Oh, everyone brings along pumpkin pie to every holiday outing.  So, for Thanksgiving I decided to do something a little different.  Nothing too crazy–but how can you resist a pumpkin cheesecake?  Apparently, you don’t.  Mike and I had a few cups before we even headed over to his family’s.  These cheesecake cups were not only delicious–but they were highly addictive.  Everything you love about cheesecake with great pumpkin flavor.   Bonus points?  Top it off with spiced cream cheese frosting.   And yes, I’m painfully aware that I try to weasel cream cheese frosting in when applicable. What can I say, it’s so delicious and versatile.

Pumpkin Cheesecake

Crust:

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:

3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
2 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.  Prep your cupcake pan with liners.  In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Add a tablespoon of crumbs into each cupcake liner.  Press down crumbs to form a firm crust.  Place in oven for 7-9 minutes.  Remove from heat.  Carefully remove cups from pan and allow to cool on rack.

In a bowl attached to stand mixer, Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Replace cups into cupcake pans.   Now, pour batter into cups.  Bake for 15 minutes or until cheesecake sets.  Take out of oven before cheesecake cracks.   Allow cheesecake to sit for 10 minutes. Then gently and carefully remove cups from pan and allow cheesecakes to cool on rack.  When cool, place in refrigerator for 2-3 hours (at the least) before serving.   Before serving, top off cheesecake with spiced cream cheese frosting.

Adapted from Food Network

Spiced Cream Cheese Frosting

1 stick of butter, softened
8 oz. cream cheese
1- 1 1/2 cup powdered sugar
2 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon all spice
Beat cream cheese and butter until smooth. Add and beat  vanilla extract, cinnamon, and all spice until fluffy. Gradually beat in sugar until smooth and fluffy.
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