Introduction:
Welcome to my kitchen! I'm excited to share one of my most popular dessert recipes: Pumpkin Cheesecake Cups. These little treats are the perfect combination of creamy cheesecake, warm pumpkin spice, and a crunchy streusel topping, all nestled in a graham cracker crust. Whether you're hosting a holiday gathering or just want to indulge in something sweet, these Pumpkin Cheesecake Cups are sure to impress. Let's dive right into the recipe!
Crust:
Ingredients:
2 packages of family-sized graham crackers (I prefer Honey Maid, but use what you have)
1/4 cup of light brown sugar (leveled)
1 stick of butter (melted)
Instructions:
Crush the graham crackers: Add both packages to a food processor along with the brown sugar. Blend until you get fine crumbs. If you don't have a food processor, place the crackers in a Ziploc bag and crush them with a rolling pin.
Mix with butter: Pour the crumbs into a bowl and add the melted butter. Mix until it forms a crumbly texture.
Prepare cupcake pans: Line 2-3 cupcake pans with liners. Add 1 tablespoon or more of the crumb mixture to each liner and press down with a 1/4 cup measuring cup to form the crust. Place the pans in the refrigerator to set while you prepare the filling.
Cheesecake Filling:
Ingredients:
4 packages of regular Philadelphia Cream Cheese (softened)
2 teaspoons of vanilla extract
1/4 teaspoon of sea salt
1 and 1/2 cups of granulated sugar (leveled)
4 large eggs (added one at a time)
Instructions:
Prepare the filling: In a mixing bowl, combine the softened cream cheese, vanilla extract, sea salt, and sugar. Mix on low speed until smooth.
Add eggs: Gradually add the eggs one at a time, mixing until smooth and creamy.
Fill the cups: Retrieve the cupcake pans from the fridge. Add 1 tablespoon of the cheesecake mixture to each cup, centering it without spreading.
Refrigerate: Cover and refrigerate for 1 hour.
Pumpkin Layer:
Ingredients:
1 teaspoon of ground cinnamon
1 teaspoon of pumpkin spice
1 (15 oz) can of pumpkin puree (make sure it's 100% pure pumpkin)
Instructions:
Prepare the pumpkin layer: Mix the pumpkin puree, cinnamon, and pumpkin spice into the remaining cheesecake filling.
Add the pumpkin layer: Once the first layer has set, add the pumpkin mixture to each cup, leaving room for the streusel topping.
Bake: Preheat your oven to 350°F (175°C). Bake the cheesecake cups for 10 minutes.
Streusel Topping:
Ingredients:
1 cup of all-purpose flour
1 cup of light brown sugar
1 teaspoon of cinnamon
2 teaspoons of vanilla extract
1 stick of butter (softened)
Instructions:
Prepare the streusel: In a bowl, combine the flour, brown sugar, cinnamon, and vanilla extract. Add the softened butter (cubed) and mix with your hands until it resembles chunky crumbs.
Add the topping: After the initial 10 minutes of baking, remove the pans and evenly distribute the streusel topping over each cup.
Continue baking: Bake for an additional 30-35 minutes, totaling 40-45 minutes.
Final Touches:
Cool: Allow the cheesecake cups to cool, then refrigerate them overnight or for at least 6 hours.
Decorate: Before serving, remove the wrappers to showcase the layers. Drizzle with caramel sauce, add a dollop of whipped cream, and sprinkle a bit of cinnamon on top.
Conclusion:
And there you have it—your very own Pumpkin Cheesecake Cups! These delightful bites are the perfect way to enjoy the flavors of fall in a fun, individual-sized dessert. The creamy layers, warm spices, and crunchy streusel topping make them a crowd-pleaser every time. I hope you enjoyed making this recipe as much as I enjoyed sharing it with you. If you did, be sure to share it with your friends, and don't forget to comment for more delicious recipes.
Created by : Rose Oatley
Introduction:
Welcome to my kitchen! I'm excited to share one of my most popular dessert recipes: Pumpkin Cheesecake Cups. These little treats are the perfect combination of creamy cheesecake, warm pumpkin spice, and a crunchy streusel topping, all nestled in a graham cracker crust. Whether you're hosting a holiday gathering or just want to indulge in something sweet, these Pumpkin Cheesecake Cups are sure to impress. Let's dive right into the recipe!
Crust:
Ingredients:
2 packages of family-sized graham crackers (I prefer Honey Maid, but use what you have)
1/4 cup of light brown sugar (leveled)
1 stick of butter (melted)
Instructions:
Crush the graham crackers: Add both packages to a food processor along with the brown sugar. Blend until you get fine crumbs. If you don't have a food processor, place the crackers in a Ziploc bag and crush them with a rolling pin.
Mix with butter: Pour the crumbs into a bowl and add the melted butter. Mix until it forms a crumbly texture.
Prepare cupcake pans: Line 2-3 cupcake pans with liners. Add 1 tablespoon or more of the crumb mixture to each liner and press down with a 1/4 cup measuring cup to form the crust. Place the pans in the refrigerator to set while you prepare the filling.
Cheesecake Filling:
Ingredients:
4 packages of regular Philadelphia Cream Cheese (softened)
2 teaspoons of vanilla extract
1/4 teaspoon of sea salt
1 and 1/2 cups of granulated sugar (leveled)
4 large eggs (added one at a time)
Instructions:
Prepare the filling: In a mixing bowl, combine the softened cream cheese, vanilla extract, sea salt, and sugar. Mix on low speed until smooth.
Add eggs: Gradually add the eggs one at a time, mixing until smooth and creamy.
Fill the cups: Retrieve the cupcake pans from the fridge. Add 1 tablespoon of the cheesecake mixture to each cup, centering it without spreading.
Refrigerate: Cover and refrigerate for 1 hour.
Pumpkin Layer:
Ingredients:
1 teaspoon of ground cinnamon
1 teaspoon of pumpkin spice
1 (15 oz) can of pumpkin puree (make sure it's 100% pure pumpkin)
Instructions:
Prepare the pumpkin layer: Mix the pumpkin puree, cinnamon, and pumpkin spice into the remaining cheesecake filling.
Add the pumpkin layer: Once the first layer has set, add the pumpkin mixture to each cup, leaving room for the streusel topping.
Bake: Preheat your oven to 350°F (175°C). Bake the cheesecake cups for 10 minutes.
Streusel Topping:
Ingredients:
1 cup of all-purpose flour
1 cup of light brown sugar
1 teaspoon of cinnamon
2 teaspoons of vanilla extract
1 stick of butter (softened)
Instructions:
Prepare the streusel: In a bowl, combine the flour, brown sugar, cinnamon, and vanilla extract. Add the softened butter (cubed) and mix with your hands until it resembles chunky crumbs.
Add the topping: After the initial 10 minutes of baking, remove the pans and evenly distribute the streusel topping over each cup.
Continue baking: Bake for an additional 30-35 minutes, totaling 40-45 minutes.
Final Touches:
Cool: Allow the cheesecake cups to cool, then refrigerate them overnight or for at least 6 hours.
Decorate: Before serving, remove the wrappers to showcase the layers. Drizzle with caramel sauce, add a dollop of whipped cream, and sprinkle a bit of cinnamon on top.
Conclusion:
And there you have it—your very own Pumpkin Cheesecake Cups! These delightful bites are the perfect way to enjoy the flavors of fall in a fun, individual-sized dessert. The creamy layers, warm spices, and crunchy streusel topping make them a crowd-pleaser every time. I hope you enjoyed making this recipe as much as I enjoyed sharing it with you. If you did, be sure to share it with your friends, and don't forget to comment for more delicious recipes.
Created by : Rose Oatley
0 servings
