Pumpkin Cheesecake Cupcakes, vanilla and pumpkin cheesecake swirled in cupcake form with graham cracker 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


  • 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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Full instructions visit @thissillygirlskitchen

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