Ingredients
Graham cracker Crust:
- ¾ cup graham cracker crust
- 1 ½ Tablespoons sugar
- 3 Tablespoons unsalted butter-melted
Streusel Crumb Topping:
- 6 Tablespoons all-purpose flour
- 3 Tablespoons light brown sugar
- ¼ teaspoon pumpkin pie spice
- 3 Tablespoons unsalted butter-melted
Filling:
- 8 oz. cream, cheese-softened
- 1/3 cup sugar
- 1 egg-slightly beaten
- 1 teaspoon vanilla
- 4 teaspoons sour cream
- 1/3 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 2 teaspoons flour
Instructions
- Preheat the oven to 325 F. Line cupcake pan with paper liners (this recipe makes 9 cupcakes) and set aside.
Crust:
- In a bowl stir together with a fork, graham cracker crumbs and sugar.
- Stir in melted butter, until all crumbs are evenly moistened.
- Divide the mixture among prepared liners and press firmly in the bottom, then set aside.
Streusel Crumb Topping:
- First combine the brown sugar, flour, and pumpkin pie spice in a small bowl and mix until combined. Add the melted butter and gently mix with a fork until crumbs form and set aside.
Filling:
- Beat softened cream cheese, sugar and vanilla until smooth and creamy. Add egg and mix just to combine, do not overmix! Finally, mix in sour cream. Spread cheesecake mixture over prepared crusts to fill each cup just a little over halfway.
- In remaining cheesecake mixture add pumpkin puree, pumpkin pie spice, and flour, then mix to combine.
- Spread pumpkin mixture over vanilla cheesecake. Fill them almost all the way to the top.
- Finally, top each cup with streusel crumb and bake about 23-25 minutes or until the toothpick inserted in the center comes out almost clean.
- Cool the cupcakes in the pan for 20 minutes, then transfer on a rack to cool completely.
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