Pumpkin Swirl Cheesecake Cupcakes
As autumn has arrived, the inevitable arrival of everything pumpkin has come as well – pumpkin spice lattes, pumpkin pie, pumpkin cheesecake, and more. Now, cheesecake is a delicious form of pie, but the supplies needed for it and the time it takes to make can make one wary to try and bake it. However, if one takes the concept of a cheesecake and condenses it into, say, a cupcake, then the process of baking a cheesecake becomes much easier, and the pumpkin just enhances the flavors.
For the cheesecake filling:
- 16 oz cream cheese
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 2 eggs, large
- 2/3 cup sugar
For the pumpkin mixture:
- 1/3 cup pumpkin puree
- 2 tbsp flour
- 1/2 tsp nutmeg, ground
- 1/2 tsp ginger, ground
- 1 tsp cinnamon, ground
- 1/8 tsp allspice, ground
For the crust:
- 7 graham crackers
- 4 tbsp butter, melted
- 2 tbsp sugar
- 1/2 tsp cinnamon, ground
Before you start, preheat the oven to 300 degrees. If your oven has the speed bake option, do not turn it on. Take a 12-cup cupcake pan and place the liners inside.
Use a blender, food processer, or rolling pin to grind up the graham crackers. Put the ground crackers into a bowl and mix in the sugar, cinnamon, and melted butter until thoroughly mixed. Set aside.
Next, use either a handheld mixer or a stand mixer to whip the cream cheese. Keep mixing for about three minutes to amplify the smooth texture. Slowly mix in the sugar and vanilla until the texture is smooth again. Blend in the eggs, one at a time, and then add the sour cream. Set in fridge. This is your plain cheesecake batter.
Now, take the pumpkin puree, nutmeg, ginger, cinnamon, and allspice and mix them all together in a separate, large bowl. Use the mixer to slowly combine the flour with the batter. Next, take 2/3 of a cup of the previous cheesecake batter and mix it into the pumpkin batter until there are no lumps and the color is the same. This is your pumpkin batter.
Then, get the cupcake pan and put about a spoon of the graham cracker crust into each liner. Push the crust down so that it is firm. Divide the remaining cheesecake batter between the two muffin tins and pour it evenly into the liners. Take a spoonful of the pumpkin batter and spread it on top of the cheesecake for each of the cupcakes. Put the remaining cheesecake batter on top of the cupcakes until the liners are almost full.
To do the marbling, take some of the pumpkin batter and drip three drops on each cupcake. Take a toothpick and swirl it around without mixing the contents of the cupcakes themselves. This step is optional, but can add that professional look to the cupcakes.
Bake the cupcakes for about 30 minutes, turning the pan around half way during baking time. After 30 minutes has elapsed, take out the cupcakes and chill for at least 4 hours, preferably overnight. After chilling, remove the liners and enjoy!