Pumpkin Cheesecake Cupcakes Recipe

Name: Pumpkin Cheesecake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 (4.8 ounce) package graham crackers; 2 tablespoons ground ginger; 6 tablespoons butter, melted; Filling:; 3 (8 ounce) packages cream cheese, softened; 1/2 cup white sugar; 1/2 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; 1/4 teaspoon salt; 3 eggs; Topping:; 1 cup sour cream; 3 tablespoons confectioners' sugar, or to taste; 1 tablespoon vanilla extract; 1 pinch ground cinnamon, for garnish

Servings: persons

Crust:
1 (4.8 ounce) package graham crackers
2 tablespoons ground ginger
6 tablespoons butter, melted
Filling:
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 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
1/4 teaspoon salt
3 eggs
Topping:
1 cup sour cream
3 tablespoons confectioners' sugar, or to taste
1 tablespoon vanilla extract
1 pinch ground cinnamon, for garnish

1
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
2
Crush graham crackers and 2 tablespoons ground ginger together in a resealable plastic bag; pour into a bowl. Add butter to graham cracker mixture and mix with a fork or pastry blender until blended.
3
Beat cream cheese, white sugar, and brown sugar together in a large bowl until creamy; beat in pumpkin puree. Add cinnamon, 1 tablespoon ginger, nutmeg, cloves, and salt; add eggs 1 at a time, beating well after each addition.
4
Press 1 tablespoon graham cracker mixture into the base of each prepared muffin cup, pressing mixture slightly up the sides of the liners. Fill each cup with cream cheese mixture.
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.
6
Stir sour cream, confectioners' sugar, and vanilla extract together in a bowl until frosting is smooth. Top each cheesecake with the topping and sprinkle with cinnamon.

1006

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Crust:, 1 (4.8 ounce) package graham crackers, 2 tablespoons ground ginger, 6 tablespoons butter, melted, and more.

Yes, Pumpkin Cheesecake Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Cheesecake Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions