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Delicious Pumpkin Cheesecake Cupcakes are a vanilla and pumpkin cheesecake swirled together and topped with fluffy whipped cream.
If you need to know one thing about me it is that I’m a huge pumpkin fan. But I’m also a huge cheesecake fan. So when I combine the two into these Pumpkin Cheesecake Cupcakes, oh lordy!
This is a delicious dessert that you have to bake up this fall. It is easier than a regular cheesecake recipe and sets up sooner and you get a nice single serving dessert.
With the two flavors of a vanilla cheesecake and a pumpkin cheesecake mixed together you do not get an overwhelming pumpkin flavor, but just the right balance.
This is one of our favorite recipes to make, we love having these out when we have guests over because like I said, they are great single serving desserts.
Everyone can grab their own and you don’t have to worry about getting that perfect cut slice of cheesecake to serve to someone.
Top it will some homemade whipped cream and you have a delicious Pumpkin Cheesecake Cupcake recipe that everyone will enjoy!
Some of our other favorite pumpkin recipes we have on our site include: Pumpkin Cream Cheese Muffins, Pumpkin Bars and Caramel Pumpkin Sheet Cake.
WHY THIS RECIPE WORKS:
- Being a single serving dessert they are super handy to serve to guests.
- This can easily be doubled to serve more guests or to save for later.
- They are quicker and easier than your normal cheesecake recipe!
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Graham crackers
Unsalted butter
Pumpkin pie spice
Light brown sugar
Cream cheese
Pure pumpkin puree
Eggs
Egg yolk
Sour cream
Granulated sugar
Flour
Vanilla bean paste or extract
HOW TO MAKE PUMPKIN CHEESECAKE CUPCAKES:
- Preheat oven to 350 degrees.
- Place all the ingredients for the crust in a medium sized bowl and mix together until combined. Evenly distribute crumbs amongst 2 lined muffin tins (24 in total). Pack down crumbs with fingers, set aside.
- Make sure the cream cheese is at room temperature and soft by letting it sit on the counter for a couple hours. Beat this with a hand mixer until fluffy then add the remaining ingredients except for the spice and the pumpkin puree. Beat this until thoroughly combined and scoop out about 1/2 of the mixture and set aside. Add the pumpkin puree and spice. Mix until combined.
- Fill each of the liners half way with the vanilla mixture, saving just a tiny amount for the pretty swirl design on top (optional).
- Fill them almost all the way to the top with the pumpkin mixture. Place two tiny dollops of the vanilla mixture on top, and with a skewer, drag the orange through the white to create a swirl effect.
- Bake for 18-23 minutes, until the cheesecakes are a teenie tiny bit jiggly. Let sit on counter until cooled completely. Top with whipped cream or whipped topping of your choice (optional), serve and enjoy!
DO I HAVE TO USE GRAHAM CRACKER CRUMBS?
No you do not, we just like that because it is normally what we use in our cheesecake recipes. You can also use digestive biscuits, vanilla wafers or even golden oreos.
WHAT ELSE CAN I TOP THIS WITH?
If you are not a fan of whipped cream you could also try topping these with a drizzle of caramel sauce or chocolate sauce.
Sprinkle a little pumpkin pie spice on top or cinnamon even, or you can just eat them plain, they are good any which way.
HOW TO STORE:
These can be stored in an airtight container in the refrigerator for up to 5 days. They can also be frozen!
To freeze, let cool completely and then place in an airtight container and they will keep for up to 6 months, let defrost in the refrigerator before eating.
TIPS AND TRICKS:
- Make sure your cream cheese is really soft, it helps it blend well and not become lumpy.
- Beat the cream cheese first, to make sure that it is smooth, makes everything come together nicely.
- Make sure that these are completely cooled before topping with optional whipped cream.
- Do not over-bake, you still want a slight jiggle to the cheesecakes themselves as it will still cook internally once it’s removed from the oven.
- These can be frozen, see my tips above.
If you want a delicious easy Fall recipe then you absolutely have to make these Pumpkin Cheesecake Cupcakes!
If you like this recipe you might also like:
If you’ve tried these PUMPKIN CHEESECAKE CUPCAKES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Pumpkin Cheesecake Cupcakes
Ingredients
Crust
- 1 sleeve graham crackers or digestive biscuits, placed in food processer and processed into crumbs
- 1/2 stick 4 Tablespoons unsalted butter, melted
- 1/4 teaspoon pumpkin pie spice
- 1 1/2 Tablespoons light brown sugar
Filling
- 3 packages cream cheese softened
- 11 oz pure pumpkin puree 3/4 of a can
- 3 eggs plus 1 egg yolk
- 1/4 Cup sour cream
- 1 1/2 Cup sugar
- 1 tsp pumpkin pie spice
- 2 Tbls flour
- 1/2 tsp vanilla bean paste or extract
Instructions
- Preheat oven to 350 degrees.
- Place all the ingredients for the crust in a medium sized bowl and mix together until combined. Evenly distribute crumbs amongst 2 lined muffin tins (24 in total). Pack down crumbs with fingers, set aside.
- Make sure the cream cheese is at room temperature and soft by letting it sit on the counter for a couple hours. Beat this with a hand mixer until fluffy then add the remaining ingredients except for the spice and the pumpkin puree. Beat this until thoroughly combined and scoop out about 1/2 of the mixture and set aside. Add the pumpkin puree and spice. Mix until combined.
- Fill each of the liners half way with the vanilla mixture, saving just a tiny amount for the pretty swirl design on top (optional).
- Fill them almost all the way to the top with the pumpkin mixture. Place two tiny dollops of the vanilla mixture on top, and with a skewer, drag the orange through the white to create a swirl effect.
- Bake for 18-23 minutes, until the cheesecakes are a teenie tiny bit jiggly. Let sit on counter until cooled completely. Top with whipped cream or whipped topping of your choice (optional), serve and enjoy!
Love This Recipe?
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Hi Dana, These cupcakes look incredible! Lovely to look at and eat, I’m sure! Thanks for sharing the recipe! Blessings, Janet
Oh. Dana. These look delicious!!! You were making me drool just looking at the pictures 😉 I looove pumpkin so will definitely need to give these a whirl. Thank you so much for linking them up at our Inspiration Galore Project party this week. You are one of my Features Sunday over at http://www.recreateddesigns.com. Hugs, Lisa
Looks delicious! Thanks for linkin’ up with What’s Cookin’ Wednesday!
Oh, those cupcakes look delicious!
Oh, those look scrumptious! I think my favorite part is that big ball of frosting, lol! YUM
Who can pass up cheesecake, let alone pumpkin?! Love this, thanks for the recipe. Pinned!
Hi Dana, the cupcakes look delicious.
What size pkg. of cream cheese do you use? Thanks.
8 ounces 🙂
Have you made these the day before? How are they the next day?
They are perfect, these are great to make ahead and last a few days in the fridge.
Thanks! Mine sunk in the middle after a few minutes out of the oven. Any tips?
Yes, they do sink down a little, any cheesecake I’ve ever made does that. Did they sink a LOT?
I’m making these this year for Thanksgiving… cannot wait- they look delicious!
These say mini but they’re full sized cupcakes. Have you actually made them as mini cupcakes? I’m wondering the baking time difference. Thanks
Can you freeze these? That’s a lot of cheesecake!
YES! You can pop them in a freezer-safe bag and they will keep up to 3 months in the freezer.
These are hands-down the BEST most AMAZING absolutely SHOW STOPPING, CROWD PLEASING desert ever. Literally ever.
Just wow.
Thank you so much for sharing!! I am RAVING about them to everyone I know!!