Everyone loves cheesecake, so turn this favorite dessert into a spooky one! These Mini Cheesecake Pumpkins are a Halloween treat that will have your party guests lighting up with excitement!
Cheesecake just makes me happy and these little jack-o-lanterns with their chocolate chip smiles look happy to be cheesecakes too. Yesterday I had a marathon baking session, and throughout the day, these sweet little pumpkin cheesecakes just kept finding their way into my mouth. I couldn’t resist their smooth, creamy, custard like texture.
I did manage to keep enough of these pumpkin cheesecakes to snap some pictures and to create a second project, which I’m so excited to share with you tomorrow. Oh, I want to give you a hint, but I don’t want to spoil the surprise. So, let’s just get onto this recipe, so I can go write the next post. See you back here tomorrow.
Mini Cheesecake Pumpkins (makes 40)
butter, to coat the inside of your pumpkin molds
16 ounces cream cheese, softened (do not use low fat or no fat cream cheese)
2/3 cup sugar
1/3 cup heavy whipping cream
2 large eggs
1 teaspoon pure vanilla extract
orange and green food coloring – you can use natural food coloring, if you prefer
food processor, optional
2 Wilton Mini Pumpkin Molds with 24 cavities in each
2 baking sheets
food use only paint brush
Preheat oven to 325 degrees. Butter the cavities in your pumpkin molds.
Combine cream cheese, sugar, heavy whipping cream, eggs, and vanilla in the bowl of a food processor, pulse until smooth. Alternatively, mix cream cheese and sugar together until well blended. Add whipping cream, eggs and vanilla and mix until smooth.Remove about 2 tablespoons of filling and color it green. Color the remaining filling using orange food coloring.
Paint the green filling into the stems of 40 cavities. The filling is pretty thick and should stay in place nicely, but just to be safe, pop these filled molds into the freezer for 5 minutes before filling with the orange cheesecake.
Set silicone pumpkin mold on a baking sheet. Fill the pumpkins with orange cheesecake filling. Leave a small amount of room in each mold for the filling to expand while baking (about a 16th of an inch.)
Bake 12-14 mins until the tops look set but the cheesecake pumpkins are still jiggly. Allow to cool for 30 minutes at room temperature, then place in the freezer for at least 1 hour. You can, at this point, wrap the mold well and store them in the freezer for up to several weeks.
Remove the molds from the freezer, turn the mold upside down and press the pumpkin cheesecakes out. I set mine on a non-stick baking mat just to be sure they wouldn’t stick later once they thawed. It will be easiest to move these now to a serving platter or dessert plates.
Store the mini cheesecake pumpkins in the refrigerator for up to 5 days or keep frozen for a few weeks. Thaw frozen cheesecakes in the refrigerator for several hours.
Before serving, decorate with mini chocolate chips, if desired. Simply press the chocolate chips into the cheesecakes creating jack-o-lantern faces.
Items used to create this project that are available on Amazon.com (commission earned for sales)
Other Cheesecake Recipes from Hungry Happenings