Pumpkin spiced cheesecake cupcakes with a gingersnap pecan brown sugar crust.
I made these last year as mini bite sized cupcakes.
This year I shared them with a great group of girls. I had a wonderful time, thank you to Rabbia for sweetly hosting us.
Sadiah mentioned how shes never had any pumpkin desserts before and that these made her feel warm and cozy inside. :)
I normally just whip fresh cream for my desserts but I saw a seasonal edition of Cool Whip with a french vanilla flavor to it, so I added a little of that to my cream.
Pumpkin Cheesecake Cupcakes
Yield: 26 cupcakes
26 foil or paper cupcake liners
16 gingersnap cookies
3 whole graham cracker
3 tbsp. brown sugar
3/4 cup pecans
pinch of salt
4 tbsp. melted butter
In the bowl of a food processor, grind all ingredients for crust, except for the melted butter. The mixture should resemble slightly coarse crumbs. Remove mixture and pour melted butter over. Mix until crumbs are wet. Press 1 tablespoon of mixture into the bottom of each cupcake liner. Remember that you will have 2 tablespoons of mixture left for two extra cupcakes. Set aside.
3 packages (8 oz each) Original Philadelphia Cream Cheese, room temperature
1 can (15 oz) pumpkin puree
1 ¼ cup sugar
1/4 cup heavy cream
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ground nutmeg
Preheat oven to 350 degrees. Line muffin tin with 24 cupcake liners.
Beat together cream cheese, sugar and pumpkin puree until smooth. Add eggs, one at a time. Add spices, vanilla, and heavy cream. Mix until just combined.
Pour 1/4 cup filling over each cupcake crust, dividing evenly. Place in oven and bake for 20 minutes. To reduce cracks, turn off oven and open oven door to let cool 20 minutes, remove cheesecake from oven. Refrigerate. Remove cupcake liners after chilled.
Vanilla whipped cream
1 c. heavy cream
4 tbsp. powdered sugar
1 tsp vanilla
1/2 cup French Vanilla Cool Whip
Cinnamon, to garnish
Add heavy cream, sugar, and vanilla to the bowl of your standing mixer and using the whisk attachment beat on high for 2-3 minutes until stiff peaks begin to form, do not overmix. Add cool whip just until incorporated. Pipe onto cheesecakes.
Using a fine mesh sieve, lightly dust cheesecakes with cinnamon.