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Pumpkin Cheesecake Cupcake Recipe

Pumpkin Cheesecake Cupcake Recipe with Crunchy Topping

A delightful Pumpkin Cheesecake Cupcake Recipe with creamy filling and crunchy topping, perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 16 oz Cream Cheese full-fat yields the best results
  • 1 cup Pumpkin Puree homemade or canned works well
  • 3/4 cup Sugar or substitute with brown sugar
  • 2 large Eggs at room temperature
  • 2 tsp Pumpkin Pie Spice or mix cinnamon and nutmeg
For the Crust
  • 1 cup Graham Cracker Crumbs or crushed digestive biscuits
  • 1/2 cup Butter unsalted for better control
For the Streusel Topping
  • 1/4 cup Butter cold for better crumble texture
  • 1/2 cup Sugar brown sugar adds caramel flavor
  • 1/2 cup Flour whole wheat flour for healthier choice
  • 1 tsp Spices (cinnamon/nutmeg) swap based on your preference

Equipment

  • Mixing Bowl
  • Electric mixer
  • cupcake pan
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Prepare the Crust: Combine graham cracker crumbs, melted butter, and sugar. Preheat oven to 325°F and line a cupcake pan. Press mixture into the bottoms of each cup. Bake for 10 minutes.
  2. Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Gradually add pumpkin puree, eggs, and pumpkin pie spice until combined.
  3. Fill the Cups: Pour cheesecake filling over cooled crusts, filling ¾ full. Smooth tops with a spatula.
  4. Prepare the Streusel: Mix cold butter, flour, sugar, and spices until crumbly.
  5. Top and Bake: Sprinkle streusel over each filling. Bake for about 25 minutes until set but slightly jiggly.
  6. Cool and Serve: Allow to cool for 15 minutes, then transfer to a wire rack. Chill for 30 minutes before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 55mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 600IUVitamin C: 2mgCalcium: 45mgIron: 0.5mg

Notes

Ensure cream cheese and eggs are at room temperature for smoother mixing. Watch the baking time to avoid cracks. These mini cheesecakes can be prepared a day in advance.

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