Pumpkin Cheesecake Ginger Spice Cookie Cups Recipes

GINGERBREAD COOKIE CUPS WITH PUMPKIN CHEESECAKE FILLING

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare a mini muffin tin by greasing it with butter (or your favourite baking spray).
• Add the butter and sugar to the bowl of your stand mixer (or use a hand mixer if you prefer) and beat on high until creamy and smooth.
• Beat in the egg and molasses on medium speed, scraping down the sides of the bowl until it's all incorporated.
• Add the flour, salt, baking soda, cinnamon, ginger, and cloves, and mix on low speed just until incorporated.
• Roll the dough into small balls (just under 1 tablespoon each), dip in the white sugar and place in the mini muffin cups. Press your thumb into the cookie balls to spread the cookies slightly into the mini muffin cups (don't worry about this too much - you can re-shape them after baking while they're hot!).
• Bake at 350 degrees for about 10 minutes.
• While the cookies are hot from the oven, press the back of a teaspoon into the top of each cookie to create a cup shape.
• Let the cookie cups cool completely in the mini muffin cups before removing. This will help them keep their shape.
• While the cookie cups cool, make the cheesecake filling by adding the cream cheese, pumpkin pie filling and powdered sugar to a bowl.
• Whip on high speed until smooth.
• Fold in the whipped cream just until it disappears and the mixture begins to grow in volume slightly and become light and fluffy.
• Pipe the filling into the cooled cookie cups with your choice of piping bag and tip (or simply spoon it in if you prefer).
• Top with caramel sauce, gingerbread men sprinkles or toffee bits for an extra decadent holiday flair!

PUMPKIN CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
• Crush graham crackers and 2 tablespoons ground ginger together in a resealable plastic bag; pour into a bowl. Add butter to graham cracker mixture and mix with a fork or pastry blender until blended.
• Beat cream cheese, white sugar, and brown sugar together in a large bowl until creamy; beat in pumpkin puree. Add cinnamon, 1 tablespoon ginger, nutmeg, cloves, and salt; add eggs 1 at a time, beating well after each addition.
• Press 1 tablespoon graham cracker mixture into the base of each prepared muffin cup, pressing mixture slightly up the sides of the liners. Fill each cup with cream cheese mixture.
• Bake in the preheated oven until tops are smooth and cupcakes jiggle slightly when moved, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool.
• Stir sour cream, confectioners' sugar, and vanilla extract together in a bowl until frosting is smooth. Top each cheesecake with the topping and sprinkle with cinnamon.