Pumpkin Cheesecake Cupcakes


I LOVE fall and I love everything pumpkin.  So I was super excited when I found out that the recipe swap theme was apple/pumpkin this week!  I submitted a pumpkin quick bread recipe and received this pumpkin cheesecake recipe from Cookaholic Wife, who adapted an Annie's Eats recipe.  With my favorite Fall Fest event coming up, I knew it would be the perfect opportunity for me to make these cupcakes and share them with friends and family rather than eating them all myself!  These cupcakes were absolutely delicious! Even Joel liked them, and he doesn't really have much of a sweet tooth.  This recipe makes enough for 24 cupcakes, but I ended up with quite a bit of pumpkin mixture leftover so stay tuned to see how I use it up.

For the Pumpkin Mixture:
1 (15 ounce) can Pumpkin Puree
2 tablespoons Sour Cream
1/3 cup Sugar

For the Filling:
2 bricks (8 ounces each) Cream Cheese
1 1/2 cups Sugar
4 Eggs, at room temperature
1 teaspoon Vanilla Extract
1/8 teaspoon Salt

For the Crust:
1 package Graham Crackers + 2 Crackers
4 tablespoons Butter, melted
3 teaspoons Sugar

Using a food processor, grind up the graham crackers into crumbs.  Add the butter and sugar to the crumbs.  Line a cupcake tin with paper liners and add 1 tablespoon of the graham cracker crumb mixture to each liner.  Use a glass to press down.  Bake at 325 degrees for 5 minutes, then transfer to a cooling rack.  Using the paddle attachment in a stand mixer, beat the cream cheese on medium speed until fluffy.  Add the sugar and mix until smooth.  Add the vanilla and salt.  Then, add the eggs one at a time, making sure that they are fully combined before adding the next one.  Scoop approximately 1 1/2 tablespoons of the cream cheese mixture into each of the cupcake liners.  In a medium bowl, combine the pumpkin, sugar, and sour cream.  Stir until well combined.  Scoop approximately 1 teaspoon of the pumpkin mixture into the center of the cheesecake mixture and swirl with a toothpick.  Bake for 25 minutes, rotating the pan half way through.  Let the cupcakes cool to room temperature on cooling racks, then transfer to the fridge and chill for at least 4 hours.