Pumpkin Cheesecake Cupcakes with Spiced Rum Caramel Sauce

26 Oct

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So apparently, just about very day is a national some type of yummy food day.  Fitting for the season, October 21 is National Pumpkin Cheesecake Day. Now, I’m not a huge fan of cheesecake.  I know it’s a delicious, decadent, indulgent treat, but I’m more of a cookie, cake and brownie girl. But the thought of a pumpkin cheesecake cupcake got the creative wheels turning.

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First, the crust – no ordinary graham cracker crust for these special cheesecakes, I had to go with something a little more seasonal, something more evocative of fall, something with a little kick of spice to go along with the pumpkin. I don’t know what they call them where you live, but around here, we’ve got our Sweetzels Spiced Wafers, and they’ve got quite a cult following.  I don’t know which I look forward to more – the first fall pumpkin ales or the first spotting of that bright orange Sweetzels box.  OK, that’s just silly, of course it’s the pumpkin ales, but the Sweetzels are a close second.

Next, the cheesecake filling. Easy enough, using a basic cheesecake recipe with a helping of  pumpkin puree and pumpkin pie spice stirred in for that touch of autumn.

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And finally, the bit that makes these little cheesecakes bui cupcake-worthy. Spiced rum caramel sauce. No goopy canned cherry topping for these cheesecakes. We’ve got some Captain Morgan and he’s bringing the heavy guns. Mix a nice dose of that spiced rum in with a little brown sugar, a little cream and you are good to go. Seriously, is there anything the Captain can’t do?

So happy National Pumpkin Cheesecake Day – the bui cupcakes way!

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Pumpkin Cheesecake Cupcakes

Adapted from a recipe by Bakedbree

For the Sweetzels Crust

20 Sweetzels (or other gingersnap-type cookies)

3 tablespoons butter – melted

Pre-heat oven to 350 degrees. Line 12 cup muffin tin with paper liners.

Put the Sweetzels in food processor and pulse on and off until crumbs. Add melted butter and mix in processor until combined. Add 1 heaping tablespoon of crumb mixture to each liner. Tamp down with the bottom of small glass. Bake for 8 minutes.

For the Cheesecake Mixture

8 ounces cream cheese, room temperature

1/2 brown sugar

1/2 cup canned pumpkin puree  (not pie filling)

Cream the above at medium speed until light and fluffy.

Add:

1 tablespoon sour cream

1/4 teaspoon salt

1 egg

1 teaspoon pumpkin pie spice

1 teaspoon vanilla

Mix until combined. Pour on top of pre-baked crumb crusts.

Bake at 350 degrees for 25 minutes or until set. Cool to room temperature, then finish cooling in the fridge

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Spiced Rum Caramel Sauce

Adapted from Epicurious

This recipe makes a little more caramel sauce than you probably need for these little cheesecakes. But hold on to the leftovers. Coming up next? Caramel Appletini Cupcakes!

1 cup brown sugar

1/2 cup whipping cream

1/3 cup butter

1/4 cup light corn syrup

1/2 teaspoon salt

1/4 cup Captain Morgan spiced rum

Combine first 5 ingredients in a medium sauce pan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Reduce heat to medium and continue to boil 1 minute without stirring. Remove from heat. Stir in Captain Morgan spiced rum. Cool completely, stirring every few minutes.

Top cooled cheesecakes with the caramel sauce. Keep in the fridge until ready to serve. Add a spritz of whipped cream, if desired.

Enjoy!

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2 Responses to “Pumpkin Cheesecake Cupcakes with Spiced Rum Caramel Sauce”

  1. Kelly September 11, 2014 at 8:53 pm #

    Are these mini or regular size cupcakes?

    • Linda September 11, 2014 at 8:55 pm #

      They’re regular size – thanks for checking them out!

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