Dessert
Pumpkin Cheesecake Cupcakes
1 hServes 24Nutri-Score D€€
D
1 h
1 hPumpkin Cheesecake Cupcakes
what you need
Ingredients
graham crackers (processed into fine crumbs)Bakery20 pieces- brown sugarPantry24 g
unsalted butter (melted)Dairy85 g
cream cheese (room temperature)Dairy678 g
sugarPantry267 g
eggsOther4 pieces
sour creamDairy60 g
all purpose flourGrains16 g- vanilla extractPantry5 ml
pumpkin pureeProduce245 g
pumpkin pie spiceSpices2 g
per serving
Nutrition
163kcal
- Carbs
- 14 g
- Proteins
- 3 g
- Fat
- 10 g
what you’ll use
Tools
Food processor- Muffin pan
Mixing bowl- Hand mixer
Oven
step by step
Method
- Step 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.
- Step 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.
- Step 3
Fill and bake
- Divide the filling over the crusts in the muffin pan.
- Bake at 165 °C until set.
- Step 4
Cool and chill
- Let the cupcakes cool completely in the pan.
- Chill in the refrigerator before serving.