• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • RECIPES
    • Appetizers
    • Soups & Salads
    • Breakfast
    • Main Course
    • Instant Pot
    • Sous Vide
    • Side Dishes
    • Baking & Pastry
    • Dessert
  • COLLECTIONS
  • VIDEOS
  • ABOUT US
  • NEWSLETTER
Butter N Thyme
menu icon
go to homepage
  • RECIPES
    • Appetizers
    • Soups & Salads
    • Breakfast
    • Main Course
    • Instant Pot
    • Sous Vide
    • Side Dishes
    • Baking & Pastry
    • Dessert
  • COLLECTIONS
  • VIDEOS
  • ABOUT US
  • NEWSLETTER
search icon
Homepage link
  • RECIPES
    • Appetizers
    • Soups & Salads
    • Breakfast
    • Main Course
    • Instant Pot
    • Sous Vide
    • Side Dishes
    • Baking & Pastry
    • Dessert
  • COLLECTIONS
  • VIDEOS
  • ABOUT US
  • NEWSLETTER
×

Pumpkin Cheesecake Cupcakes

Published: Oct 30, 2021 · Modified: Oct 14, 2022 by Steven Pennington · This post may contain affiliate links.

Share On Your Social Media

  • Facebook
  • Twitter
  • LinkedIn
  • Email

These pumpkin cheesecake cupcakes are the ideal fall treat! They taste exactly like a pumpkin spice latte with the fall flavors of apple and caramel, but in cake form! They're also topped with a delectable dulce de leche caramel.

  • Soft and moist - Pumpkin spice flavor is abundant.
  • Finished with a rich apple cheesecake frosting
  • Ideal for autumn!

If you're looking for a delicious and festive fall dessert, look no further than our cheesecake cupcakes! They'd be ideal for a Halloween party or any other autumnal gathering. And I guarantee that everyone who tries them will love them.

⏲️ Bake Time: 5 minutes...

Pumpkin cheesecake recipe
Jump to Video
Print Recipe Share by Email
⬇️ Table of Contents
  • The Pumpkin
  • Roasting a whole pumpkin for Pumpkin cheesecake
  • Pumpkin Cheesecake Ingredients
  • Faqs
  • Recipes To Try
  • 📖 Recipe Card
  • Pumpkin Cheesecake Cupcakes

The Pumpkin

When it comes to baking with pumpkins, there are a few things you need to take into account. The first is the type of pumpkin you are using. Some pumpkins, like sugar pumpkins, are better for baking than others. The flesh will be too stringy and not as flavorful if you use a carving pumpkin.

Another thing to consider is the size of the pumpkin. If you are using a small pumpkin, you will need less than if you were using a large one. And finally, make sure to pick a ripe pumpkin. A ripe pumpkin will be soft to the touch and have a deep orange color.

For the pumpkin, you can use either a freshly roasted pumpkin or a canned pumpkin. Canned pumpkin is available all year round and is a very good option.

Oven roasted pumpkin

Roasting a whole pumpkin for Pumpkin cheesecake

If you are roasting a whole pumpkin for pumpkin cheesecake, preheat the oven to 375 degrees. Cut the pumpkin in half, remove the seeds, and place it on a roasting cookie sheet facing down. Roast in a 375 oven for 40 to 60 minutes or until cooked. Pumpkins vary in size a lot, so watch your cooking time. The pumpkin will be very soft to the touch when done.

Once out of the oven, remove the roasted pumpkin from the rind and add it to a food processor. Add a pinch of sea salt, and then puree the pumpkin in a food processor until smooth. Place in refrigerator to set up, allowing the flavors to develop. This will make your Pumpin Apple Cheesecake more flavorful.

If you roast your own pumpkin, be sure to keep the seeds and make the most amazing roasted pumpkin seeds.

Pumpkin cheesecake

Pumpkin Cheesecake Ingredients

Filling Ingredients

  • Pumpkin Puree
  • Cream Cheese
  • Butter
  • Sugar
  • Vanilla Extract
  • Dulce de Leche Caramel
  • Sea Salt

Streusel Ingredients

  • Sugar
  • Brown Sugar
  • Instant Oats
  • Sea Salt
  • Cinnamon
  • Butter

Crust Ingredients

  • Graham Crackers
  • Butter
  • Cinnamon
  • Sugar

Faqs

Can I Freeze The Cupcakes?

Pumpkin freezes well. Place them into an air-tight container.
It lasts around one month frozen. Yes, longer is ok, but the texture will change over time.

Substitutions

Replace the pumpkin puree with sweet potato puree using the same amount of 10 oz.

Can I Make The Filling In Advance

The filling stores well in the refrigerator for a few days before baking.

What If I Cannot Find Dulce de Leche Caramel

Making homemade caramel is simple.
Steps: In a dry pan, add 1 cup of sugar. Add ½ cup of heavy cream along with two tablespoons of butter. The caramel will tighten up as the sugar caramelizes.
Here's a link to a Caramel recipe

Recipes To Try

Pumpkin Roulade With Crystallized Ginger Buttercream

Pumpkin roulade with crystallized ginger buttercream

Crispy Roasted Pumpkin Seeds

Roasted pumpkin seeds

Chorizo Cornbread

Chorizo cornbread recipe

📖 Recipe Card

Pumpkin cheesecake cupcakes 2

Pumpkin Cheesecake Cupcakes

Steven Pennington
A creative cheesecake recipe that is great any time of year
5 from 2 votes
Print Recipe
Prep Time 12 mins
Cook Time 5 mins
Total Time 17 mins
Course Dessert
Cuisine Holiday
Servings 10 Cupcakes
Calories 337 kcal

Suggested Equipment

KitchenAid Stand Mixer
Hand Mixer

Ingredients
  

Filling Ingredients

  • 10 oz Pumpkin Puree Purchase 15 oz can (use half)
  • 16 oz Cream Cheese 2 packages
  • 1 stick Butter 4 oz (room temperature)
  • ⅔ cup Sugar
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Dulce de Leche Caramel
  • 1 teaspoon Sea Salt

Streusel Ingredients

  • ⅓ cup Sugar
  • ¼ cup Brown Sugar
  • ⅓ cup Instant Oats
  • ¼ teaspoon Sea Salt
  • 1 ½ teaspoons Cinnamon
  • 3 Tablespoon Butter

Crust Ingredients

  • 12 Graham Crackers
  • ½ stick Butter 2 oz
  • ¼ teaspoon Cinnamon
  • 2 teaspoons Sugar

Instructions
 

GRAHAM CRACKER CRUST

  • Take 12 Graham Crackers and crush (Use a plastic bag to reduce mess)
    In a bowl, add 2 oz (half stick of butter at room temperature) and slice the butter before adding.
    Add ¼ teaspoon of cinnamon and two teaspoons of sugar.
    Graham crackers broken up in large bowl with sliced pieces of butter.
  • Take note of the finished texture. The mix still has medium-sized pieces of butter.
    Bowl with the finished mix of the graham cracker crust ingredients.
  • Fill the bottoms with cupcake papers. Press the graham cracker crust down to the bottom of the cheesecakes in an even layer.
    Filling cupcake papers with the graham cracker crust

FILLING

  • Cream together ⅔ cup of sugar, plus one stick of butter (4oz), add vanilla.
    Next, mix in room temperature cream cheese and combine.
    Creaming together sugar, butter and vanilla extract in kitchen aid mixer.
  • Once the cream cheese is smooth, add the pumpkin, caramel (warm), plus the sea salt, and mix well.
    Incorporating pumpkin puree
  • Tip: warm up the caramel in the microwave for a few seconds to soften. Just hot enough to be able to pour.
    Mix in as the last filling ingredient.
    Non-sponsored brand suggestion: Le Lechera Dulce de Leche
    The brand le lechera dulce de leche to look for at the grocery store.
  • Add cheesecake filling on top of the graham cracker crust and pat the tops down.
    Adding the filling to the cupcake papers with the graham cracker crust in the bottom.

STREUSEL

  • Combine Ingredients:
    Instant Oats: ⅓ cup
    Cinnamon: 1 ½ teaspoon
    Sugar: ⅓ cup
    Brown Sugar: ¼ cup
    Sea Salt: ¼ teaspoon
  • Add the sliced apples to the top of each cheesecake
    Slice the quarter of an apple lengthwise into stripes. Use as much or as little as you like. Just be sure to add enough for texture and presentation.
    Adding sliced piece of apple to the tops of the little cheesecakes
  • Add the streusel to the tops of each pumpkin cheesecake to cover.
    Last step adding the streusel to the tops of every cheesecake cupcake

Baking

  • Preheat the oven to 325 degrees. Bake cheesecakes for 5 minutes. The reason to baking them is to set-up / firm-up the crusts by activating the butter in the graham cracker crust.
    Baking instructions 5 minutes at 350 degrees

SERVING

  • To set up the cheesecakes, place them in the refrigerator for an hour. The texture ends up amazing. A recipe worth making every year.
  • Top each cheesecake cupcake with the Dulce de Leche Caramel and serve.

Video

Notes

Chef Tips
  • Working with room-temperature ingredients allows for each ingredient to combine for the best end result and texture.
  • Adding roasted sweet potatoes as a substitute is an excellent choice.
  • Make sure to only bake the cheesecake cupcakes until the graham cracker crust butter melts, 5 minutes.
  • Be sure to cool down the cheesecake cupcake in the refrigerator before serving to improve the texture. 
 

Nutrition

Calories: 337kcalCarbohydrates: 47gProtein: 5.6gFat: 24.9gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 4.9gCholesterol: 91mgSodium: 397mgPotassium: 143mgFiber: 1.2gSugar: 27.2gVitamin A: 2541IUCalcium: 69mgIron: 1mg
Keyword Pumpkin Cheesecake Cupcakes, Pumpkin Cheesecakes
Try This Recipe, You'll Love It. Pin it!Mention @ButterNThyme or tag #butternthyme!

More Dessert Recipes

  • National strawberry ice cream day
    National Strawberry Ice Cream Day 🍓 Recipe
  • National cupcake day. Eight cupcakes on cutting board.
    Celebrate National Cupcake Day with a Sweet Treat! December 15th 🧁
  • Cantaloupe ice cream in blue cup
    Cantaloupe Ice Cream
  • Chocolate chip cookies on a black chalk plate
    Chocolate Chip Cookies Recipe

Share On Your Social Media

  • Facebook
  • Twitter
  • LinkedIn
  • Email

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

butter n thyme

Welcome To Butter N Thyme

Chef Steven Pennington

Hello, I'm Chef Pennington, creator of Butter N Thyme

I'm glad you found us

If you're a beginner or seeking to enhance your culinary skills with more advanced culinary techniques and recipes, we have everything your kitchen requires.

Our passionate chefs are on a mission to help anyone learn how to cook with confidence.

Weekly Updates

➡️ Weekly Update Email ➡️Weekend Entertaining Menu Ideas

Trending Posts

  • Passion fruits
    Passion Fruit: Defined, Images, Benefits, Uses, and Warnings
  • Pixie tangerines - mandarin orange
    Pixie Tangerines 🍊 A Comprehensive Guide
  • Lychee fruit
    Lychee: An Exotic Fruit Treasure with Rich Origins
  • Picking fruits
    Ultimate Guide to Picking Fruit A-to-Z
  • How to make ricotta cheese
    How To Make Ricotta Cheese 🧀 Ultra-Pasteurized Method
  • Pinto beans vs black beans
    Pinto Beans vs Black Beans | Comprehensive Comparison
  • Red beans and rice with ham hocks
    Authentic Southern Red Beans and Rice with Ham Hocks
  • Adzuki beans
    Adzuki Beans | Use | Benefits | Nutrition
youtube subscribe to our channel

How-To

  • 12 ways to cook eggs
    Ways To Cook Eggs: 12 Methods🍳
  • Cantaloupe growing on the vine.
    How To Grow Cantaloupe 🌱 Step-by-Step
  • National croissant day
    National Croissant Day 🥐 How To Make
  • Southern fried oysters
    Southern Fried Oysters | Works Because It's Simple
  • How to cook with peppers
    How To Cook With Peppers | 6 Ways
  • Chipotle peppers spread out on wooden cutting board
    What Is Chipotle Pepper? (How To Make)
  • Hatch chile 2
    Hatch Chile | Seasons | Uses | Recipes
  • Ripening bananas
    How To Ripen Bananas

Footer

Butter N Thyme youtube channel

  • Privacy Policy
  • Disclaimer
  • Accessibility

Newsletter

  • Sign Up! for emails and updates
Newsletter Signup

Home

Social

Recipes

About

Videos

Contact

↑ back to top

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2023 Butter N Thyme