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.
This recipe is so good I usually double the recipe! Another pro? Just 5 ingredients!
Chicken Lo Mein (One Pan)
STUFFED DONUTS
17 Times People Were Overconfident in Their Answers But Couldn’t Have Been More Wrong
Why Do Oven Doors Shatter and How to Prevent It?
How to remove silver stains, Grandma’s remedy!
After tasting this, I’m never having potatoes any other way again!
When squeezing lemons, don’t make the mistake of throwing away the seeds: they are worth their weight in gold used this way
“A Night to Remember: How My Husband’s Cheap Salad Order Turned Our Anniversary Upside Down”