Pecan Pumpkin Cheesecake Muffins

Pecan Pumpkin Cheesecake Muffins

3 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon nutmeg

4 teaspoons pumpkin pie spice (a mixture of cinnamon, ginger, cloves, allspice and nutmeg)

¼ teaspoon cardamom

1 teaspoon salt

1 teaspoon baking soda

4 eggs

2 cups sugar

2 cups mashed pumpkin

1 ¼ cups vegetable oil

8 ounce package cream cheese

1 egg

3 tablespoons sugar

Chopped roasted pecans (2 tablespoons butter, 1 teaspoon cayenne pepper, 1 teaspoon coarse sea salt, 1 teaspoon cinnamon, 3 tablespoons brown sugar) roasted for 30 minutes at 300º  - turning half-way through cooking.

Beat cream cheese with one egg and 3 tablespoons of sugar until well blended.  Place on waxed paper and roll into log.  Place in freezer.

In large bowl combine flour, cinnamon, nutmeg, pumpkin pie spice, cardamom, salt and baking soda.  Mix and create a well in the center of the mixture.

In a medium bowl beat four eggs, add sugar, oil and pumpkin.  Add to dry ingredients and blend well.  Spoon into greased muffin tin, filling about three quarter’s full.  Slice the cream cheese into ½ inch disks and press into the center of each muffin.  Sprinkle with finely chopped pecans.  Baked in preheated oven 20-25 minutes (22 worked perfect for me) until toothpick inserted into muffin comes out clean.  Do not insert into cream cheese.  Remove from oven and let stand in tins for 5 minutes then carefully remove and cool on wire racks.  Store in refrigerator.

©Crackerberries 2016

Sweet Potato Cheesecake

Sweet Potato Cheesecake

It is week #4 of my sweet potato challenge.  Last week we had cheesecake bars and they were so yummy I thought, why not try sweet potato cheesecake...even more delectable.  If you have a sweet potato recipe you want to share or any comments, please email me. 

1½ cup graham cracker crumbs 

6 Tbsp butter or margarine

2 Tbsp sugar

16 oz cream cheese softened

¾ cup sugar

2 cups cooked mashed sweet potatoes

¼ tsp salt

1¼ tsp cinnamon

½ tsp ginger

½ tsp nutmeg

3 eggs

Preheat oven to 350º

Graham cracker crumbs, 2 Tbsp sugar and melted margarine and mix well.  Press into 9 inch spring form pan and bake in 350º oven for 8 minutes.

In large bowl beat cream cheese and sugar until well combined.  Add sweet potato and spices and mix well.  Add eggs one at a time mixing well after each addition.  Mix until smooth.

Pour into prepared crust and bake at 350º for 50-55 minutes until center is set.  Turn oven off and crack oven door, let cool in oven for one hour.  Using butter knife, loosen sides before opening spring. 

© Crackerberries 2011

Pumpkin Cheesecake

Being the week of Halloween I thought this would be a good time for some festive spook-tacular recipes. Tall Cool One likes cherry filling on his cheesecake. Believe me, when he put it on pumpkin cheesecake I thought that just sounded gross, but it actually tasted okay. I prefer a scoop of whipped cream or vanilla ice cream with mine, but you go ahead and have it however you like it.



1½ cup graham cracker crumbs
6 Tbsp butter or margarine
2 Tbsp sugar

16 oz cream cheese softened
¾ cup sugar
16 oz pumpkin
¼ tsp salt
1¼ tsp cinnamon
½ tsp ginger
½ tsp nutmeg
3 eggs



Preheat oven to 350º

Combine graham cracker crumbs, 2 Tbsp sugar and melted margarine and mix well. Press into 9 inch spring form pan and bake in 350º oven for 8 minutes.

In large bowl beat cream cheese and sugar until well combined. Add pumpkin and spices and mix well. Add eggs one at a time mixing well after each addition. Mix until smooth.

Pour into prepared crust and bake at 350º for 50-55 minutes until center is set. Turn oven off and crack oven door, let cool in oven for one hour. Using butter knife, loosen sides before opening spring. Garnish with caramel apple flavored candy corn.


© Crackerberries 2009