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    Home » Recipes » Halloween

    Cheesecake Leaves and Pumpkins

    Modified: Nov 4, '23 · Published: Nov 12, '12 · By: Beth Klosterboer · Commission earned on paid or sponsored links.

    Jump to Recipe

    This fall create beautiful Cheesecake Leaves and Pumpkins to celebrate the season. Each individually sized dessert is colorfully decorated using brilliant autumn colors.

    Thanksgiving cheesecakes leaves and pumpkin.

    How much do you love the colors of fall leaves? Fall is my favorite time of year. I love the vibrant hues on the trees at this time of year. 

    The red, yellow, and orange leaves have once again inspired me to create a fun food craft. I've enjoyed making Cheese Bread Leaves, Fall Leaf Cakes, and even Veggie Pizza Leaves. 

    This year, I was inspired to create these pretty cheesecake leaves and pumpkins to serve at our Thanksgiving dinner. 

    red, yellow, and orange cheesecake leaves.

    I've made decorated cheesecakes using colored cheesecake batter before and knew I could swirl colors together to make pretty fall leaves. The process is pretty easy and the results are impressive. 

    Your family will be amazed when you serve these for dessert. 

    Ingredients

    • cream cheese - Use full-fat cream cheese for the best flavor and texture. Be sure to set it out on the counter several hours before you plan to make your cheesecakes. You want it to be very soft so it beats up into a creamy filling without lumps. 
    • sugar - Granulated sugar will add sweetness to your cheesecakes. 
    • heavy whipping cream - I typically use sour cream to make my favorite cheesecake but this filling needs to be a bit thinner so cream works best.
    •  eggs - Set your eggs on the counter with the cream cheese. It's best to use room-temperature eggs. Cold eggs will cause the cream cheese to firm up and form lumps. 
    • vanilla - I like to use pure vanilla extract. 
    • food coloring - You'll want red, yellow, and orange. You could also use green or brown too. 
    silicone leaf and pumpkin mold

    Supplies

    food processor or a mixing spoon
    baking sheets
    2 or 3 Wilton leaf and pumpkin silicone molds (you'll get 8 cheesecakes, so if you want all leaves you'll need 3 molds, otherwise you can make a few pumpkins)

    UPDATE: This Wilton Mold has been discontinued, but you can get a similar mold on Amazon.com. I earn a small commission when you make a purchase using the links below at no extra cost to you. 

     1 Piece Pumpkin Leaf Silico...Shop on Amazon FasterS Autumn Fall Decorat...Shop on Amazon X-Haibei Autumn Fall Decora...Shop on Amazon India Tree, Natural Decorat...Shop on AmazonWatkins Assorted Food Color...Shop on Amazon

    Instructions

    Preheat oven to 325 degrees Fahrenheit.

    greasing a silicone leaf and pumpkin mold.
    • Butter your leaf molds. For stability, I always set my silicone molds on a baking sheet before filling them.

    Make cheesecake filling:

    • Beat the cream cheese on low speed until smooth.
    • Add sugar and beat until creamy.
    • Add whipping cream, eggs, and vanilla, and mix just until combined.
    • DO NOT overmix the ingredients. You don't want a lot of air bubbles in this cheesecake batter.
    cheesecake filling colored red, orange, and yellow.
    • Divide the cheesecake mixture into three or more bowls, depending on how many colors you'd like in your leaves.
    • Color each small amount with food coloring.
    • To create orange, make yellow then add a bit of red coloring.
    • To deepen the red color, you can add one small drop of green food coloring.
    • In a bowl, pour in about a ¼ cup of two of your cheesecake colors side by side, leaving room for the third color. Add the third color.

    NOTE: You do not want to swirl your colors in the bowl nor do you want to fill one big bowl with all of the colored fillings. They will get swirled as you pour them into the leaf mold. If you were to swirl them while they were in the bowl, by the time you made a few leaves, the color would look muddy.

    swirling red, yellow, and orange cheesecake filing together.
    • Use a spoon to scoop out some of your cheesecake colors from the center of the bowl.

    See how each of the colors is still pretty separate?

    Note: I made this cheesecake filling using sour cream and it was very thick. I've adjusted the recipe to use heavy whipping cream which is thinner. I've used this recipe to make Tie-Dye Cheesecake Easter Eggs too. It tastes great! 

    pouring swirled orange, red, and yellow cheesecake filling into a leaf-shaped silicone mold.
    • As you spoon the filling into the silicone leaf molds, the colors will swirl.
    red, yellow, and orange swirled cheesecake filling in a leaf mold.
    • Tap the mold several times to remove excess air bubbles after each scoop of cheesecake filling you add.
    leaf-shaped silicone mold filled with swirled red, yellow, and orange cheesecake filling.
    • Fill the mold so that it isn't completely full, so there is room for the cheesecake leaves to expand while baking. I filled this one too full and ended up scooping some out.
    • You can see that I don't have a lot of cheesecake filling left in the bowl and that is good, as it gets swirled as the spoon goes in and out of the bowl and will start to blend all together.
    • Top it off with your three cheesecake colors and repeat the process.
    making a cheesecake pumpkin using orange and brown cheesecake filling.

    If you have two molds and want to make some pumpkins with excess cheesecake filling, mix what you have remaining. You should get an orange color. Adjust the color using food coloring if desired.

    Remove a teaspoonful and put in another bowl. Add a small drop of red and a small drop of green. Mix to get brown. Use a spoon to paint the brown cheesecake filling into the stem area of the pumpkin cavity. Pour the orange cheesecake filling into the pumpkin cavity.

    You should have enough cheesecake filling to make 6 leaves and two pumpkins, or any combination, you choose.

    baked cheesecake leaves.
    • Bake your cheesecakes for 20-24 minutes until the top forms a smooth film and the center is still giggly but not wet.
    • Allow your cheesecakes to cool for an hour then freeze for at least 3 hours.
    unmolding cheesecake leaves.
    • Carefully turn the silicone mold upside down and set it over a baking sheet lined with parchment paper or a cutting board and gently tug at the mold pulling it away from the cheesecake, allowing the cheesecake leaf to fall out of the mold.
    • You will want the cheesecakes cold in order to move them onto dessert plates, so do it now, or refrigerate the tray of cheesecakes and plate them later.
    fall leaf cheesecakes

    NOTE: I made these leaf and pumpkin-shaped cheesecakes twice while developing this project.

    The picture above was my first batch of cheesecake leaves and pumpkins. I wasn't happy with all of the air bubbles and the texture of the cheesecakes, but I had taken all of my step-by-step pictures during this process, so I wanted you to see the first batch.

    mini cheesecakes fall leaves.

    When I made the second batch, I added whipping cream to the recipe, which made the cheesecake filling thinner.

    I also intensified the colors a bit, shortened the baking time, and really tapped my molds to remove all the air bubbles.

    single red, yellow, and orange fall leaf-shaped cheesecake on a small white plate.

    Storage

    They are ready to serve but can be kept in the refrigerator for several days.

    Place them in an airtight container.

    To keep moisture from forming on your cheesecakes you can use this trick - place a piece of paper towel over the opening of your container and set the lid on top.

    Seal the container leaving a paper towel showing all around the outside edge. Don't lay the paper towel directly on the cheesecakes.

    mini cheesecake pumpkin served on a small square white plate.

    Allow cheesecakes to sit at room temperature for about 30 minutes before serving.

    Related Recipes

    If you enjoy making these cheesecake leaves, you might also like to make these other leaf-shaped recipes. Be sure to check out all of my Thanksgiving recipes too.

    Cheese Bread Leaves and Pumpkins.

    Cheesy Dinner Roll Leaves

    veggie pizza leaf

    Veggie Pizza Leaves

    Add a basket of beautifully colorful Cheesy Crescent Roll Leaves to your Thanksgiving dinner table. These pretty fall leaves are simple to make but will surely wow your party guests.

    Cheesy Crescent Roll Leaves

    Thanksgiving cakes pretty pound cake fall leaves.

    Fall Leaf Cakes

    Printable Recipe

    Thanksgiving cheesecakes leaves and pumpkin.
    Print
    Cheesecake Leaves and Pumpkins
    Prep Time
    30 mins
    Cook Time
    20 mins
    Total Time
    50 mins
     
    Beautiful cheesecake leaves swirled in red, orange, and yellow colors.
    Course: Dessert
    Cuisine: American
    Keyword: fall cheesecake, leaf cheesecake
    Servings: 8
    Calories: 297 kcal
    Author: Beth Klosterboer
    Ingredients
    • butter to coat the inside of your leaf mold
    • 16 ounces cream cheese softened
    • ⅔ cup sugar
    • ⅓ cup heavy whipping cream
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • red yellow, green food coloring (orange, optional) - you can use natural food coloring, if you prefer
    Instructions
    1. Preheat oven to 325 degrees Fahrenheit.
    2. Butter leaf molds.
    3. Combine cream cheese, sugar, heavy whipping cream, eggs, and vanilla in the bowl of a food processor, pulse until smooth.
    4. Divide cheesecake mixture into three or more bowls.
    5. Color one bowl orange, red, and yellow.
    6. Fill each leaf mold with a swirl of orange, red, and yellow filling.
    7. Tap the mold several times to remove excess air bubbles after each scoop of cheesecake filling you add.
    8. Bake your cheesecakes for 20-24 minutes until the top forms a smooth film and the center is still giggly but not wet.
    9. Allow your cheesecakes to cool for an hour then freeze for at least 3 hours.
    10. Un-mold cheesecakes directly onto a serving dish.
    11. Allow to defrost in the refrigerator for a few hours before serving.
    Recipe Notes

    Store your cheesecake pumpkins and leaves in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. 

    SaveSave

    • Author
    • Recent Posts
    Beth Klosterboer
    Beth Klosterboer
    Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth Klosterboer
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    Comments

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    1. Art By ASM says

      November 18, 2012 at 9:10 am

      These look great! Please come by and post on our blog party! Thank you! Please help spread the word!

      http://artbyasm.blogspot.com/search/label/Blog%20Party

      Warmest Regards,
      Annamaria

      Reply
    2. Gina@Cateror says

      November 17, 2012 at 5:11 pm

      What a *fantastic* idea! With different molds and colors there's unlimited potential. A perfect treat for any event, thank you for the awesome ideas!

      Reply
    3. 4 You With Love says

      November 16, 2012 at 5:02 pm

      These are amazing. I pinned and tweeted this so I can find it again later...also too good not to share!

      Reply
    4. Emily says

      November 15, 2012 at 12:03 pm

      cheesecake???? Yum, and yes, please! I came over from ginger snap crafts to invite you to join my month long Thanksgiving link party. It will be open for one more week, with fabulous features on Thanksgiving day! I would love for you to join us!
      http://www.nap-timecreations.com/2012/11/some-fall-baking-tasteful-tuesday-party.html

      Reply
    5. Dorothy @ Crazy for Crust says

      November 15, 2012 at 3:21 am

      Those are so cute! I love the leaf time of year - but my husband hates it for all the raking, lol!

      Reply
      • Beth Jackson Klosterboer says

        November 15, 2012 at 9:13 pm

        Our last house had lots of trees and we spent days raking, so I can sympathize with your hubby. We only have one small tree now, so I can totally enjoy the leaves of fall with no work at all!

        Reply
    6. Walking on Sunshine says

      November 15, 2012 at 2:39 am

      These look amazing!!! I love how the colors mix together so beautifully. Would love for you to link up with our Foodie Friends Friday linky party tomorrow night! I'm your latest follower!

      Reply
    7. HungryLittleGirl says

      November 14, 2012 at 10:16 pm

      This is one of the most beautiful ideas I've seen in a while!
      I would love to have you share this, or any other recipe of your at Wednesday Extravaganza - my Foodie Link Party with the chance to get a lifetime feature on my Wall of Fame. Here is the link:
      http://www.hungrylittlegirl.com/1/post/2012/11/wednesday-extravaganza-4.html

      Can't wait to see you there!

      Reply
    8. Winnie says

      November 14, 2012 at 10:11 pm

      These are simply amazing!!
      They look super difficult to make but actually it's quite easy
      Fabulous !

      Reply
    9. Emma Green says

      November 14, 2012 at 9:06 pm

      I love this idea so much! I think I will make them next week when my family is in town for thanksgiving. My question is about adding a crust.. Do you think that you could add some sort of crumbled graham cracker crust to the tops of the molds after they are filled (so that when you flip them out, the crust is on the bottom?) I just can't decide if things would cook evenly if that happened. I may try doing it though when I make mine and I will let you know how it goes!

      Reply
      • Beth Jackson Klosterboer says

        November 14, 2012 at 11:42 pm

        Hi Emma,

        I thought about adding a crust, but worried that the crumbs would just sink into the cheesecake. I even toyed with the idea of baking cookies that would be cut into the leaf shape and setting them on the top in order to form a crust. In the end, I just opted for no crust at all, but I do love a crust on my cheesecake. I would love to hear if adding a crust works for you, so please let me know!

        Reply
    10. CuteEverything.com says

      November 14, 2012 at 2:06 am

      Wow, these are gorgeous! They look like something I could actually make, too. I love how easily they seem to pop out of the silicone molds.

      Reply
    11. Megan@Whimsically Homemade says

      November 13, 2012 at 4:51 pm

      Oh, I love these! Very festive and the colors are awesome. The cheesecake recipe look super simple too! I would love for you to stop and link this up at Whimsically Homemade's Mixer Monday! http://whimsicallyhomemade.blogspot.com/2012/11/mixer-monday-9.html

      Reply
    12. tumbleweed-contessa says

      November 13, 2012 at 4:03 am

      How pretty! I am pinning these right now. I hope that you will share them at my holiday cookie exchange: http://www.tumbleweedcontessa.com/blog/2012-cookie-exchange-cookies-and-memories/ I am so glad to have seen these at Crazy for Crust. Have a great week!

      Reply
      • Beth Jackson Klosterboer says

        November 13, 2012 at 11:20 am

        I'd love to join in your link party, but I feel strange adding these as they aren't cookies!

        Reply
    13. Lindsay Ann says

      November 13, 2012 at 2:30 am

      So cute, Beth. The little pumpkins are my favorite!

      Reply
    14. Diana - FreeStyleMama says

      November 12, 2012 at 8:06 pm

      Brilliant is right. I love how you blended the colors. Thanks for linking up to Pin Me! I've pinned it!

      Reply
      • beth says

        November 17, 2014 at 4:27 pm

        Thanks for the pin, Diana.

        Reply
    15. Brenda says

      November 12, 2012 at 6:37 pm

      Colorful cute cheesecakes ... simply wonderful!

      Reply
    16. Jill @ KitchenFunWithMy3Sons.com says

      November 12, 2012 at 5:32 pm

      These are so pretty!

      Reply
    17. Michelle | Creative Food says

      November 12, 2012 at 5:23 pm

      This is brilliant!! I love these 🙂 They look beautiful!

      Reply
      • beth says

        November 17, 2014 at 4:26 pm

        Thanks, Michelle.

        Reply
    18. Janine (sugarkissed.net) says

      November 12, 2012 at 3:20 pm

      I gotta get me some silicone molds! I love how easy this is!

      Reply
      • beth says

        November 17, 2014 at 4:26 pm

        Yes, you do. I love using them.

        Reply
    19. The Partiologist says

      November 12, 2012 at 2:11 pm

      What wonderful little cheesecakes - I just love the swirl, just perfect!

      Reply
    20. Mamma Cass says

      November 12, 2012 at 7:05 am

      Those look delicious but have you ever tried using some kind of food coloring that wasn't artificial? Have any tips?

      Reply
      • Beth Jackson Klosterboer says

        November 12, 2012 at 11:26 am

        Oh, thanks for reminding me. I meant to add a comment about that in the post. Yes, there are natural food coloring you can use instead. They are pricey, but do a good job at coloring food naturally.

        Reply
    Newer Comments »
    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

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