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Pumpkin Cheesecake Cupcakes

Pumpkin cheesecake cupcakes with a gingersnap crust and smooth, just-set filling baked at 325°F. Chilled for a few hours and topped with whipped cream and cinnamon for a classic fall dessert bite.
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Prep Time 30 minutes
Cook Time 22 minutes
chilling 3 hours
Total Time 3 hours 52 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap crust
  • 1.5 cup gingersnap crumbs
  • 4 tbsp melted butter
  • 2 tbsp sugar
Pumpkin cheesecake filling
  • 16 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.75 cup pumpkin puree
  • 0.33 cup sour cream
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 whipped cream for topping
  • 1 cinnamon for topping

Equipment

  • 1 sheet pan

Method
 

Prep oven and muffin tin
  1. Preheat the oven to 325F, then line a 18-cup muffin tin with paper liners.
Make the gingersnap crust
  1. Combine the gingersnap crumbs, melted butter, and sugar, then press the mixture firmly into the bottom of each liner.
Mix the pumpkin cheesecake filling
  1. Beat the cream cheese and granulated sugar until smooth, then add the eggs one at a time, mixing after each addition.
  2. Stir in the pumpkin puree, sour cream, pumpkin pie spice, cinnamon, and vanilla until evenly combined.
Fill and bake
  1. Fill each liner nearly full with the pumpkin cheesecake batter.
  2. Bake for 20-22 minutes, until the centers are just set with a slight wobble, then cool completely.
Chill and finish
  1. Refrigerate for 3 hours to firm up the cupcakes.
  2. Top each cupcake with whipped cream and dust with cinnamon, then serve chilled.

Notes

Press the crust firmly so it stays intact when you lift the cupcakes from the liners. Store in the refrigerator for up to 4 days; freeze unfrosted cupcakes up to 2 months, thaw overnight in the fridge, then add whipped cream and cinnamon. For a lighter option, use low-fat cream cheese and light sour cream for a slightly less rich texture.