This Pumpkin Pie Cheesecake Cupcake Recipe is a great Thanksgiving dessert! It’s also gluten-free!
This recipe is a little more advanced than others. We will be making individual-sized layered pumpkin pie and cheesecake. They’re very yummy and perfect for the season! Next week is Thanksgiving, and what could be a more perfect recipe than learning a pumpkin spice dessert for the day!
I’m going to keep it real with you, staging these pictures was not as easy as I initially thought, and between balancing work and grad school, it’s impressive right now that I remember my own name, let alone all the ingredients required for these recipes. Be sure to follow the written ingredients, and just ignore some missing ingredients in the pictures.
We’ve all been there. I suppose I could have re-staged the photos. Maybe that would have added a level of credibility. But during this holiday season, I think it’s better to add a level of humanity instead. We want the food to be perfect, we want everything just so. We spend hours in the kitchen, chiseling ice off of turkeys at 4 am, and heaven helps anyone who tries to overstep your oven schedule.
Don’t lose your sense of humor during the holidays. Spend the time with your loved ones and enjoy it. Have fun. Eat well. Eat more than you should. Reflect on your many blessings. Be thankful you had enough electricity to burn that turkey to a crisp. Be thankful for those smoke alarms work. Be thankful Aunt Wilma brought her pumpkin-cranberry-potato-meatloaf because now you won’t starve (as long as you can keep it down).
Just remember, if it’s not perfect, it’s ok. The food is just side dressing.
Now that I’ve talked you out of making anything for Thanksgiving, on to our recipe! 😊 This will yield 12 servings.
Pumpkin Pie Cheesecake Cupcake Crust Ingredients:
- 1/2 cup pecans
- 1/4 cup Brown sugar
- 1/2 cup coconut flour
- 1 Tablespoon salted butter
Pumpkin Layer Ingredients:
- 1 cup canned pumpkin puree
- 2 eggs
- 1/4 cup heavy whipping cream
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1/4 tsp salt
- 1/2 tsp pumpkin spice
- 1 /2tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp vanilla
Cheesecake Layer Ingredients:
- 2 8oz packages of cream cheese
- 2 eggs
- 1/3 cup whole milk
- 3/4 cup white sugar
- 1 tsp vanilla
- 2 Tablespoon coconut flour
Pumpkin Pie Cheesecake Cupcake Directions:
Preheat over to 350 degrees and add liners to a cupcake baking sheet. In a bowl mix the crust ingredients together. This mix should end up being very dry, but you will be able to pack it down on the bottom of the cupcake liners.
In a large bowl mix together the pumpkin ingredients and pour the mixture into each cupcake until each is filled about halfway. Then put it in the oven for 10 minutes to help the pumpkin set.
While the pumpkin pie portion is baking, mix cheesecake ingredients together in a large bowl. If you have an electric mixer it will help to make the cheesecake smooth.
After the pumpkin pie has cooked for 10 minutes, take it out and add the cheesecake layer. Fill up to the top. Put the baking sheet back in the oven and lower the heat to 325. Bake for about 50 minutes.
Let it cool for an hour before putting it into the refrigerator. Let it chill for at least 3 hours before serving.
Add some whip cream or berries to top it off, and enjoy!