Pumpkin Cheesecake Cupcakes

Ingredients

• 1 (4.8 ounce) package graham crackers
• 2 tablespoons ground ginger
• 6 tablespoons unsalted butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 0.5 cup white sugar
• 0.5 cup packed brown sugar
• 1 (15 ounce) can pumpkin puree
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 2 teaspoons ground nutmeg
• 1 teaspoon ground cloves
• 0.25 teaspoon salt
• 3 large eggs
• 1 cup sour cream
• 3 tablespoons powdered sugar, or to taste
• 1 tablespoon vanilla extract
• ground cinnamon

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
2. Make crust: Crush together graham crackers and ginger in a resealable plastic bag until finely ground; pour into a medium bowl. Mix in melted butter with a fork or pastry blender until blended. Scoop 1 tablespoon crust into each prepared muffin cup. Use a spoon or shot glass to flatten the bottom and press mixture slightly up the sides of the liners.
3. Make filling: Beat cream cheese, white sugar, and brown sugar in a large bowl with an electric mixer until creamy. Add pumpkin purée and beat until well combined. Mix in cinnamon, ginger, nutmeg, cloves, and salt. Add eggs one at a time, mixing on low speed just until each egg is incorporated. Divide filling evenly among the prepared muffin cupss, filling each about 3/4 full.
4. Bake in the preheated oven until the edges are set and only the centers jiggle slightly when the pan is gently nudged, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack. Let cool completely, about 1 hour, then refrigerate until chilled and set, at least 2 hours or overnight. The centers may sink slightly as they cool.
5. Meanwhile, make the sour cream topping: Stir together sour cream, powdered sugar, and vanilla in a bowl until smooth. Cover and refrigerate until needed.
6. Spoon the sour cream topping on top of the chilled cupcakes. Sprinkle with cinnamon and serve chilled.