pumpkin cheesecake cupcakes

Ingredients

• Servings: 24
• 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

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with foil liners.
• 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.
• 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.
• 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.
• 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.
• stir sour cream, confectioners' sugar, and vanilla extract together in a bowl until frosting is smooth. top each cupcake with frosting and sprinkle with cinnamon.