These cupcakes from Cooking Classy are a perfect fall treat. Pumpkin with all the fragrant fall spices combined with cream cheese and then topped with salted caramel. Oh yes. Rich and decadent flavor, just what is needed for the fall holidays.
Pumpkin Cheesecake Cupcakes
- 1 3/4 cup finely crushed graham crackers
- 2 Tbsp granulated sugar
- 6 Tbsp salted butter, melted
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 3 Tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 3 (8 oz) pkg cream cheese, softened well
- 4 large eggs
- 1 1/2 cups canned pumpkin puree
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1 recipe homemade caramel sauce, recipe below
- Coarse or flaked sea salt
Preheat oven to 325 degrees. In a mixing bowl, whisk together crushed graham crackers with 2 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Firmly press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
In a medium mixing bowl, whisk together brown sugar, 1/2 cup granulated sugar, flour, cinnamon, nutmeg and ginger until no clumps of sugar remain.
Add cream cheese to a large mixing bowl, then pour sugar mixture over cream cheese and using an electric hand mixer set on low speed, blend together until smooth, about 30 seconds.
Mix in eggs one at a time. Blend in pumpkin and vanilla, then mix in heavy cream. Tap bowl forcefully against countertop to release some of the excess air bubbles, about 30 times.
Divide mixture over graham cracker crust in muffin liners, adding about 1/4 cup to each cup and filling nearly full.
Bake in preheated oven until nearly set (no longer very giggly), about 20 – 25 minutes. Remove from oven and allow to cool on a wire rack at room temperature, 30 minutes. Then transfer to refrigerator and chill 3 hours until set.
Top with caramel sauce and a pinch of sea salt just before serving. Store in refrigerator in an airtight container.
- 1 1 /2 cups granulated sugar
- 1/4 cup + 2 Tbsp water
- 6 Tbsp salted butter
- 3/4 cup heavy cream
- Maldon or coarse sea salt, for sprinkling
Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar.
Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally.
Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth.
Allow caramel to cool several minutes then pour into a glass jar to cool. Sprinkle lightly with sea salt after spooning caramel over cheesecakes.