Cheesecake Recipes

Mini Cheesecake Pumpkins

These Mini Cheesecake Pumpkins are a Halloween treat that will have your party guests lighting up with excitement!

~Ingredients:

Butter.

16 Ounces Cream Cheese.*

2/3 Cup Sugar.

1/3 Cup Heavy Whipping Cream.

2 Large Eggs.

1 Teaspoon Pure Vanilla Extract.

Orange Food Coloring.

Green Food Coloring.

~Directions:

Step 1: Preheat the oven to 325 Degrees Fahrenheit.

Step 2: Butter the cavities in your pumpkin molds.

Step 3: Mix together the cream cheese and the sugar until well blended.

Step 4: Add the heavy whipping cream, the eggs, and the vanilla extract, mix until smooth.

Step 5: Remove about 2 tablespoons of the batter / filling and color it green.

Step 6: Color the remaining batter / filling using the orange food coloring.

Step 7: Paint the green filling into the stems of the cavities.

Step 8: Pop these filled molds into the freezer for about 5 minutes.

Step 9: After freezing the stems fill in the orange batter in the pumpkin part of the molds.**

Step 10: Bake 12 - 14 mins until the tops look set but the cheesecake pumpkins are still jiggly.

Step 11: Allow the pumpkin cheesecakes to cool for 30 minutes at room temperature, then place in the freezer for at least 1 hour.

Step 12: Remove the molds from the freezer, turn the mold upside down and press the pumpkin cheesecakes out on a non-stick baking mat.

Step 13: Decorate with mini chocolate chips, if desired. Simply press the chocolate chips into the cheesecakes creating jack-o-lantern faces.

Step 14: Store these mini cheesecake pumpkins in the refrigerator for up to 5 days or keep frozen for a few weeks.

Step 15: Thaw frozen cheesecakes in the refrigerator for several hours before serving.

Step 16: Wrap the molds well with plastic wrap and store them in the freezer for up to several weeks when not using.

~Recipe Notes:

* Do not use low fat or nor fat cream cheese.

**Leave a small amount of room in each mold for the filling to expand while baking (about a 16th of an inch).

***We set ours on a non-stick baking mat just to be sure they wouldn't stick later once they thawed out.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hailey and Hannah :)