Deliciously Easy Pumpkin Cheesecake Cupcakes You’ll Love

Pumpkin Cheesecake Cupcakes always pop in my mind when that first autumn chill hits. I mean, who wants to fuss with a giant cheesecake anyway? I get it. You want cozy, creamy flavor but with zero hassle, right? These little beauties hit the spot, every time. They’re as simple as a basic pumpkin cupcake and way more fun to share at a family get-together (or just keep for yourself on the couch, watching reruns—no judgment). And hey, if you’re already on a pumpkin kick, check out these wild delicious pumpkin cheesecake truffles you’ll love to make or those delicious pumpkin cupcakes with cinnamon cream cheese frosting (yum!). Okay, let’s make life easy and sweet.

Why You’ll Love These Pumpkin Cheesecake Cupcakes

Alright, let’s get real. Pumpkin cheesecake cupcakes are a game changer. No more stressing over a fancy dessert that takes all afternoon and a dozen eggs. These guys mix up in one bowl (well, two if you count the crust) and honestly, half the time I don’t even bother with the mixer. Less mess, more coziness—I feel like that should be a bumper sticker.

So here’s my not-so-secret love list. They taste like they came out of a five-star restaurant. Zero water bath drama. They chill up fast, so you can sneak one before everyone even realizes dessert is served. The pumpkin flavor actually shines—no bland, beige cupcakes here. Plus, you can make ‘em the night before and they get even tastier. I brought a batch to bingo night, and they were gone before half the numbers got called.

“Oh my goodness, these pumpkin cheesecake cupcakes are everything I want on a chilly afternoon. Creamy, pumpkiny, and that crust—don’t even get me started! My husband ate three before I hid the rest.”

Step-by-Step Instructions

No fluff here. Here’s exactly what you’ll need for the pumpkin cheesecake cupcakes:

For the crust:

• 3/4 cup finely crushed graham crackers (or gingersnaps if you feel wild)
• 2 tablespoons sugar
• 3 tablespoons melted butter

For the filling:

• 8 oz cream cheese (softened, or you’ll be sorry)
• 1/2 cup canned pumpkin puree (not the pie mix stuff)
• 1/2 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 2 large eggs

How you do it:

1. Grab a muffin pan and line it up with cupcake liners (trust me, you’ll thank yourself during cleanup).
2. Mix the crust stuff together and plop about a tablespoon into the bottom of each cup. Press it down, real good.
3. Whip the cream cheese until fluffy, add pumpkin, sugar, spice, vanilla, and beat again. Toss in eggs one at a time, beating just enough—not overkill.
4. Divide the filling up between the cups. Bake at 325°F for 20-25 min, just until set. They’ll jiggle in the middle a bit, which is ok. Cool on the counter, then chill at least 2 hours.

Frosting or not? Sometimes I swipe on whipped cream, sometimes I eat them straight from the fridge in my pajamas. No judgment.

How to Store These Pumpkin Cheesecake Cupcakes

Storing pumpkin cheesecake cupcakes is a cinch. They like the fridge. Cover them (foil or an old Tupperware does the trick) and you’re good for up to 5 days. Honestly, mine never make it that far, but technically that’s how long they’ll last and still taste dreamy.

If you love to prep ahead, these freeze well. Wrap each cupcake in plastic, toss them in a zip bag, and let them hang in the freezer up to a month or so. Pop one out, let it thaw in the fridge overnight or on the counter for a couple hours. Still shockingly creamy, never odd or icy. I swear.

You can even plunk them in lunchboxes while still frozen—my kids swear by it. Oh, and I do too, let’s be honest.

Tip	Description
Room Temperature Ingredients	Let your cream cheese and eggs come to room temperature for a smoother batter.
Don’t Overbake	Bake just until the edges are set and the center has a gentle jiggle. This keeps them creamy!
Crust Variations	Try gingersnap cookies for an extra autumn vibe or mix it up with a chocolate crust.
Chill for Flavor	Always chill your cupcakes for at least two hours to enhance the flavors. It’s worth the wait!
Freezing Tips	Wrap tightly in plastic wrap before freezing. They last up to a month and taste just as good!

Holly’s Tips for the Best Pumpkin Cheesecake Cupcakes

Alright, gathering a few tricks over the years wasn’t by accident. Here’s what keeps my pumpkin cheesecake cupcakes from being plain old “fine” and bumps them into the “bring to every potluck” hall of fame.

• Use full-fat cream cheese. Trust me, low-fat tastes like sadness.
• Let everything come to room temp. If you’re too impatient, the batter gets lumpy.
• Don’t overbake! Seriously, a little wiggle in the middle is a good thing. Walk away.
• Graham cracker versus gingersnap crust. I’m not the dessert police, so pick your vibe. Gingersnap is extra autumn-y.

Similar Recipes

Obsessed with pumpkin and cheesecake? (Yeah, me too.) Here’s more ways to get that fix:

• Try these pumpkin cheesecake cookies—a cozy fall treat you’ll love for that soft, stuffed vibe.
• If you’re feeling adventurous, these delightful vanilla chai pumpkin latte cupcakes to savor are honestly out of this world.
• Want something even easier? Sweet simple no-bake pumpkin cheesecake balls for fall fun are as simple as mixing and rolling.
• Or maybe morning treats are your thing—don’t miss apple pumpkin streusel muffins (small batch).

Good luck picking just one. I’ll probably see you back here for another recipe, honestly.

Common Questions

Can I use homemade pumpkin puree in these pumpkin cheesecake cupcakes?
Oh, you bet. Just make sure it’s pretty thick or let it drain a bit, so the filling stays set and not watery.

Do I have to use liners?
I really urge you to use them—less sticking, way easier to serve. If you’re brave, grease that muffin pan like your life depends on it, but liners save headaches.

How do I know they’re done?
They’ll be set around the edges and just wobble slightly in the center. If you overbake, they’ll lose that dreamy creaminess.

Can I add toppings?
Absolutely. Whipped cream, crushed pecans, caramel drizzle—you name it. Sometimes I even sneak a little cinnamon on top.

Can I use a different crust?
Sure thing. Vanilla wafers work, or even chocolate cookies if you’re feeling wild. Get creative—making your kitchen smell like happiness is always right.

Ready for Cozy Comfort? Let’s Bake!

So if you’re looking for an excuse to crank the oven and dive into something dreamy, pumpkin cheesecake cupcakes are it. They’re quick, kinda foolproof, and will absolutely bring all the oohs and ahhs at any get-together. Seriously, once you’ve tried them—no going back to basic cupcakes. If you want even more baking inspiration, I usually check out Tastes Better From Scratch for new twists. Now get baking, save a few for yourself, and thank me later when your kitchen smells like absolute magic.

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