Three layers of goodness are contained in each bite of these pumpkin cheesecake cupcakes: a buttery graham cracker crust, a creamy pumpkin cheesecake, and a tangy sour cream frosting. I created this cheesecake by combining a few different recipes since I wanted cheesecake for Thanksgiving but didn’t want to buy a springform plate. All of the family members gave it rave ratings.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 24 |
| Yield: | 24 cupcakes |
Ingredients
- 1 (4.8 ounce) package graham crackers
- 2 tablespoons ground ginger
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 (15 ounce) can pumpkin puree
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs
- 1 cup sour cream
- 3 tablespoons powdered sugar, or to taste
- 1 tablespoon vanilla extract
- 1 ⁄ 16 teaspoon ground cinnamon, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
- Make crust: Crush together graham crackers and ginger in a resealable plastic bag until finely ground; pour into a medium bowl. Mix in melted butter with a fork or pastry blender until blended. Scoop 1 tablespoon crust into each prepared muffin cup. Use a spoon or shot glass to flatten the bottom and press mixture slightly up the sides of the liners.
- Make filling: Beat cream cheese, white sugar, and brown sugar in a large bowl with an electric mixer until creamy. Add pumpkin purée and beat 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 prepared muffin cups.
- Bake in the preheated oven until tops are smooth and cupcakes jiggle slightly when nudged, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Meanwhile, make frosting: Stir together sour cream, powdered sugar, and vanilla in a bowl until smooth. Refrigerate until needed.
- Dollop frosting over cooled cupcakes and sprinkle with cinnamon.
- For best results, let the cupcakes and sour cream frosting sit overnight in the refrigerator, then frost and sprinkle with cinnamon before serving.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 220 mg |
| Sugars | 12 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Turned out great! Love these! I cant wait to share them with my extended family during the holidays!!!
These cupcakes were delicious!!! I only added a teaspoon of vanilla extract instead of a tablespoon. I also only added a tablespoon of ginger in the crust instead of 2 tablespoons. I had a little extra batter and not enough crust so I got little ceramics and put the batter in there with the sour cream topping. Will definitely make this recipe again!!
I made these for my office pot luck as a Christmas dessert using the small ginger snap cookies,less ginger and made them as mini muffins (48 of them). These bite size gems were a absolute hit with my co-workers!
Very good and big hit at book club! Only thing I’ll do differently next time is to put a little less ginger in the crust.
i also used store-bought ginger snaps for the crust. just popped them into the cupcake liner. skipped the topping and used whipped cream. delicious
The only thing I would do differently next time use dark brown sugar, I used light and wasn’t dark enough. I also did a whipped cream topping
I substituted the graham cracker + ginger crust for 25 ginger snap cookies, finely chopped + 4T butter, which was exactly enough to fill 24 muffin cups. The ginger snap crust was a hit! Like other reviewers, I had excess filling. The topping was also a hit. I didn’t have sour cream so I substituted with plain Greek yogurt, and I didn’t have the problem of a too-runny consistency of the topping. Next time I make these, I might leave out one package of cream cheese so I don’t have so much leftover filling and to let the pumpkin flavor come through more. This was a huge hit at our family gathering! Thanks for the recipe!
I am very disappointed with the outcome. Granted i’ve never made cheesecake before but the flavors were all off with this. Way too much cinnamon and ginger! The sour cream frosting doesn’t seem to go with the cinnamon and ginger overkill. Luckily I only frosted a couple of them. I plan to make a cream cheese frosting to see if that will minimize the overpowering cinnamon taste.
these are rich and just scream fall. mine fell in the middle and I had a lot of leftover batter after making 24. will definitely make again
These were pretty good! The ginger is very strong, so if you are not a fan, you may want to cut back to 1 tbs. in the crust. The filling had a great flavor. I was uncertain of the sour cream frosting and making it as written had it to runny. I cut back the vanilla to 1 tsp. and it came together nicely! It really complimented the favor and added a burst of flavor. Great recipe!
These are scrumptious little delights; quick and easy to whip up. I used gluten free cookies for the base. If you do the same, add the butter a little bit at a time, the amount will vary with the change. Mine needed less butter than written. Regarding the topping, the sour cream “frosting” was too liquid for me, with no way to save it. Perhaps using cream cheese would be more stiff, like frosting. Thank you for the recipe.
it you’re looking for even quicker recipes try using gingerbread snap cookies (you can buy anywhere, the small round ones) for the crust.
NICE!