Best 3 Pumpkin Cheesecake Cups Recipes
Indulge in the delightful symphony of flavors and textures presented by these exquisite Pumpkin Cheesecake Cups. Perfectly sized for individual servings, these delectable treats offer a harmonious blend of creamy, velvety cheesecake filling nestled atop a graham cracker crust. Each bite unveils a burst of pumpkin spice, complemented by a hint of cinnamon and nutmeg. The rich, decadent filling is perfectly balanced by the crumbly, buttery crust, creating a symphony of flavors that will tantalize your taste buds. As you delve into these delightful cups, you'll encounter a delightful surprise – a layer of luscious caramel sauce, adding an extra layer of sweetness and richness. Whether you're celebrating a special occasion or simply seeking a sweet treat, these Pumpkin Cheesecake Cups are sure to deliver an unforgettable culinary experience.
Here are our top 3 tried and tested recipes!
PUMPKIN CHEESECAKE CUPCAKES
After deciding against buying a springform pan, but wanting cheesecake for Thanksgiving, I combined a few recipes to get this final product. It got great reviews from all the family! These cupcakes really should be made the day before, as well as the frosting. I store mine in tupperware in the fridge so they set up nicely.
Provided by Cassandra
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 24
Number Of Ingredients 17
Steps:
- 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 cheesecake with the topping and sprinkle with cinnamon.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 17.6 g, Cholesterol 65.9 mg, Fat 16 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 220.3 mg, Sugar 12.2 g
PUMPKIN CHEESECAKE CUPS !!
Tweeked Eagle Brand Maple Cheesecake recipe using gingersnap cookies and baking them in a muffin pan, worked out well, was a definite hit at the old Labor day picnic
Provided by mandabears
Categories Cheesecake
Time 45m
Yield 24 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Line 24 muffin cups with cupcake liners and place 1 gingersnap in each cup.
- In a large bowl beat cream cheese until fluffy.
- Gradually beat in condensed milk until mixture is smooth.
- Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt.
- Mix well.
- Spoon into muffin cups.
- Fill 3/4 full.
- Bake for 40 minutes or until center appears nearly set when shaken.
- Cool 1 hour.
- Cover and refrigerate for 4 hours.
- I served with whipped cream that was lightly dusted with ground cinnamon.
PUMPKIN CHEESECAKE
When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.
Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
Tips:
- Ensure the cream cheese is at room temperature: This will help it mix smoothly with the other ingredients and create a creamy texture.
- Use high-quality pumpkin puree: Look for puree made from 100% pumpkin, without any added ingredients like sugar or spices.
- Don't overmix the batter: Overmixing can make the cheesecake tough. Mix just until the ingredients are combined.
- Bake the cheesecakes in a water bath: This will help prevent them from cracking.
- Let the cheesecakes cool completely before serving: This will help them set properly.
Conclusion:
These pumpkin cheesecake cups are a delicious and festive treat that are perfect for fall. They are easy to make and can be customized to your liking. Whether you enjoy them plain or with whipped cream and a sprinkle of cinnamon, these cheesecakes are sure to be a hit.
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