Ingredients

The following ingredients have 4 Servings
  • 1 cup crushed graham crackers
  • 2 tablespoons granulated sugar
  • 4 tablespoons salted butter, (melted)
  • 2 (8 ounce) blocks cream cheese, (softened to room temperature)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 3/4 cup pumpkin purée ((pure pumpkin not pumpkin pie filling))
  • 1 1/2 teaspoon pumpkin pie spice
  • Whipped cream, for topping

Instruction

  • Preheat oven to 325F degrees. Line a 12 count standard cupcake pan with cupcake liners, set aside.
  • In bowl mix together graham cracker crumbs, sugar and melted butter.
  • Spoon 1 1/2 - 2 tablespoons of crumb mixture into each of the cupcake wells and press down.
  • Bake in oven for about 5 minutes, then remove and cool completely.
  • Meanwhile, in a stand mixer or with an electric hand mixer, beat the cream cheese until smooth.
  • Add in sugar, eggs, sour cream, pumpkin, pumpkin pie spice and vanilla and beat until combined.
  • Once crusts are cool, spoon the cheesecake filling evenly (about 1/4 cup) into each cupcake liner and bake for about 20 minutes until just set, they will be slightly jiggly.
  • Remove and cool completely on counter before transferring to refrigerator to chill for about 30 minutes.
  • Top with whipped cream if desired.