Pumpkin Swirl Cheesecake Cupcakes

So Thanksgiving is definitely in the air, and priority number one for me is dessert. Any sort of pumpkin-y dessert, and this here cheesecake takes the gold.


This is an Annie’s Eats recipe that I tweaked JUST a bit by adding canned pumpkin spice and gingersnaps, and it worked beautifully. There’s a perfect pairing of pumpkin and cheesecake in each bite, and the gingersnaps rounds out the flavor.

The total costs set me back about $4, and of course my baking essentials played a big part. But really, there aren’t many ingredients at all.

These mini delights are also great to make a day or two ahead.

Ingredients for 16 cupcakes:

  • 1 cup gingersnaps crumbs
  • 3 tablespoons butter, melted
  • 2 8-ounce package cream cheese
  • 3/4 cup sugar
  • Little bit of salt
  • 1/2 teaspoon vanilla extract
  • 2 eggs, room temperature
  • 1/2 cup spiced pumpkin puree

Preheat oven to 325 degrees and line a 12-cup muffin pan.

In a small bowl, combine the gingersnap crumbs and butter. Mix well and  press 1 tablespoon of the mixture into each liner. I used a shot glass to perfectly press the crumbs into place.

Bake for 5 minutes and then set aside to cool down.

In a large bowl, beat the cream cheese on high speed until fluffy. Add the sugar and mix until smoooth. Then add the salt and vanilla. Beat in one egg at a time and make sure to scrape down the sides.

Spoon three tablespoons of the cream cheese mixture into each liner. Then dot 3 to 4 teaspoons of the pumpkin puree onto the cream cheese-mixture. Then using a toothpick, swirl the pumpkin puree into the cream cheese mixture for a marbling effect.

Bake for 20 to 22 minutes, rotating halfway through. Transfer the pan to a cooling rack. Allow the puffiness to die down and then refrigerate for at least 2 hours.

Published in: on November 17, 2010 at 7:02 am  Comments (1)  

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One CommentLeave a comment

  1. Looks delicious! Love your site:)

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