Ingredients:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup semi-sweet chocolate chips
- Whipped cream and chocolate shavings for garnish optional
Instructions:
Preheat your oven to 325F 160C
Line a muffin tin with cupcake liners
In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter
Mix until the crumbs are evenly coated with the butter
Press about 1 tablespoon of the crumb mixture into the bottom of each cupcake liner, creating the crust for each cheesecake cupcake
In another mixing bowl, beat the softened cream cheese until smooth and creamy
Add the canned pumpkin puree, 1/4 cup granulated sugar, brown sugar, egg, vanilla extract, ground cinnamon, ground nutmeg, and ground cloves to the cream cheese
Mix until all the ingredients are well combined
Stir in the semi-sweet chocolate chips into the pumpkin cheesecake batter
Scoop the cheesecake batter into the cupcake liners on top of the graham cracker crusts, filling each about 2/3 full
Bake in the preheated oven for about 20-22 minutes, or until the cheesecakes are set and the edges start to lightly brown
Remove the cupcakes from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely
Once cooled, you can garnish the chocolate pumpkin cheesecakes with whipped cream and chocolate shavings if desired
Refrigerate the cheesecakes for at least 2 hours before serving to allow them to set properly
Enjoy your delicious Chocolate Pumpkin Cheesecakes!
Comments
Post a Comment