Recipe: Fresh Pumpkin Cheesecake Cups

Instructions

1. Prepare the fresh pumpkin puree: Preheat your oven to 400°F (200°C). Cut the sugar pumpkin in half and scoop out the seeds and stringy pulp. Place the halves cut-side down on a parchment-lined baking sheet. Roast for 40-50 minutes until the flesh is very soft and easily pierced with a fork.

💡 Tip: The pumpkin skin will darken and the flesh should be tender. This step can be done a day ahead.

2. Let the roasted pumpkin cool for 10-15 minutes, then scoop out the flesh and transfer to a food processor or blender. Puree until completely smooth. Measure out 1 cup of puree and set aside. Store any extra puree in the refrigerator for up to 5 days or freeze for later use.

💡 Tip: If the puree seems watery, place it in a fine-mesh strainer lined with cheesecloth over a bowl and let it drain for 15-20 minutes to remove excess moisture.

3. Reduce oven temperature to 325°F (160°C). Line a 12-cup muffin tin with paper or silicone liners.

💡 Tip: Paper liners make for easier removal and serving.

4. Make the crust: In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Mix until the mixture resembles wet sand and holds together when pressed.

💡 Tip: Use a fork to ensure even distribution of butter throughout the crumbs.

5. Divide the crust mixture evenly among the 12 muffin cups, using about 1 tablespoon per cup. Press down firmly with the bottom of a small glass or measuring cup to create a compact layer.

💡 Tip: A tamper or the back of a spoon also works well for pressing. The firmer the crust, the better it will hold together.

6. Bake the crusts for 5 minutes, then remove from oven and let cool while you prepare the filling.

💡 Tip: This brief baking helps set the crust and prevents it from becoming soggy.

7. Make the cheesecake filling: In a large bowl, beat the cream cheese with an electric mixer on medium speed for 2-3 minutes until smooth and fluffy with no lumps.

💡 Tip: Make sure the cream cheese is truly at room temperature for the smoothest texture.

8. Add the 2/3 cup sugar to the cream cheese and beat for another 1-2 minutes until well combined and creamy.

💡 Tip: Scrape down the sides of the bowl periodically to ensure even mixing.

9. Add the pumpkin puree, cinnamon, ginger, allspice, cloves, and salt. Beat on medium-low speed until fully incorporated and smooth.

💡 Tip: Don't overmix once you add the pumpkin to maintain a silky texture.

10. Add the sour cream and vanilla extract, mixing just until combined.

💡 Tip: Sour cream adds tanginess and helps create a creamy, stable filling.

11. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Avoid overbeating once eggs are added.

💡 Tip: Overbeating after adding eggs can incorporate too much air, leading to cracks during baking.

12. Divide the cheesecake filling evenly among the 12 muffin cups, filling each about 3/4 full over the pre-baked crusts.

💡 Tip: A small ladle or ice cream scoop works perfectly for portioning the filling evenly.

13. Bake at 325°F (160°C) for 20-25 minutes, until the edges are set but the centers still jiggle slightly when gently shaken.

💡 Tip: The cheesecakes will continue to set as they cool. Overbaking can cause cracking and a dry texture.

14. Remove from the oven and let cool in the pan on a wire rack for 30 minutes at room temperature.

💡 Tip: Gradual cooling helps prevent cracking from temperature shock.

15. Once cooled to room temperature, cover the muffin tin with plastic wrap and refrigerate for at least 4 hours or overnight until completely set and chilled.

💡 Tip: Overnight chilling produces the best flavor and texture as it allows the spices to meld.

16. To serve, remove the cheesecake cups from the muffin tin and peel away the liners if desired. Top each cup with a dollop of whipped cream and optionally garnish with a sprinkle of cinnamon, candied pecans, or a small piece of candied ginger.

💡 Tip: For cleanest presentation, gently twist and lift each cup out of the tin.