Friday, November 15, 2013

Pumpkin Cheesecake Cupcakes

Thanksgiving is one of my favorite holidays. There is something about the crispness in the air on Thanksgiving, the beautiful colors and pleasant aromas of fall that make my little heart happy. To me, this dessert embraces fall and I look forward to making it every year.

Pumpkin Cheesecake Cupcakes
by Jenny

2 cups gluten free gingersnap crumbs (I use Trader Joe’s)
6 Tablespoons melted butter
3 Tablespoons brown sugar
3 8-ounce packages cream cheese – softened
1 cup sugar
1 15-ounce can pumpkin puree (NOT pumpkin pie mix)
1 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla
1/4 teaspoon salt
4 eggs at room temperature
Whipped cream, caramel sauce or candied pecans for garnish (optional)

Preheat the oven to 350°F and line your cupcake tins with paper liners. I only have one regular cupcake tin and an mini cupcake tin, so I used both.

Crumble the ginger snaps either in a plastic Ziploc back with a rolling pin or in a food processor. Melt the butter in the microwave. Add the brown sugar and butter to the crumbled ginger snaps in a medium bowl and mix until all crumbs are moist.

Scoop about one Tablespoon into the bottom of each cupcake liner and press down (I used the bottom of one of my spice jars…it fits perfectly for the regular tins.  For the mini tin I used the back of my coffee scoop).

Bake in the preheated oven for 10 minutes, let cool in pan on wire rack.

In a stand mixer, cream the cream cheese and sugar together until smooth.  Add the pumpkin puree, pumpkin spice, vanilla and salt. Mix well. Add one egg at a time. Continue to mix until the mixture is completely combined and smooth.

Scoop the mixture into the prepared cupcake liners. I used the same coffee scoop that I used to press the crust into the bottom to do this. It was the perfect size – 3 scoops for the regular tin and 1 1/2 – 2 for the mini ones.

For the regular tins bake for 40 minutes, rotating 180 degrees halfway through. For the mini tins bake for 30 minutes, rotating 180 degrees halfway through. Cool in the pan on a wire rack until completely cooled.  Cover and refrigerate for at least six hours.

Top with whipped cream, caramel sauce or candied pecans if you wish. I hope you enjoy these tasty little treats!


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