About this recipe: I combined a few recipes to make cupcakes that taste like pumpkin cheesecake. The family loved them! These cupcakes really should be made the day before, as well as the frosting. I stored mine in tupperware in the fridge so they set up nicely.
it you're looking for even quicker recipes try using gingerbread snap cookies (you can buy anywhere, the small round ones) for the crust. - 09 Apr 2016 (Review from Allrecipes US | Canada)
These were pretty good! The ginger is very strong, so if you are not a fan, you may want to cut back to 1 tbs. in the crust. The filling had a great flavor. I was uncertain of the sour cream frosting and making it as written had it to runny. I cut back the vanilla to 1 tsp. and it came together nicely! It really complimented the favor and added a burst of flavor. Great recipe! - 07 Oct 2016 (Review from Allrecipes US | Canada)
I made these for my office pot luck as a Christmas dessert using the small ginger snap cookies,less ginger and made them as mini muffins (48 of them). These bite size gems were a absolute hit with my co-workers! - 11 Feb 2017 (Review from Allrecipes US | Canada)