Jack-O-Lantern Mini Cheesecakes
Jack-o'-lantern-face gingersnaps top creamy mini pumpkin cheesecakes for a yummy flavor pairing (and a cute table display!).
Tip: Use Halloween-theme cupcake liners for the cheesecakes to add to the festivity.
Recipe Ingredients:
32 (2-inch) gingersnap cookies
4 (8-ounce) packages cream cheese, softened
1 2/3 cups granulated sugar
1 (15-ounce) can pumpkin puree
1/4 cup whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1/4 cup whipping cream
2 tablespoons caramel ice cream topping
Additional gingersnap cookies (optional)
Decorator icing (optional)
Cooking Directions:
- Preheat oven to 350°F (175°C). Line 32 muffin cups with paper bake cups. Place 1 gingersnap cookie in the bottom of each lined muffin cup; set aside.
- In a very large mixing bowl, beat cream cheese and sugar until light. Remove 3/4 cup of the mixture; cover and chill. Beat pumpkin, the 1/4 cup whipping cream, the cinnamon, and allspice into the remaining mixture until smooth. Add eggs; beat until just combined. Spoon about 1/4 cup of the mixture into each cup.
- Bake about 20 minutes or until centers appear set. Remove from muffin cups. Cool completely on a wire rack. Cover and chill for several hours or overnight.
- Before serving, let the 3/4 cup chilled cream cheese mixture stand at room temperature for about 30 minutes. Stir in the remaining 1/4 cup whipping cream. Spread over the tops of the cheesecakes. Drizzle a little caramel topping on each cheesecake.
- If desired, decorate additional gingersnap cookies with pumpkin faces using decorator icing.
Makes 32 mini cheesecakes.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Meredith Corporation. All Rights Reserved.