I remember growing up with a ‘play kitchen’ and how excited I was when I progressed to my very own Easy -Bake Oven.   Not only did I get to whip up my own little tiny cakes, but I could actually eat them!  And I’m pretty sure Mom and Dad assured me they were the best they’d ever had!

And a girl’s baking obsession began………….

I was recently asked if I would like to review Babycakes Cupcake Maker.  A grown-up version of the Easy Bake Oven! and the best part………..I didn’t have to cook with a light bulb!

This “two-bite” cupcake maker not only cooks from the top and bottom, allowing you to make foolproof cupcakes and savory treats in no time, but there’s no need for greasing and scrubbing pans or turning on the oven! 

If you already have the Babycakes Cupcake Maker on your holiday wishlist, then I think you’re going to want to add the 175 Best Babycakes Cupcake Maker Recipe book to your list!  Select Brands brought in Roxanne Wyss and Kathy Moore, small-appliance chefs who develop recipes for the Rival Crock-Pot.  The two became obsessed, and started adapting recipes for this new small appliance! 

Not only can you find recipes for bite-size cupcakes, cheesecakes, and mini pies, but savory muffins and biscuits as well as appetizers with bases of bread, pie dough, phyllo dough, and wonton wrappers.  The book even has After School Snack and Gluten-Free chapters as well!

As it turned out, I had as much fun using this little appliance, at {ahem} 40-something, as I did my Easy-Bake Oven at eight years old.

A quick glance thru 175 recipes, and I knew the Pumpkin Cheesecake with Caramel Pecan Topping had my name on it!

Take a look at how easy it is……..

I lined it with mini cupcake papers, but for many recipes you don’t even need liners at all.

 Filled each well with  gingersnap crust, and used the pie crust tool (included) to tap crust into the liner

 Poured 1-1/2 tablespoons of cheesecake filling on top, closed the Babycakes maker, and baked for about 9 minutes

 Refrigerate for three hours.

 I then topped them with the caramel pecan topping and a dollop of whipped cream and sprinkled with a little pumpkin pie spice!


Pumpkin Cheesecake with Caramel Pecan Topping (recipe below)

This would make a great holiday gift idea! You can find them both online at the Babycakes store and on Amazon , as well as, Kohl’s stores, Bed Bath and Beyond, and other retailers, including many book stores. 


I slightly adapted the recipe in the Babycakes recipe book.


Pumpkin Cheesecake with Caramel Pecan Topping: Babycakes Style

Pumpkin Cheesecake with Caramel Pecan Topping: Babycakes Style

Yield: 16
Cook Time: 9 minutes

Summary: Pumpkin, spices and pecans make a winning combination in a gingersnap crust.



  • 1/2 cup gingersnap crumbs (or graham wafers) 125 mL
  • 1 tbsp granulated sugar 15 mL
  • 1/4 tsp cinnamon 1 mL
  • 2 tbsp butter, melted 30 mL


  • 8 oz cream cheese, softened 250 g
  • 1/4 cup granulated sugar 60 mL
  • 2 tbsp packed brown sugar 30 mL
  • 1 egg, at room temperature
  • 1 1/3 cup canned pumpkin purée 75 mL (not pie filling)
  • 1 tbsp all-purpose flour 15 mL
  • 14 tsp ground pumpkin pie spice 1 mL
  • 1 tbsp heavy or whipping (35%) cream 15 mL


  • 1 tbsp butter 15 mL
  • 1/4 cup packed brown sugar 60 mL
  • 2 tbsp heavy or whipping (35%) cream 30 mL
  • 1/2 cup chopped pecans, toasted (see tip, 75 mL at left)
  • 1/2 tsp vanilla extract 2 mL


  1. Crusts: In a small bowl, combine ginger snap crumbs, sugar and cinnamon. Stir in butter.
  2. Place a paper liner in each well. Spoon about 1-1?2 tsp (7 mL) crumb mixture into the bottom of each liner. Use the pie forming tool to tap crust into liner.
  3. Filling: In a medium bowl, using an electric mixer on medium speed, beat cream cheese for 1 minute or until fluffy. Beat in granulated sugar and brown sugar until smooth. Reduce mixer speed to low and beat in egg and pumpkin until just combined. Beat in flour, pumpkin pie spice and cream just until smooth (do not overbeat). in sugar until stiff peaks form.
  4. Spoon about 1-1/2 tbsp (22 mL) filling over crust in each liner. Bake for 7 to 9 minutes or until filling is puffed at the edges and softly set at the center. Using a small offset spatula, carefully transfer cheesecakes to a wire rack to cool. Repeat with the remaining crusts and filling. Refrigerate for at least 3 hours, until chilled and set.
  5. Topping: Place butter in small microwave-safe glass bowl. Microwave on High for 30 to 40 seconds or until melted. Stir in brown sugar and microwave on High for 30 seconds. Stir well. Microwave in 10-second intervals, stirring after each, until sugar is dissolved and mixture is bubbling. Stir in cream until well blended. Microwave on High in 10-second intervals until mixture is bubbling. Stir until smooth. Stir in pecans and vanilla. Let cool for 3 minutes, then spoon topping over each cheesecake. Top with whipped cream, garnish with pumpkin pie spice. Serve immediately, or refrigerate for up to 5 days.


Toasting Pecans intensifies their flavor.

Do not let cheesecakes stand at room temperature for more than 2 hours. Store in refrigerator.

Use a small offset spatula to lift the cheesecakes from the wells. Be careful not to scrape the coating on the cupcake maker.

Did you make this recipe?

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Disclaimer:  I was given a Babycakes Cupcake Maker and recipe book for this post.  All views, opinions, and love of sweets are all my own.