If your family is anything like mine, at Thanksgiving dinner is seated and served at the table, but dessert is more buffet style. For me, there's nothing worse than trying to cut a cake or pie for 30 people. My solution: cupcakes, in all shapes and forms. Cheesecake cupcakes, and these, pumpkin cheesecake cupcakes, are perfect for small bites and big parties.

These are really easy to make and this recipe makes a little over two dozen cupcakes and are super yummy! Perfect for Thanksgiving dinner parties or enjoying during the season.

Ingredients

Crust:

• 2 cups Graham Cracker Crumbs
• 1/2 tsp. ground cinnamon
• 1 stick melted butter

Filling:

• 3 8-oz packages cream cheese
• 1 15-oz can pumpkin
• 3 eggs and 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cup sugar
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 2 Tbs. flour
• 1 tsp. vanilla

Directions

Preheat oven to 350.

Line cupcake pan with cupcake liners.

For crust:

Combine all dry ingredients and add melted butter. Combine until all dry ingredients are coated in butter. Press into the bottom of cupcake liners.

For filling:

1. Beat cream cheese until smooth.
2. Add pumpkin, eggs, egg yolk, sour cream, sugar, cinnamon, nutmeg and cloves and beat until combined.
3. Then add the flour and vanilla.
4. Beat until smooth.
5. Pour filling into cupcake liners , about 3/4 the way full.
6. Bake for 30-35 minutes. Remove from the oven and cool for 15 minutes, then refrigerate for 4 hours.
7. Serve with whipped cream.