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Pumpkin Cheesecake Cupcakes 2

Pumpkin Cheesecake Cupcakes

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

Suggested Equipment

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

  • 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.
  • 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.

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. 
 
Keyword Pumpkin Cheesecake Cupcakes, Pumpkin Cheesecakes