PUMPKIN CHEESECAKE CUPCAKES

Get ready for this one. You know, I cook a lot. As you can imagine. All the delicious food you see on this blog sometimes does not get entirely consumed by myself or my husband. I give a lot of it away to friends but that wasn’t the case for today’s recipe.

Oh no.

Every single crumb of these pumpkin cheesecake cupcakes were devoured by Jeremy. Okay, and maybe a few hundred by me.

INGREDIENTS
CRUST

• 1 sleeve graham crackers or digestive biscuits, placed in food processer and processed into crumbs
• 1/2 stick 4 Tablespoons unsalted butter, melted
• 1/4 teaspoon pumpkin pie spice
• 1 1/2 Tablespoons light brown sugar

FILLING

• 3 packages cream cheese softened
• 11 oz pure pumpkin puree 3/4 of a can
• 3 eggs plus 1 egg yolk
• 1/4 Cup sour cream
• 1 1/2 Cup sugar
• 1 tsp pumpkin pie spice
• 2 Tbls flour
• 1/2 tsp vanilla bean paste or extract

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Place all the ingredients for the crust in a medium sized bowl and mix together until combined. Evenly distribute crumbs amongst 2 lined muffin tins (24 in total). Pack down crumbs with fingers, set aside.
3. Make sure the cream cheese is at room temperature and soft by letting it sit on the counter for a couple hours. Beat this with a hand mixer until fluffy then add the remaining ingredients except for the spice and the pumpkin puree. Beat this until thoroughly combined and scoop out about 1/2 of the mixture and set aside. Add the pumpkin puree and spice. Mix until combined.
4. Fill each of the liners half way with the vanilla mixture, saving just a tiny amount for the pretty swirl design on top (optional).
5. Fill them almost all the way to the top with the pumpkin mixture. Place two tiny dollops of the vanilla mixture on top, and with a skewer, drag the orange through the white to create a swirl effect.
6. .......................................

Read more please visit : thissillygirlskitchen.com

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