Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
Makes about 14 cupcakes
INGREDIENTS
For the crust
1-1/2 cups finely ground gingersnap cookies (I used graham crackers)
1-1/2 cups toasted pecans, finely ground
1/4 cup firmly packed brown sugar
1/4 cup butter, melted
[NOTES: I had alot of crust left over so next time I\’ll probably 1/2 the recipe.]
For the cheesecake
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
For whipped cream
1-1/2 cups whipping cream
1 tsp vanilla extract
2 tbsp granulated sugar
caramel ice cream topping, garnish
Directions:
Preheat oven to 350F.
To make crust—
Combine gingersnap cookies, pecans and sugar in bowl; add melted butter and mix until combined.
Press crust mixture onto bottom of each cupcake liner, about 1 tbsp. Set aside.
To make cheesecake—
In a stand mixer with a flat beater, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Fill the cupcake liners almost full (cheesecake doesn’t rise that much).
Bake in preheated oven for 22-25 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
To make whipped cream—
In mixer with whisk attachment, whip the cream, vanilla extract and sugar on high speed until you get stiff peaks.
To assemble cupcakes—
Using a 1M star tip, pipe whipped cream on cupcake. Drizzle with caramel.
ENJOY!