Pumpkin Cheesecake Cupcakes

Ingredients and Weight:

For the Crust: * Graham cracker crumbs: 1 cup (110g) * Granulated sugar: 1/4 cup (50g) * Unsalted butter, melted: 1/4 cup (56g)

For the Cheesecake Filling: * Cream cheese, softened: 1 (8oz) package (226g) * Granulated sugar: 1/2 cup (100g) * Pumpkin puree: 1 (15oz) can (425g) * Large eggs: 2 * Vanilla extract: 1 teaspoon * Ground cinnamon: 1/2 teaspoon * Ground nutmeg: 1/4 teaspoon

For the Topping: * Whipped cream: 1 cup (235ml) * Pumpkin pie spice: 1/2 teaspoon

Preparation Time:

• 20 minutes

Cooking Time:

• 25-30 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a cupcake pan with 8 cupcake liners.
2. Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared cupcake liners.
3. Cheesecake Filling: In a large bowl, beat the cream cheese and sugar together until smooth. Add the pumpkin puree, eggs, vanilla extract, cinnamon, and nutmeg. Beat until combined.
4. Divide the cheesecake filling evenly among the prepared cupcake liners.
5. Bake for 25-30 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
6. Topping: In a medium bowl, whip the heavy cream until stiff peaks form. Add the pumpkin pie spice and continue whipping until combined.
7. Pipe or spread the whipped cream topping onto the cooled cupcakes.

Nutritional Information:

• Calories: 250 per cupcake
• Fat: 12g
• Carbohydrates: 30g
• Protein: 5g

Dish Characteristics:

• Creamy and rich cheesecake filling
• Crisp graham cracker crust
• Spicy pumpkin flavor
• Topped with fluffy whipped cream

User Comments:

• "These cupcakes were absolutely delicious! The cheesecake filling was perfect, and the graham cracker crust was the perfect base."
• "I love the pumpkin flavor in these cupcakes. They're the perfect fall treat."
• "The whipped cream topping added a nice touch of sweetness and richness."
• "These cupcakes were easy to make and turned out great!"
• "I would definitely recommend these cupcakes to anyone looking for a delicious and festive dessert."

Special Precautions and Tips:

• To enhance the pumpkin flavor, use pure pumpkin puree, not pumpkin pie mix.
• Allow the cupcakes to cool completely before topping them with whipped cream to prevent the cream from melting.
• If you don't have a piping bag, you can use a spoon to spread the whipped cream topping onto the cupcakes.