Ingredients
Scale
- Graham Cracker Crust:
- 1 (4.8 ounce) package graham crackers
- 2 tablespoons ground ginger
- 6 tablespoons unsalted butter, melted
- Pumpkin Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 (15 ounce) can pumpkin puree
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs
- Sour Cream Frosting:
- 1 cup sour cream
- 3 tablespoons powdered sugar, or to taste
- 1 tablespoon vanilla extract
- ground cinnamon for sprinkling
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
- Make crust: Crush together graham crackers and ginger in a resealable plastic bag until finely ground; pour into a medium bowl. Mix in melted butter with a fork or pastry blender until blended. Scoop 1 tablespoon crust into each prepared muffin cup. Use a spoon or shot glass to flatten the bottom and press mixture slightly up the sides of the liners.
- Make filling: Beat cream cheese, white sugar, and brown sugar in a large bowl with an electric mixer until creamy. Add pumpkin purée and beat until well combined. Mix in cinnamon, ginger, nutmeg, cloves, and salt. Add eggs one at a time, beating well after each addition. Divide filling evenly among the prepared muffin cups.
- Bake in the preheated oven until tops are smooth and cupcakes jiggle slightly when nudged, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Meanwhile, make frosting: Stir together sour cream, powdered sugar, and vanilla in a bowl until smooth. Refrigerate until needed.
- Dollop frosting over cooled cupcakes and sprinkle with cinnamon.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- For best results, bring cream cheese to room temperature before mixing.
- Use a toothpick to check if cupcakes are done; it should come out clean or with a few moist crumbs.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg