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Pumpkin Cheesecake Cupcakes

Pumpkin cheesecake cupcakes with a gingersnap crust and a smooth pumpkin filling, baked until just set with a gentle wobble. Chilled for 3 hours, then finished with whipped cream and cinnamon for a classic American fall dessert.
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Prep Time 30 minutes
Cook Time 22 minutes
chilling 3 hours
Total Time 3 hours 52 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For gingersnap crust
  • 1.5 cup gingersnap crumbs
  • 4 tbsp melted butter
  • 2 tbsp sugar
For pumpkin cheesecake
  • 16 oz cream cheese, softened
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.75 cup pumpkin puree
  • 0.33 cup sour cream
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 0.5 cup whipped cream
  • 0.25 tsp cinnamon (for topping)

Equipment

  • 1 sheet pan

Method
 

Prep and crust
  1. Preheat the oven to 325F, then line a 18-cup muffin tin with liners. Keep a sheet pan nearby for easy handling.
  2. Mix gingersnap crumbs, melted butter, and sugar until the crumbs look evenly coated. Divide and press firmly into the bottom of each liner so it forms a compact layer.
Pumpkin cheesecake filling
  1. Beat softened cream cheese and granulated sugar until completely smooth, scraping the bowl as needed. The mixture should look glossy and lump-free.
  2. Add the eggs one at a time and beat after each addition until incorporated. The batter should stay smooth and thick.
  3. Stir in pumpkin puree and sour cream until the color turns uniformly orange. Mix just until no streaks remain.
  4. Add pumpkin pie spice, cinnamon, and vanilla, then stir until fully combined. The batter should smell strongly spiced and look smooth.
  5. Fill each liner nearly full with the pumpkin cheesecake batter. Leave a little headspace so the tops don’t overflow.
Bake and chill
  1. Bake at 325F for 20-22 minutes until the cupcakes are just set with a slight wobble in the center. The edges should look set while the middle jiggles gently.
  2. Cool the cupcakes completely at room temperature. The filling will firm up as it cools.
  3. Refrigerate for 3 hours (chilling) to fully set the cheesecake. Chill until cold and sliceable, with no loose movement.
Top and serve
  1. Top each chilled cupcake with whipped cream. Add it right before serving so the topping stays fluffy.
  2. Dust the tops lightly with cinnamon for garnish. Finish with a small, even sprinkle for a classic look.

Notes

Pro tip: beat cream cheese and sugar until truly smooth before adding eggs to prevent a grainy texture. Store covered in the refrigerator up to 4 days; these do not freeze well due to the dairy-based cheesecake texture after thawing. For a lighter option, use reduced-fat cream cheese and light sour cream—start with the same bake time and watch for the same slight wobble.