Postre
Pumpkin Cheesecake Cupcakes
1 hPara 24Nutri-Score D€€
D
1 h
1 hPumpkin Cheesecake Cupcakes
receta de
RoseAustinCooks
@roseaustincooks
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
graham crackers (processed into fine crumbs)Panadería20 piezas- brown sugarDespensa24 g
unsalted butter (melted)Lácteos85 g
cream cheese (room temperature)Lácteos678 g
sugarDespensa267 g
eggsOtro4 piezas
sour creamLácteos60 g
all purpose flourCereales16 g- vanilla extractDespensa5 ml
pumpkin pureeFrutas y verduras245 g
pumpkin pie spiceEspecias2 g
por ración
Nutrición
163kcal
- Carbohidratos
- 14 g
- Proteínas
- 3 g
- Grasas
- 10 g
lo que usará
Utensilios
Procesador de alimentos- Molde para magdalenas
Bol- Batidora de varillas
Horno
paso a paso
Preparación
- Paso 1
Make the crust
- Process the graham crackers into fine crumbs.
- Mix the crumbs with the brown sugar and melted butter until evenly moistened.
- Press the mixture into the muffin pan cups to form the crusts.
- Paso 2
Make the filling
- Beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, then the sour cream, flour and vanilla.
- Mix in the pumpkin puree and pumpkin pie spice until fully combined.
- Paso 3
Fill and bake
- Divide the filling over the crusts in the muffin pan.
- Bake at 165 °C until set.
- Paso 4
Cool and chill
- Let the cupcakes cool completely in the pan.
- Chill in the refrigerator before serving.