Pumpkin Cheesecake Cupcakes

Guest is Cynthia Ferich


Pumpkin Cheesecake Cupcakes


1 cup of Moravian Cookie Crumbs (or Gingersnap Cookie Crumbs)

¼ cup packed light brown sugar

5 tablespoons sweet cream butter, melted

½ cup finely chopped pecans


8 oz. Mascarpone Cheese

½ cup sugar

½ cup pumpkin

2 eggs, lightly beaten

1-1/2 teaspoon ground cinnamon

1 teaspoon ground allspice

1 teaspoon vanilla extract


1 cup sour cream

1/3 cup sugar

1 teaspoon vanilla

Preheat oven to 350 degrees for 15 minutes. 

Combine crumbs and brown sugar in medium bowl.  Cut in butter with a pastry cutter to make a crumb mixture.  Stir in nuts.  In a cupcake pan, line each cup with a cupcake liner and add 1 heaping teaspoon of the crumb mixture and firmly press into the bottom of each cup, forming the crust.  Bake for approximately 5-7 minutes.  Cool slightly.

Reduce oven temperature to 300 degrees.  Combine mascarpone, sugar, pumpkin, eggs, cinnamon, allspice and vanilla in a large mixer bowl and blend until smooth.  Pour over baked crust.  Bake for an additional 30-40 minutes at 300 degrees, depending on your oven, until set and done.

Remove from oven, combine topping ingredients, and spoon enough to cover the top of the cupcake (approximately 1 tablespoon).  Bake an additional 5-7 minutes.  Remove from the oven and cool completely. Refrigerate. Decorate, if you wish.  Makes approximately one dozen.

Note:  To make bars, instead of cupcakes, combine cookie crumbs and brown sugar in a medium bowl, cut in butter to make a crumb mixture. Stir in nuts.  Set aside ¾ cup mixture for topping.  Press remaining mixture into bottom of an 8 x 8 x 1-1/2-inch baking pan.  Bake in a preheated 350-degree oven for 15 minutes.  Cool.  (omit topping) Cut into bars after cooled and refrigerated.                                                    @ 2016 Cynthia Ferich All Rights Reserved

"Mini-Pumpkin Cheesecakes"



To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment