2 (8 ounce) packages of Cream Cheese, room temperature
1/2 cup Coconut Sugar (alternatively Dark Brown Sugar)
2 eggs, room temperature
3/4's cup canned Pumpkin
1 teaspoon Pumpkin Pie Spice
Preheat oven to 325 degrees.
Line muffin tin with foil muffin liners.
Spray papers inside with oil.
- Keeping mixer on LOW speed, whip up the cream cheese, sugar and spice until there are no lumps.
- Add Eggs one at a time and mix until JUST incorporated. Do not over mix and keep mixer on low ~ this will help with the middle sinking.
- Place 3 to 4 Tablespoons of Batter inside each cup. This cheesecake only puffs slightly so you can fill them to just about the top. Recipe should make about 16 regular sized cupcakes.
- Place muffin tin inside a sheet cake pan and fill half way up with water.
- Place both pans inside oven and set timer for 35-40 minutes. (it takes a bit longer to cook these due to the added pumpkin puree. I could have added another egg to fix this but I don't like eggy cheesecake)
- When timer is up, insert knife into the middle of one of your cupcakes. A knife that comes out clean means it is time to turn oven off and leave door slightly ajar for 1 hour. This step should prevent sinking. You MUST do this or your cupcakes will form upside down domes.
- Remove cooled muffins from oven and chill.
- Top with your favorite topping. We enjoy ours with pumpkin spiced whipped cream.
- This recipe makes about a 16 cupcakes or 2 dozen mini cupcakes.
- If making this recipe into mini cupcakes, I suggest cutting cooking time down to 20 minutes.
- If using Splenda, I would suggesting using less first and taste to see if it is sweet to your liking. I personally find that Splenda is sweeter in baking than sugar.
- Did your cheese cake crack even with a water bath? Probably cooked too long.
- Did your cheese cake sink and look like an upside down dome? Probably cooled too fast.
I will posting this recipe to: