Pumpkin Cheesecake Cupcakes

gf2584Cheese cake is so good, but the idea of a whole cheese cake is to tempting for one person. I would be tempted to eat the WHOLE thing! A while ago I made some crust-less cheesecake cupcakes and they turned out pretty good so I thought, why not make cheesecake cupcakes again, but with pumpkin and gingersnap crust. Talk about the perfect little fall treat. These would be great for Thanksgiving instead of the typical Pumpkin Pie. Little individual cheesecakes for everyone, especially the kids.

Pumpkin Cheesecake Cupcakes

2 cups of gluten free gingersnap crumbs (I use Trader Joe’s)

6 tablespoons melted butter

3 tablespoons brown sugar

3 8oz packages of cream cheese – softened

1 cup sugar

1 15oz can of pumpkin puree (NOT pumpkin pie mix)

1 1/2 teaspoons pumpkin pie spice

1/4 teaspoon of salt

2 teaspoons vanilla

4 eggs at room temperature

Preheat the oven to 350 degrees and line your cupcake tins with paper liners. I only have one regular cupcake tin and an mini cupcake tin, so I used both.


Crumble the ginger snaps either in a plastic ziplock back with a rolling pin or in a food processor. Melt the butter in the microwave. Add the brown sugar and butter to the crumbled ginger snaps in a medium bowl and mix until all crumbs are moist.

Scoop about one table spoon into the bottom of each cupcake liner and press down (I used the bottom of one of my spice jars…it fits perfectly for the regular tins, for the mini tin I used the back of my coffee scoop).

Bake in the preheated oven for 10 minutes, let cool in pan on wire rack.




In a stand mixer, cream the sugar and cream cheese together until smooth, add the pumpkin puree, vanilla, pumpkin spice and salt. Mix well. Add one egg at a time. Continue to mix until the mixture is completely combined and smooth.


Scoop the mixture into the prepared cupcake liners. I used the same coffee scoop that I used to press the crust into the bottom to do this. It was the perfect size – three scoops for the regular tin and 1 1/2 – 2 for the mini ones.


For the regular tins bake for 40 minutes, rotating 180 degrees half way through. For the mini tins bake for 30 minutes, rotating 180 degrees half way through.Cool in the pan on a wire rack until completely cooled, cover and refrigerate for at least six hours.


Top with whipped cream, caramel sauce or candied pecans if you wish. I hope you enjoy these tasty little treats!


Simply…Gluten Free Photo Contest and Scan Pan Giveaway! (Please visit Carol of Simply…Gluten Free‘s blog for so many great recipes and ideas!)



Cheese Cake187

I had a huge craving for cheesecake the other day. I’ve made some mini crust-less ones in cupcake pans before but never a full cheese cake. I figured I have the pan, why not try it. I’m so happy I did. I have to say it came out pretty tasty for being my first attempt at it. Best part, its 100% gluten free!
1 bag of the Trader Joe’s Gluten Free Ginger Snaps (about 1 1/2 cups of the crumbs)
1/4 cup of sugar
1/2 cup of melted unsalted butter

Mix the melted butter, sugar and cookie crumbs together in a bowl and then press into a 9 inch spring form cheese cake pan. Make sure that the crumbs come up a little bit on the sides.

Bake for 8-10 minutes at 375° – COOL


3 packages (8 ounces each) of cream cheese, softened
3/4 cup sugar
1 tsp Vanilla
1 tbs Lemon Zest
3 eggs, at room temperature

Mix cream cheese, sugar, vanilla and lemon zest until creamy and smooth in an electric stand mixer
Add eggs (one at a time) until blended
Pour mixture into cooled crust
Bake at 325° for 45 minutes or until center is almost set. Cool and then refrigerate for a minimum of three hours or over night.

Serve with fruit or your favorite topping!

Cheese Cake189