• 3 Ratings

In addition to carving pumpkins, your little ones can make their own jack-'o-lantern face on cookies. Top mini pumpkin cheesecakes with gingersnaps that are decorated to look like jack-‘o-lanterns.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • If desired, decorate additional gingersnap cookies with pumpkin faces using decorator icing.

Reviews

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
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  • 1 star values: 0