NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Jack-O-Lantern Cheesecakes

3.0 by 5 people
3,736 views
Rate me!
  • Makes: 32 servings
  • Prep: 40 mins
  • Bake: 20 mins 350°F
  • Cool: 1 hr

Jack-O-Lantern Cheesecakes

Ingredients

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.

Comments

close
close
close
close
close

Loading... Please wait...