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Sweet Potato Pie Cheesecake Cupcakes


This delicious, quick and easy Sweet Potato Pie Cheesecake Cupcakes recipe will keep everyone wanting more.

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Rate this recipe 4.6/5 (13 Votes)


  • 8 ounces reduced-fat cream cheese (Neufchatel) at room temperature
  • 1/4 cup sweet potato (or squash) puree
  • 1 large egg
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup graham cracker crumbs
  • 1 tablespoon butter, melted


Servings 6
Preparation time 10mins
Cooking time 100mins


Step 1

Preheat the oven to 325°F. Line 6 cups in a muffin tin with paper liners.

Use a handheld mixer to beat together all ingredients except the graham cracker crumbs and butter in a medium bowl until smooth. Spoon into lined muffin cups, filling evenly about 3/4 full.

Stir together the graham cracker crumbs and butter. Spoon over batter.

Bake for 30 to 35 minutes or until firm. Let cool completely, at least 1 hour.

Serve chilled.

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