Pumpkin cheesecake cupcake--かぼちゃのチーズケーキのカップケーキ

 재료
파이크러스트-그램 크래커, 크림치즈, 버터
필링-호박퓨레, 설탕, 계란, 바닐라 엡스트랙, 사나몬파우더, 소금, 넛메그, 생강가루, 호박스파이스 가루

材料
パイ生地 - グラムクラッカー、クリームチーズ、バター
フィーリング - カボチャのピューレ、砂糖、卵、バニラエプストラック、サヌアモンパウダー、塩、ナッツメグ、生姜パウダー、カボチャスパイスの粉

Ingredients
Pie crust-gram crackers, cream cheese, butter,
Fillings- pumpkin puree, sugar, eggs, vanilla, track Epps, Sanaa driven powder, salt, nutmeg, ginger powder, pumpkin spices

 chopped the gramcrackers

 add the melted butter

 distribute the crust in the cupcake molds and rest them in a refridgerator~

 Let's make the filling. Put the room temp. cream cheese into a bowl.

 Btw, I bought a new mixer, because I broke the other one when I was making some bread the other day.. haha.. T_T

 cream the room temp. creamcheese ~

 add about 2/3 of sugar in to the creamcheese

 add about a cup of pumpkin puree

 about 2 Tbs of cinnamon

 Add 1tsp of salt, 1/2 tsp nutmag, 1/2 tsp ginger powder, 1/2 pumpkin spices

 Add 1Tbsp of vanilla abstract

 cracke two eggs and blend all of them~

 evenly distribute the batter~

 I added some wulnut in some cupcakes.

Baked in a preheated oven in in 250F for 40 min

 cooling colling

Let me see how the inside looks!

 

 

I shared with my friends and they loved it! One of my friend said, she doesn't like the pumpkin that much, but she could eat this more and more. I was very happy to hear that and can't wait to cook more holiday dishes until Thanksgiving~ :)