Cinnamon Cheesecake Cupcakes with Pumpkin Pie Frosting

Fall is here and in WI Mother Nature makes herself seen. I have been waiting for this season to make a dessert that was all about the fall. Nothing says fall more than pumpkin, so here is the Cinnamon Cheesecake Cupcakes with Pumpkin Pie Frosting. You did read that right, they are divine, and easier than you think to make.

Ingredients:

Pumpkin pie frosting

·      1 (15 ounce) can pumpkin puree

·      3/4 cup packed brown sugar

·      1/4 teaspoon salt

·      1 1/2 tsp. pumpkin pie spice

·      2 eggs

·      1/2 cup evaporated milk

·      1/2 cup heavy cream

Crust

·      1 cup (1 package) graham cracker crumbs

·      ¼ cup unsalted butter- melted

·      Pinch of salt

Cheesecake

·      2 packages of cream cheese (8 oz each), room temperature

·      1/2 cup plus 2 Tbsp. granulated sugar

·      2 large eggs, room temperature

·      1/3 cup heavy cream

·      1/2 Tbsp. pure vanilla extract

·      1 Tbsp. ground cinnamon

Directions:

This is just a tip but I would prepare the pumpkin pie the night before so it can cool. You don’t want it the least bit warm for piping. You also want the cupcakes chilled as well.

Pumpkin Pie Frosting:

1.     Preheat the oven to 425. In a mixing bowl, whisk all the ingredients together until well blended.

2.     Pour into a greased pie dish (or if you are doubling the batch you can put into a casserole dish like I did, it works really well).

3.     Bake for 30-40 minutes, or until you can put a knife or toothpick into the middle and it comes out clean.

4.     Let it cool a bit before chilling in the fridge. When you are ready to frost the cupcakes take it out of the fridge and scoop into a pipping bag.

5.     Pipe like you would any frosting.

Crust:

1.     Prepare cupcake tin with 12 cupcake liners. Preheat oven to 350

2.     In a food processor blend the graham crackers together.

3.     Combine with the melted butter and salt until well mixed.

4.     Scoop aprox 1 tablespoon of crust into each cup and pack firm

5.     Bake for 10 mins and set aside.

Cheesecake:

While the crust is baking you can prepare the cheesecake. When the crust is done drop the oven down to 325 for when the cheesecake goes in.

1.     Using the paddle attachment on your stand mixer combine the cream cheese and the sugar until it’s smooth.

2.     Add the eggs one at a time letting them fully incorporate before adding the next one. Made sure you scrape the sides of the bowel in between.

3.     Add the heavy cream, vanilla and cinnamon and mix again until smooth.

4.     Then pour the batter into the cupcake cups. You will want them about ¾ full.

5.     Bake for about 25 mins until the center is slightly jiggly. Turn off the oven and leave the door open for about 5 mins.

6.     Let the cupcakes cool. I place them in an airtight container once cooled and then in the fridge to chill completely until I’m ready to frost.

 There may be some left-over cheesecake batter this happened to me as I doubled the batch. I just made more crust and then took a good glass bowl and made a giant cupcake out of that with no liner.

Enjoy!

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