Cheesecake-Filled Pumpkin Cupcakes

I found this recipe at the Rachael Ray website and thought it looked intriguing. For the original recipe, click here. I ended up doubling the batter and using a small amount of cream cheese for the middle of each cupcake to make 3 dozen cupcakes. Also, I never have any luck with cooking egg whites so I ended up using a large can of cream cheese frosting rather than the recipe here.
Cheesecake-Filled Pumpkin Cupcakes
12 Servings Prep 45 min Bake 25 min

Ingredients:
One 8-ounce package cream cheese, at room temperature
1/2 cup confectioners' sugar
2 large eggs, plus 5 large egg whites
2 teaspoons pure vanilla extract
1 1/2 cups flour
2 teaspoons pumpkin pie spice (I used 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon all spice, 1/4 teaspoon cloves, and 1/4 teaspoon nutmeg)
1 1/2 teaspoons baking powder
3/4 teaspoons salt
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 cup light brown sugar (I omitted these next few ingredients and used cream cheese frosting instead)
Simmering water
3 sticks (12 ounces) unsalted butter, cut into tablespoon-size pieces and chilled

Directions:
Place a rack in the lower third of the oven and preheat to 350°. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.

Frosting
Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160° on an instant-read thermometer.
Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla. Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes. (No pastry bag? Fill a resealable plastic bag with the frosting, snip off a corner and pipe away!)

Pumpkin Cheesecake-2nd Place Winner

Today at work we had a contest with something containing pumpkin. There were a lot of recipes out there to choose from but I decided to go with a classic pumpkin cheesecake. I was very fortunate and won 2nd place which was amazing since there were so many great choices in the contest.
This was actually a fairly easy recipe to make but if I made it again, I would add some more spice to it & extra sugar to the whipped cream. I did like the ginger snap crust that helped add to the flavor. For the original recipe, click here.

Olive Garden Pumpkin Cheesecake

CRUST

1 -1/2 cups gingersnap cookie crumbs

3/4 cup finely chopped pecans or walnuts -optional

6 tablespoons unsalted butter, melted

FILLING

3-8 ounce pkgs cream cheese, at room temperature

1 cup sugar

1 teaspoon cinnamon (I recommend doubling all spices & adding a teaspoon of vanilla)

3/4 teaspoon ginger

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg, freshly grated if possible

1-1/4 cup pumpkin puree

5 large eggs

1/2 cup heavy cream

CARAMEL SAUCE

1/2 cup butter

1/2 cup brown sugar

1/4 cup milk

1/2 teaspoon vanilla extract

dash of salt

SWEETENED WHIPPED CREAM

1 cup heavy cream

1/2 teaspoon granulated sugar (I would increase to 1 teaspoon)

1/2 teaspoon vanilla extract (I recommend also increasing this to 1 teaspoon)

Garnish:1/4 cup gingersnap snap cookies, coarsely crushed for larger crumbs than used in crust.

Crust: Lightly butter a 10x2 inch round cake pan. Combine gingersnap crumbs, nut, and butter in a bowl, and mix well. Press mixture firmly into prepared pan, and refrigerate for at least 30 minutes. Preheat oven to 350 degrees.

Filling: In a bowl, beat cream cheese until smooth. Add sugars and spices, beat until light in texture. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping sides of bowl after each addition. Stir in cream. . Pour batter into crust, and put cake pan in a roasting pan. (I used a spring form pan & double wrapped it in foil.) Add hot water to roasting pan halfway up sides of cake pan. Bake in center of oven until cheesecake is firm to touch and slightly puffed, about 50 minutes. (Mine took about 1 1/2 hours to finish baking.) Let cheesecake cool on a wire rack for about 45 minutes. Cover, and refrigerate for at least 4 hours. When cheesecake is completely chilled, lower pan into a hotwater bath for 2-3 min to loosen the crust. Invert a large, flat plate on top of cheesecake; invert pan, and remove. Put a second plate on bottom of cheesecake, and turn it right side up. I used a hair dryer to warm the sides of the spring form pan.

Caramel Sauce: Put all ingredients except vanilla in small saucepan with heavy bottom. Bring to boil over medium heat. Boil 4 minutes. Remove from heat, let cool approximately 5 minutes then stir in vanilla extract.

Sweetened Whipped Cream: Whip cream an high with an electric mixer. When cream begins to thicken and form soft peaks add sugar and vanilla. Mix until cream has firm peaks. Fill decorating bag fitter with #22 star tip with whipped cream and pipe rosettes onto cheesecake. If you don't have a decorating bag, just use a ziplock bag & snip off a corner.

Garnish: Pipe sweetened whipped cream on top of cheesecake. Sprinkle top with reserved crumbs. Drizzle with caramel sauce. Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the freezer.

Freezing Cheesecakes: To freeze cheesecakes remove from baking pan when chilled. Do not add any toppings or garnishings before freezing. You will just be freezing the cheesecake. Transfer to a cardboard cake circle or small round flatpan or freezer safe plate. Place in freeze until the cheesecake has frozen firm. Remove from freezer and wrap in a double layer of plastic wrap, followed by a layer of heavy-duty foil. Be sure to seal completely. For the best quality do not freeze longer than 4-6 weeks. Lable and date your wrapped cheesecake. To thaw, place the wrapped cheesecake in the refrigerator overnight. When ready to serve add toppings, whipped cream and or any garnishes.