Pumpkin Cheesecake Cupcakes

With a surprise decadent cheesecake filling and graham cracker crumb topping, these cheesecake cupcakes are sure to impress your guests for the holidays!

Pumpkin Cheesecake Cupcakes - With a surprise cheesecake filling and graham cracker crumb topping, these are sure to impress your guests!

With the holidays right around the corner, it gives us every excuse to bring on the fat pants and eat way more than we can handle – from the 20 pound turkey to the maple glazed ham to the pancetta cornbread stuffing to the whole plate of freshly baked dinner rolls. But what I really look forward to are the indulgent desserts that you can stuff your face with even after a huge Thanksgiving feast, like these pumpkin cheesecake cupcakes.

Thank goodness for those stretchy pants, right?

Pumpkin Cheesecake Cupcakes - With a surprise cheesecake filling and graham cracker crumb topping, these are sure to impress your guests!

Pumpkin Cheesecake Cupcakes - With a surprise cheesecake filling and graham cracker crumb topping, these are sure to impress your guests!

Pumpkin Cheesecake Cupcakes - With a surprise cheesecake filling and graham cracker crumb topping, these are sure to impress your guests!

Pumpkin Cheesecake Cupcakes - With a surprise cheesecake filling and graham cracker crumb topping, these are sure to impress your guests!

So with that heavenly, luscious cream cheese filling, these pumpkin cupcakes then get topped with a creamy vanilla buttercream frosting, finished with a heaping sprinkling of graham cracker crumbs. It’s incredibly indulging and decadent, and the perfect addition to your holiday dessert spread!

Now isn’t cheesecake so much better in cupcake form?

Pumpkin Cheesecake Cupcakes - With a surprise cheesecake filling and graham cracker crumb topping, these are sure to impress your guests!

PHILADELPHIA is teaming up with recipe and lifestyle experts to provide recipes and entertaining tips to heighten your holiday experience and add a fresh spin on popular holiday desserts. Recipes and tips are available at CheesecakeCheer.com.

Pumpkin Cheesecake Cupcakes

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Yield 9

Pumpkin Cheesecake Cupcakes

With a surprise decadent cheesecake filling and graham cracker crumb topping, these cheesecake cupcakes are sure to impress your guests for the holidays!

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/3 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • For the filling
  • 4 ounces PHILADELPHIA Cream Cheese, at room temperature
  • 1/3 cup sugar
  • 1/2 teaspoon pumpkin pie spice
  • For the vanilla buttercream frosting
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 cups confectioners' sugar
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup graham cracker crumbs

Instructions

  • Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  • In bowl of an electric mixer fitted with paddle attachment, beat cream cheese, sugar and pumpkin pie spice on medium speed until light and fluffy, approximately 2-3 minutes; set aside.
  • In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda, nutmeg and salt.
  • In a large glass measuring cup or another bowl, whisk together pumpkin puree, sugars, vegetable oil and eggs.
  • Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  • Scoop a spoonful of batter evenly into the muffin tray. Drop 2 teaspoons cream cheese filling into the center of each cup. Top with remaining batter to completely cover the filling. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
  • In bowl of an electric mixer fitted with paddle attachment, beat butter and confectioners’ sugar on medium speed until light and fluffy, approximately 1-2 minutes. With mixer on low speed, add milk, vanilla and pumpkin pie spice, beating just until incorporated. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
  • Use a small offset spatula or a pastry bag fitted with decorative tip #807 to frost the cupcakes, garnished with graham cracker crumbs, if desired.
http://damndelicious.net/2013/11/06/pumpkin-cheesecake-cupcakes/

Disclosure: I have been selected by Kraft Foods to be a spokesperson for PHILADELPHIA Cream Cheese. While I have been compensated for my time, my opinions are my own.


Comments

    • Chung-Ah says

      Thank you, Kathy! This was the one cupcake that turned out decent looking. You should see the other “test subjects” – they look like a car ran over them!

  1. says

    Damn, Chung-Ah….These pumpkin cheesecake cupcakes look quite tasty! And that cheesecake filling with the graham cracker topping add the perfect touch.

  2. says

    These look incredible! Love them as an alternative to traditional pumpkin pie. Only problem is I’d eat a lot more of these cupcakes than I would pumpkin pie – but like you said, it’s a day to indulge, right?! :)

  3. Eve says

    I was a little bit weirded out by the use of granulated sugar in the filling–I was concerned that it would be too gritty. I decided to use a filling with powdered sugar (http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dessert-recipes/cheesecake-filled-pumpkin-cupcakes): 1 8-oz package of cream cheese, 1/2 C confectioner’s sugar (sifted), 1 egg white, and 1/2 teaspoon vanilla. I think the vanilla and egg white also helped make the filling a little more fluffy and less dense.

    The cupcake was delicious, and I loved the filling. I didn’t know you could bake filling into the cupcake.

  4. Angie says

    2 questions:
    what is pumpkin puree ? Is this the cans of pumpkin pie filling I see at the store or something else.

    And second the pumpkin pie spice ? Can you get this at any grocery store spice section ?

    I’m going to try to make these for Thanksgiving :)

    • Chung-Ah says

      Angie, pumpkin puree is NOT pumpkin pie filling. Both pumpkin pie spice and pumpkin puree can be found at your local grocery store.

  5. cynthia says

    The pumpkin filled cheese cupcake were amazing!! They came out moist and the pumpkin flavor was to die for! Thank you I am a new fan. Delicious!

  6. Wendy says

    I made these cupcakes last Thanksgiving and they were a hit! They were so moist and not overly sweet. Really a fantastic recipe and I’m sure I’ll be making it again. So easy to make too! Thank you for sharing!

  7. Melissa says

    These are seriously probably the best cupcakes I have ever had. The only “complaint” I have (not even really a complaint) is that it only made 12 cupcakes. It was a little time consuming, but seriously well worth the time. I will say though, I was expecting there to be a cream cheese center when I bit into it, but there really wasn’t. It all sorta mixed in with the batter so I don’t know if that is typical or not. Regardless, you could taste the cream cheese center (just not see it) and it made it super moist. The only two things I did differently from the recipe is I didn’t add Nutmeg (I just didn’t have any in the house so I added more pumpkin pie spice and cinnamon) and I forgot to add the graham cracker crumbs at the end. All in all, I will absolutely make these again in the near future.

    • Chungah says

      I’m so glad you gave this a try! As for the filling, it should definitely be more intact. I worry that your batter may have been too runny, resulting in a “blended” filling.

  8. Danielle Z says

    Just had to say, a year later, that I found these yesterday and made them for a birthday party. They were a HIT. Everyone said that they were the best cupcakes they ever had! It was so easy to make as well. Thanks so much for sharing!

    • Chungah says

      I think mini cupcakes is a great idea! But without further recipe testing, I cannot advise on baking time. Please use your best judgment to ensure they are completely baked through.

  9. Malachi says

    Just made these today and they’re delicious! Only complaint is the frosting, it’s just a little too overpowering of a flavor for that cheesecake and pumpkin, for me. But it’s not bad! Everyone who tried them loved them, didn’t voice my complaint to anyone else and heard none from them. Made a double batch and they were gone in no time! Will try a buttercream frosting next time on half and see how they compare. Great recipe!

    • Chungah says

      Unfortunately, I cannot answer these questions with certainty as there were no leftovers left to store! Optimal food storage and shelf life should really be based on good judgment and what you are personally comfortable with.

  10. Linda says

    These are so good. Only change was I added some maple syrup to the frosting and cut back the powdered sugar. Everyone loved these!

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