Jack-O-Lantern Cheesecakes

Jack-O-Lantern Cheesecakes Enlarge Image
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5 users rated this recipe an average rating of 3.0
Makes:
32 servings
Prep:
40 mins
Bake:
20 mins 350°F
Cool:
1 hr
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Jack-O-Lantern Cheesecakes

Ingredients
32
2-inch gingersnap cookies (about 6 ounces)
4
8 ounces packages cream cheese, softened
1 2/3
cups sugar
1
15 ounce can pumpkin
1/4
cup whipping cream
1
teaspoon ground cinnamon
1
teaspoon ground allspice
4
eggs
1/4
cup whipping cream
2
tablespoons caramel ice cream topping
 
Additional gingersnap cookies (optional)
 
Decorator icing (optional)

Directions

  1. Preheat oven to 350 degrees F. Line 32 muffin cups with paper bake cups. Place 1 gingersnap cookie in the bottom of each lined muffin cup; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. If desired, decorate additional gingersnap cookies with pumpkin faces using decorator icing.
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