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Pumpkin Cheesecake Cupcakes Recipe

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Pumpkin Cheesecake Cupcakes Recipe

Features:

    Directions

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    Ingredients :

  • 1 (4.8 ounce) package graham crackers
  • 2 tablespoons ground ginger
  • 6 tablespoons butter, melted
  • Methods :

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.

  • Step 2

    Crush graham crackers and 2 tablespoons ground ginger together in a resealable plastic bag; pour into a bowl. Add butter to graham cracker mixture and mix with a fork or pastry blender until blended.

  • Step 3

    Beat cream cheese, white sugar, and brown sugar together in a large bowl until creamy; beat in pumpkin puree. Add cinnamon, 1 tablespoon ginger, nutmeg, cloves, and salt; add eggs 1 at a time, beating well after each addition.

  • Step 4

    Press 1 tablespoon graham cracker mixture into the base of each prepared muffin cup, pressing mixture slightly up the sides of the liners. Fill each cup with cream cheese mixture.

  • Step 5

    Bake in the preheated oven until tops are smooth and cupcakes jiggle slightly when moved, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool.

  • Step 6

    Stir sour cream, confectioners' sugar, and vanilla extract together in a bowl until frosting is smooth. Top each cheesecake with the topping and sprinkle with cinnamon.

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