Pumpkin Cheesecake Cupcakes

I made the Pumpkin Muffins this past week and had leftover Pumpkin Pie puree.  "What should I do with the other half of the can of pumpkin? " I thought to my self. The answer was clear, "Make Pumpkin Cheesecake Cupcakes of course!"  This recipe below is simply the Whole Pumpkin Cheesecake recipe I have posted here on my blog only with 1/3rd removed. This is not a cake recipe, the muffins and cheesecake were not combined.  Tho I do believe that would be an incredible idea.  I am not using a crust either but some Mi-Del Gluten Free Ginger Snaps would probably be a lovely idea as a crust.  The whole cookie or just crumbles.  You decide.

2 (8 ounce) packages of Cream Cheese, room temperature
1/2 cup  Coconut Sugar (alternatively Dark Brown Sugar)
2 eggs, room temperature
3/4's cup canned Pumpkin
1 teaspoon Pumpkin Pie Spice

Preheat oven to 325 degrees.
Line muffin tin with foil muffin liners.
Spray papers inside with oil.
  • Keeping mixer on LOW speed, whip up the cream cheese, sugar and spice until there are no lumps. 
  • Add Eggs one at a time and mix until JUST incorporated. Do not over mix and keep mixer on low ~ this will help with the middle sinking. 
  • Place 3 to 4 Tablespoons of Batter inside each cup. This cheesecake only puffs slightly so you can fill them to just about the top.  Recipe should make about 16 regular sized cupcakes. 
  • Place muffin tin inside a sheet cake pan and fill half way up with water. 
  • Place both pans inside oven and set timer for 35-40 minutes. (it takes a bit longer to cook these due to the added pumpkin puree. I could have added another egg to fix this but I don't like eggy cheesecake)
  • When timer is up, insert knife into the middle of one of your cupcakes.  A knife that comes out clean means it is time to turn oven off and leave door slightly ajar for 1 hour. This step should prevent sinking. You MUST do this or your cupcakes will form upside down domes.
  • Remove cooled muffins from oven and chill. 
  • Top with your favorite topping.  We enjoy ours with pumpkin spiced whipped cream.
  • Enjoy! 

  1. This recipe makes about a 16 cupcakes or 2 dozen mini cupcakes. 
  2. If making this recipe into mini cupcakes, I suggest cutting cooking time down to 20 minutes. 
  3. If using Splenda, I would suggesting using less first and taste to see if it is sweet to your liking. I personally find that Splenda is sweeter in baking than sugar.
  4. Did your cheese cake crack even with a water bath?  Probably cooked too long.
  5. Did your cheese cake sink and look like an upside down dome?  Probably cooled too fast.

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