my golden hour

Thank you Amy Song for introducing me to this divine dessert!

Nothing more can be said for the completion of a quintessential Thanksgiving meal than PUMPKIN. This pumpkin cheesecake is subtle, fabulous, and such a great ending to the ultimate dinner. Thank you for bearing with me through my insane deluge of posts, I hope I’ve been helpful!

Pumpkin Cheesecake Cupcakes with Homemade Whipped Cream Recipe

Ingredients

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons butter, melted
• 1 cup sugar, plus
• 1 tbsp sugar
• 3 (8 ounce) packages cream cheese, room temperature
• 1 teaspoon vanilla
• 1 cup canned pumpkin
• 3 eggs
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

• Whipped Cream Recipe
• 1 cup heavy cream
• 1 tbsp sugar

Directions

1. Preheat oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
4. Keep it crumbly.
5. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the cupcake pan.
6. Bake the crusts for 5 minutes, then set aside until you are ready to fill it.
7. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
8. Mix with an electric mixer until smooth.
9. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
10. Pour the filling into the pan.
11. Bake for 35-40 minutes.
12. The top will turn a bit darker at this point.
13. Remove from the oven and allow the cheesecake to cool.
14. When the cheesecakes has come to room temperature, put it into the refrigerator.
15. Gently remove each cupcake from the pan.
16. In a mixing bowl using a whisk attachment, pour heavy cream and sugar and start on low-speed. Once the mixture thickens, increase speed to medium and then stop once desired texture is reached.
17. Enjoy!