Pumpkin Cheesecake Cupcakes Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Place cream cheese, 1/3 cup sugar, egg, pumpkin, yellow food coloring, red food coloring, and salt in a bowl. Beat using an electric mixer until thoroughly combined and no lumps remain. Stir in chocolate chips.
• Whisk flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a large bowl. Mix in water, oil, vinegar, and vanilla extract until batter is well blended.
• Fill muffin cups 1/2-full with batter; top with 1 tablespoon of the cream cheese mixture. Sprinkle a few chocolate chips on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Steps:

• Preheat oven to 350, and line a 12 cup muffin tin with baking liners.
• Using an electric mixer, beat cream cheese with powdered sugar for 3 minutes. Beat in egg white and 1/2 tsp vanilla, mix well.
• In a seperate bowl whisk flour, pumpkin pie spice, baking powder and salt.
• In another bowl beat together pumpkin puree, 2 eggs, granulated sugar, oil and 1 tsp vanilla. Whisk in the flour mixture.
• Layer some of the batter in the bottom of the baking cups, then a layer of the cream cheese mixture, then top with another layer of pumpkin miture.
• Bake at 350 for 25 minutes, until the tops are springy. The original recipe calls for icing- but I think they're delightful as is!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
• Combine cream cheese, pumpkin puree, sugar, egg whites, cinnamon, nutmeg, ginger, and cloves in a large bowl; mix until well blended and no lumps remain.
• Place 1 vanilla wafer in the bottom of each lined cup. Scoop in batter using an ice cream scoop, filling each cup approximately 3/4 full.
• Bake in the preheated oven until set, 23 to 26 minutes. Transfer to a wire rack and let cool, about 1 hour.

Steps:

• Stir gingersnap crumbs, 1/2 cup brown sugar, 3 tablespoons flour, and melted butter together in a bowl until mixture resembles sand. Stir 1 egg yolk into crumbs until thoroughly combined and crust mixture holds its shape when pressed.
• Move a rack to the center position in oven. Preheat oven to 325 degrees F (165 degrees C).
• Spray a 10-inch springform pan with cooking spray, spread crumbs into pan, and press crumbs into a firm crust going about 1 inch up the side of the pan. Place the pan on a heavy sheet of aluminum foil and bring the foil up the sides of the pan to the rim, crumpling it close to the pan and making a barrier to prevent water from leaking into the cheesecake. Place the foil and springform pan into a large roasting pan.
• Place cream cheese, 1 cup brown sugar, and white sugar into the work bowl of a large stand mixer fitted with paddle attachment; mix low speed until smooth, about 1 minute. Raise speed to high and mix until light and fluffy, about 3 more minutes.
• Place pumpkin puree in a separate large mixing bowl; stir in cinnamon, ginger, nutmeg, allspice, salt, vanilla extract, and bourbon whiskey until combined. Whisk 1/4 cup flour into pumpkin mixture, followed by eggs and yolks. Whisk cream cheese mixture into pumpkin mixture until filling is completely smooth and free of lumps. Pour filling into crust; use a spatula to lightly and rapidly jiggle the filling in the center of the cheesecake to help shake out any bubbles.
• Carefully place cheesecake in roasting pan onto center rack of oven and fill roasting pan with enough very hot (almost boiling) water to reach halfway up the side of springform pan.
• Bake until an instant-read thermometer inserted into the center of the filling reads 155 to 160 degrees F (70 degrees C), about 1 hour and 45 minutes. Check temperature after 1 1/2 hours. Filling will still be slightly jiggly in the center.
• Turn off oven heat and open oven door for a few seconds to let out most of the hot air. Use a thin knife to separate cheesecake edge from inside of pan to help prevent cracking. Close oven door almost all the way, leaving a small opening (about 1 inch) to release additional heat. Let cheesecake cool in warm oven for 1 hour to finish setting. Remove cheesecake from water bath and let cool to room temperature on a counter, 2 to 3 more hours. Cover cheesecake with aluminum foil and refrigerate until thoroughly chilled, at least 3 hours but preferably overnight.
• Use a folded paper towel to remove any moisture that has formed on top of the cheesecake before releasing and carefully lifting the pan from the cheesecake.

Steps:

• 1. Place a rack in the lower third of the oven and preheat to 350 degrees.
• Line a 12 cup muffin pan with baking liners. Using a electric mixer, beat the cream cheese and confections' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
• 2. In a bowl whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
• 3. Layer each muffin cup with some of the pumpkin bater, then the cream cheese batter mixture, the more pumpkin batter. Bake until springy to the touch 25 minutes minutes. Let cool.
• 4 Using the electric mixer, beat the brown sugar, remaing 4 egg white and remaing 1/4 teaspoon of salt. Fill a medium sauce pan with enough simmering water to reach the depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160 degrees on an instant read thermometer.
• 5. Transfer the bowl back to the mixer and beat on high speed until fluffy; lower the speed and beat to room temperature about 5 minutes. Add the butter, 1 tablespoon at a time, then beat in the remaining 1/2 teaspoon vanilla.
• 6. Transfer the frosting to a pastry bag, pipe large rosettes on the topp of the cupcakes.

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil; spray with cooking spray. In medium bowl, place cookie mix; cut in butter using pastry blender or fork until mixture is crumbly. Press mixture in bottom of pan. Bake 8 to 10 minutes or until set.
• Meanwhile, in large bowl, beat mascarpone, cream cheese, sugar, flour and egg with electric mixer on medium speed until smooth. Remove 3/4 cup of the cheesecake mixture, and place in small bowl; set aside. Stir pumpkin and pumpkin pie spice into original bowl of remaining cheesecake mixture. Stir melted chocolate, cognac and espresso powder into reserved 3/4 cup cheesecake mixture.
• Pour pumpkin cheesecake mixture on top of crust. Spoon chocolate cheesecake mixture over pumpkin mixture; use knife to carefully swirl mixtures.
• Bake 30 to 35 minutes or until edges are set (center will be just slightly jiggly). Cool 30 minutes.
• In microwavable bowl, microwave heavy whipping cream 1 minute to 1 minute 30 seconds or until hot. Add 2/3 cup chocolate chips; stir until smooth. Spread mixture on top of cheesecake.
• Refrigerate about 4 hours or until completely cool. Cut into bars to serve. Top each bar with a dollop of whipped cream just before serving.