Pumpkin Cheesecake Cupcakes


• 1 1/2 cups chocolate cookie crumbs
• 2 tablespoons sugar
• 1/4 cup unsalted butter, melted
• 16 ounces cream cheese, softened
• 1/2 cup sugar
• 1/2 cup pumpkin puree
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Pinch of salt
• 1 cup chocolate chips
• 1/2 cup heavy cream


. Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
. In a mixing bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of each cupcake liner.
. In a separate bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined.
. Pour the cheesecake batter over the chocolate cookie crust in each cupcake liner, filling almost to the top.
. Bake for 20-25 minutes, or until the cheesecake is set but slightly jiggly in the center. Let cool completely.
. Meanwhile, heat the heavy cream in a small saucepan until just simmering. Pour over the chocolate chips in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy.
. Spoon the chocolate ganache over the cooled cheesecakes. Top with extra chocolate chips if desired.
. Refrigerate for at least 2 hours before serving.
. Enjoy your indulgent pumpkin cheesecake cupcakes with chocolatey goodness!

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