesecake
  • 1 cup whipped cream optional, for topping
  • 0.25 cup caramel sauce optional drizzle

Instructions

Preparation Steps

  • Preheat oven to 325°F. Line a 12-cup muffin pan with paper liners.
  • Make the crust: In a bowl, mix graham cracker crumbs, 2 tablespoons sugar, and melted butter until evenly moistened.
  • Divide crust mixture among liners (about 1 tablespoon each). Press firmly to pack. Bake 5 minutes, then set aside to cool slightly.
  • Make the filling: Beat softened cream cheese with granulated sugar and brown sugar on medium speed until smooth and creamy, about 2 minutes.
  • Add pumpkin puree, sour cream, vanilla, pumpkin pie spice, cinnamon, salt, and flour; mix on low until combined. Add eggs one at a time, mixing on low just until incorporated (do not overmix).
  • Fill each liner almost to the top with batter. Tap the pan gently to release air bubbles.
  • Bake 18 to 20 minutes, until edges are set and centers have a slight wobble. Turn off oven, crack the door, and let cupcakes rest 10 minutes.
  • Cool to room temperature, then chill at least 2 hours before serving. Top with whipped cream and drizzle with caramel, if desired.

Notes

For best texture, bring dairy and eggs to room temperature before mixing. The cupcakes will slightly sink in the center as they cool—perfect for holding toppings.