Easy Pumpkin Cheesecake Cupcakes
Servings 12 cupcakes
Ingredients
For the Gingersnap Base
- 1 ⅓ cups gingersnap crumbs about 20 cookies
- 4 tablespoons butter melted
- 1 tablespoon brown sugar
For the Pumpkin Cheesecake Filling
- 16 oz cream cheese room temperature
- ⅔ cup granulated sugar
- 1 cup pumpkin puree not pumpkin pie filling
- 2 large eggs room temperature
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- 1 pinch salt
For the Topping
- whipped cream for swirling
- pumpkin pie spice for dusting
Instructions
Make the Gingersnap Base
- Heat the oven to 325F and line a 12-cup muffin tin with paper liners.
- Stir the gingersnap crumbs, melted butter, and brown sugar together until the mixture looks like wet sand. Press about 1 tablespoon into each liner and bake for 5 minutes.
Make the Pumpkin Cheesecake Filling
- Beat the cream cheese and sugar until completely smooth, scraping the bowl as needed.
- Mix in the pumpkin puree, sour cream, vanilla, pumpkin pie spice, and salt until just combined.
- Add the eggs one at a time on low speed, stopping as soon as each disappears. Do not overmix.
Fill and Bake
- Divide the filling among the liners, filling each nearly to the top.
- Bake at 325F for 18 to 23 minutes, until the centers are set with just a slight jiggle. They settle flat as they cool.
Cool, Chill, and Top
- Cool in the tin for 10 minutes, then chill at least 3 hours, preferably overnight.
- Just before serving, add a small swirl of whipped cream to each and dust with pumpkin pie spice.
Notes
- Room temperature matters: soften the cream cheese for an hour to avoid lumps.
- Don't overbake: pull them while the centers still jiggle slightly, they finish setting as they chill.
- Make ahead: bake and chill up to 2 days ahead, then top with whipped cream the day you serve.
- Mini option: use a mini muffin tin for two dozen bite-size cupcakes, baking about 12 minutes.