The perfect Halloween themed cheesecake style cupcake! These sweet and soft treats are jazzed up with pumpkin flavour and perfectly finished with some cheesecake tang. Quick and easy to make, you won’t regret giving them a try!
A Uniquely Delicious Halloween Style Treat
It is the season for fun! Time to play around with interesting tastes and displays, and these mouth watering pumpkin treats will not disappoint. It may sound odd to add pumpkin to a cake recipe, but think about how sweet pumpkin really is. Don’t forget how delicious pumpkin or butternut fritters wrapped in layers of sugar and cinnamon are!
And that’s not all, the pumpkin flavours are introduced alongside a creamy cheesecake filling to produce a beautifully paired taste sensation. Then, to take it a step further, this yuminess is layered on top of a crunchy, baked ginger biscuit base.
Quick and Easy to Make
In under an hour you can have a freshly baked batch of these delicious Halloween cheesecake cupcakes. First, you blend your ginger biscuits with brown sugar and then some butter. Then, you bake your ginger biscuit base in the oven to crisp them up while mixing your next pumpkin infused cheesecake layer. After that all you need to do is add your creamy second layer and pop it all back in the oven for a quick second bake. Just remember to give yourself a couple of hours for cooling time before adding the final whipped cream touch and serving.
Pumpkin Cheesecake Cupcakes – Halloween
Ingredients
- 22 – 25 gingerbread cookies
- 2 tsp brown sugar
- 2 tbsp melted butter
- cupcake trays or muffin tray
- paper cases (makes 6 large cupcakes or 12 smaller cupcakes)
Cheesecake filling
- 230 g cream cheese, at room temperature
- ½ cup pumpkin puree
- ¼ cup sugar
- 1 egg
- 2 tbsp double-thick whipped cream
- ¼ tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp nutmeg
Topping
- 1 cup double-thick whipped cream
- 1 tsp sugar
- 1 tsp vanilla
Instructions
- Preheat the oven to 180° C / 350 ° f.
- Start at the crust. Use a food processor. Process the gingerbread cookies and brown sugar together until they look like sand. Mix the gingerbread cookie sand in a large bowl with the butter. Stir until completely mixed.
- Pack the cupcake muffin cases/ papers in the muffin tray. Spray them with non-stick spray. Start with about two large spoons full of the cookie mixture in each bowl and press it flat with your finger to form a crust. Spoon in more of the mixture and press it down again. It should be about 13 mm thick after you flatten it.
- Bake for 8-10 minutes. While the crust is in the oven, you can continue with the mixer. Beat the cream cheese, pumpkin puree, and sugar together. Scrape it off the sides and beat again until completely blended.
- Add the rest of the ingredients for the cheesecake: the double-thick whipped cream, vanilla, cinnamon, and nutmeg. Beat at moderate speed until completely blended.
- When the crust comes out of the oven, you can pour the cheesecake mixtures onto the crust. You want the bowls to be filled to the top, but do not overflow. Use your spoon to make the top of the cheesecake filling as evenly as possible.
Bake for 20 minutes
- When the time has elapsed, leave the cheesecakes in the oven for about 15 minutes, then place them on the counter for 30 minutes to cool. When cooled, place in the fridge for at least 2 hours before serving.
- When you are ready to serve it, carefully pull the paper loose from the cheesecakes and prepare your fresh whipped cream.
- Use a mixer with the beater adapter.
- Beat at medium to high speed, add 1 cup double-thick whipped cream, 1 teaspoon sugar, and 1teaspooin vanilla. Beat this mixture until stiff peaks form. (You will know when the mixture of a liquid turns into whipped cream.)
- From here you can either scoop the whipped cream with a spoon onto the cheesecakes or scoop all the cream into a plastic bag. Cut off one end of the bag and use it to squeeze the cream onto the cheesecakes.