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Streusel-Topped Pumpkin Cheesecake Cupcakes
Streusel-Topped Pumpkin Cheesecake Cupcakes
- Recipe Submitted by Marsala on 11/06/2014
Category: Holiday, Kids, Cheesecakes
Ingredients List
- For the Crust
- 10 graham cracker sheets
- 1/2 teaspoon ground cinnamon
- 3 Tablespoons sugar
- 6 Tablespoons unsalted butter, melted
- For the Cheesecake
- 2 8oz pks cream cheese, softened
- 2/3 cup sugar
- 2 teaspoons vanilla
- 2 eggs, at room temperature and lightly beaten
- 1/2 cup sour cream
- For the Pumpkin Swirl
- 1/3 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon allspice
- 2 Tablespoons + 1/4 teaspoon all purpose flour
- For the Streusel
- ½ cup all-purpose flour
- ¼ cup brown sugar, packed
- ½ stick unsalted butter
- ½ tsp ground cinnamon
Directions
1. Preheat oven to 300ËšF, and line cupcake pan with liners.
2. Crush graham crackers into fine crumbs using a food processor, or by placing them in a bag and crushing with a rolling pin. Place in bowl and combine with sugar and cinnamon. Mix well. Add melted butter and stir until thoroughly combined.
3. Place approximately 1 tablespoon into each cup and press down with bottom of round glass or with hands.
4. Using a stand mixer with paddle attachment, or a hand mixer and large bowl, cream together cream cheese and sugar until creamy with no lumps. Add in vanilla and mix.
5. Add in eggs, one at a time, and mix until combined.Add in sour cream and continue to blend until fully mixed.
6. In medium bowl, combine pumpkin puree and remaining spices. Mix until combined, and then add 1/2 cup of cheesecake mixture. Continue to mix until no lumps exist.
7. Fill liners with cheesecake mixture until almost to the top, as they do not rise much. Add a couple dots of pumpkin mixture to each cupcake, and, using a toothpick, swirl mixtures to create a pretty design.
8. In medium bowl, combine all streusel ingredients using a fork until even and crumbly. Sprinkle crumbs on top of cupcakes.
9. Bake in preheated oven until set, approximately 40 minutes. Rotate pan halfway through baking process.
10. Remove from oven and allow to cool. Refrigerate until completely chilled, and then serve.
2. Crush graham crackers into fine crumbs using a food processor, or by placing them in a bag and crushing with a rolling pin. Place in bowl and combine with sugar and cinnamon. Mix well. Add melted butter and stir until thoroughly combined.
3. Place approximately 1 tablespoon into each cup and press down with bottom of round glass or with hands.
4. Using a stand mixer with paddle attachment, or a hand mixer and large bowl, cream together cream cheese and sugar until creamy with no lumps. Add in vanilla and mix.
5. Add in eggs, one at a time, and mix until combined.Add in sour cream and continue to blend until fully mixed.
6. In medium bowl, combine pumpkin puree and remaining spices. Mix until combined, and then add 1/2 cup of cheesecake mixture. Continue to mix until no lumps exist.
7. Fill liners with cheesecake mixture until almost to the top, as they do not rise much. Add a couple dots of pumpkin mixture to each cupcake, and, using a toothpick, swirl mixtures to create a pretty design.
8. In medium bowl, combine all streusel ingredients using a fork until even and crumbly. Sprinkle crumbs on top of cupcakes.
9. Bake in preheated oven until set, approximately 40 minutes. Rotate pan halfway through baking process.
10. Remove from oven and allow to cool. Refrigerate until completely chilled, and then serve.
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