Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
For a twist, you can substitute gingersnap crumbs for the graham crackers to add a zesty kick. If you’re feeling adventurous, a splash of maple syrup in the cream cheese mixture can also enhance the autumnal flavors.
Instructions
- Preheat your oven to 325°F and line a muffin tin with paper liners.
- In a bowl, mix the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until well combined. Press about a tablespoon of the mixture into the bottom of each muffin cup, forming an even layer. Set aside.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add in the 1/2 cup of sugar and vanilla extract, mixing well.
- Add the eggs one at a time, beating just until combined. Avoid overmixing to ensure a creamy texture.
- In a separate bowl, combine the pumpkin puree, cinnamon, nutmeg, ginger, cloves, and salt. Mix until smooth.
- Reserve about 1/2 cup of the cheesecake mixture and stir it into the pumpkin mixture until fully incorporated.
- Fill each muffin cup with the cream cheese mixture, leaving a small space at the top. Add a spoonful of the pumpkin mixture to each cup, then use a toothpick to gently swirl the two mixtures together, creating a marbled effect.
- Bake for 18-20 minutes, or until the centers are set. Allow them to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving to let the flavors meld and the texture set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
