Josh's Pumpkin Cheesecake Cupcakes

Forever these will be known as Josh's Pumpkin Cheesecake Cupcakes.







I will elaborate on the story in the coming series of GMTN Goes NYC blog posts. For now enjoy the photos and recipe that is worthy of a Turkey dinner. For the record, this recipe was created today as I was making it...no internet tricks or inspiration other than Josh wanting them. Never made them before and my Aunt Toots says they're pretty darn good. I agree.

Tis the season! Yields 22- 24 mini cheesecakes

Josh's Pumpkin Cheesecake Cupcakes

For the crust:
1 package graham crackers
2-3 T sugar
3-4 T butter melted

For the cheesecake:
2 (8oz) packages cream cheese, room temp
1/2 cup sour cream
2 whole eggs
1 egg yolk
1 1/4 cup pumpkin puree Click here for recipe or you can substitute canned pumpkin
1 cinnamon stick, grated
1 tsp good vanilla
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp ground ginger
2/3 cup sugar

For the crust, preheat the oven to 350 degrees F. In a food processor place graham crackers and sugar and pulse until ground. Add butter and pulse until just combined. Place heaping tablespoon full into lined cupcake tins. press into bottom. Bake for 6 minutes then remove tins from oven and allow to cool while you make the filling.

Lower oven temperature to 275 degrees F.

Place the cream cheese in food processor and mix until smooth. Add sour cream and repeat. Add the rest of the ingredients and pulse until combined. Transfer mixture to a glass measuring cup to pour into cupcake molds. Fill almost to the top. They will not rise. Bake 25 minutes or until the center is just about set. Remove from oven allow to cool then transfer to fridge to chill 2-4 hours or overnight.