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Jack-O-Lantern Cheesecakes

Makes: 32 servings
Prep 40 mins Bake 350°F 20 mins Cool 1 hr Chill  several hours or overnight
Jack-O-Lantern Cheesecakes
  • 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)

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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