Jack O Lantern Pumpkin Cheesecake Recipes

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PUMPKIN CHEESECAKE JACK-O-LANTERNS - A PERFECT HALLOWEEN DESSERT!



Pumpkin Cheesecake Jack-O-Lanterns - A Perfect Halloween Dessert! image

Provided by Michelle Dunster - DishesAndDustBunnies.com

Categories     Dessert

Number Of Ingredients 14

1/4 cup unsalted butter, room temperature
1 1/2 cups chocolate cookie crumbs (I used Oreo crumbs)
1/4 cups sugar
2/3 cup brown sugar
1 1/2 tsp pumpkin spice
2 (8 oz.) packages of cream cheese, softened
1 1/2 cups pure pumpkin
2 1/2 tbsps all purpose flour
2 eggs, room temperature
Butter or cooking spray for greasing the muffin tin.
About 1 tsbp of cocoa powder - for making the jack-o-lantern faces
Standard 12 cup muffin tin
Large cupcake/muffin liners
Halloween Jack-O-Lantern Cookie/Baking Stencils - if you can't get your hands on some of these in time for Halloween, you can make your own stencils by cutting pumpkin faces into heavy card stock with an X-Acto knife. I've also seen similar stencils available at the dollar store.

Steps:

  • Pre-heat the oven to 350°F.
  • Grease the muffin tin with butter or cooking spray and place muffin liners into the cups. Set aside.

THE BEST PUMPKIN CHEESECAKE



The Best Pumpkin Cheesecake image

There's no better way to celebrate pumpkin-spice season! With swirls of pumpkin filling, caramel and a gingersnap crust, this autumnal cheesecake is a delight. We start by whipping up a classic cheesecake batter, then add pumpkin and warm spices to half the batch. Both are used to create a unique bullseye pattern. Nutty spiced seeds add crunch. Make sure all the ingredients are at room temperature -- this ensures that the cheesecake is smooth and creamy.

Provided by Food Network Kitchen

Categories     dessert

Time 11h

Yield 8 to 10 servings

Number Of Ingredients 31

14 ounces gingersnap cookies (about 46 cookies)
1 stick (8 tablespoons) unsalted butter, melted
1/2 teaspoon kosher salt
Four 8-ounce packages (2 pounds) cream cheese, at room temperature
1 1/2 cups granulated sugar
5 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
1 1/4 cups pure pumpkin puree (not pumpkin pie filling)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch freshly grated nutmeg
1/3 cup raw hulled pumpkin seeds
1 teaspoon canola oil
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
Pinch ground cloves
3/4 cup granulated sugar
1/4 cup heavy cream
3 tablespoons unsalted butter, cubed
1/4 cup pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Pinch ground ginger
Pinch ground cloves
Whipped cream, for serving

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F.
  • For the crust: Add the gingersnap cookies, melted butter and salt to a food processor. Process until the crumb mixture looks like coarse sand, about 30 seconds. Press the crumb mixture into the bottom and up the sides of a 10-inch springform pan. Bake the crust until it is fragrant and golden brown, about 12 minutes.
  • Remove the crust to a wire rack to cool completely, about 30 minutes. Wrap the bottom and sides of the pan tightly with foil and place in a roasting pan.
  • For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 minutes. Add the sugar and beat, scraping down the sides of the bowl as needed with a rubber spatula, until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the sour cream, vanilla and salt and beat just until combined.
  • Scoop 3 cups of the cheesecake filling into a medium bowl. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg and 1/4 cup water and stir with a rubber spatula until well combined. Bring a pot or kettle of water to a boil.
  • Fill a 1-cup measure with plain cheesecake filling and pour into the center of the cooled crust. Fill a 1-cup measure with pumpkin filling and pour into the center of the plain filling. The batter will spread as you add alternating scoops, widening to form concentric circles. Repeat with the remaining batter in 1/2-cup increments alternating between flavors, until all the batter is used.
  • Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped pan.
  • Bake until the top of the cheesecake is lightly browned around the edges, but the center is still jiggly, about 1 hour 20 minutes. Turn the oven off and let the cheesecake sit in the oven until the center becomes just slightly jiggly, about 1 hour (see Cook's Note).
  • Carefully remove the cheesecake from the roasting pan to a wire rack. Cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
  • For the spiced pumpkin seeds: Preheat the oven to 350 degrees F. Toss the pumpkin seeds, oil, sugar, cinnamon, ginger, salt and cloves in a small bowl. Spread the mixture on a baking sheet and roast until golden brown, about 10 minutes. Set aside to cool.
  • For the pumpkin caramel: Melt the sugar in a small saucepan over medium heat until caramelized and dark amber (a digital instant-read or candy thermometer should register 245 degrees F), about 4 minutes, stirring occasionally with a whisk. Lower the heat to low. Carefully whisk in the heavy cream and butter and continue stirring until melted, about 1 minute. Whisk in the pumpkin puree, cinnamon, salt, vanilla, ginger and cloves until combined. Remove from heat and let cool slightly before serving.
  • To serve: Let the cheesecake sit at room temperature 30 minutes before serving. Unlock the springform pan and remove the ring. Sprinkle the spiced pumpkin seeds around the top outer edge of the cheesecake. Dip a knife in a warm water and wipe dry before slicing each piece. Serve with a dollop of whipped cream and a drizzle of the pumpkin caramel.

JACK-O'-LANTERN CREAM PUFFS



Jack-o'-Lantern Cream Puffs image

These jack-o'-lanterns may look spooky on the outside, but inside is a creamy, sweet treat. The classic flavor of pumpkin pie spice will have all your ghosts and goblins screaming for more! Karalee Helminak, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 19

1/2 cup water
1/4 cup butter, cubed
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 teaspoon pumpkin pie spice
2 eggs
FILLING:
4 ounces cream cheese, softened
1/2 cup canned pumpkin
2 tablespoons sugar
1/2 teaspoon pumpkin pie spice
3/4 cup whipped topping
FROSTING:
1/2 cup confectioners' sugar
2 teaspoons butter, softened
1/4 teaspoon vanilla extract
1 to 2 teaspoons milk
Green and orange food coloring
1 tablespoon baking cocoa

Steps:

  • In a small saucepan, bring the water, butter and sugar to a boil. , In a small bowl, combine flour and pie spice; add to water mixture all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Preheat oven to 400°. Drop 12 rounded tablespoonfuls 2 in. apart onto a greased baking sheet. Bake until golden brown, 30-35 minutes. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Allow puffs to cool completely. , For filling, in a small bowl, beat the cream cheese, pumpkin, sugar and pie spice until smooth; fold in whipped topping. Pipe into cream puffs; replace tops., For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Divide frosting into thirds; tint one portion green, and one portion orange; set aside. Stir cocoa into the remaining frosting. Pipe jack-o'-lantern faces with orange and chocolate frosting. Pipe stems with green frosting.

Nutrition Facts : Calories 152 calories, Fat 9g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 72mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

JACK-O-LANTERN CHEESECAKES



Jack-O-Lantern Cheesecakes image

Provided by Food Network

Categories     dessert

Number Of Ingredients 18

8 (1/2 pound) mini pumpkins
1 1/2 pounds cream cheese at room temperature
6 tablespoons unsalted butter at room temperature
1 cup lightly packed light brown sugar
1/4 cup plus 2 tablespoons granulated sugar
2 tablespoons plus 1 teaspoon cornstarch
1 tablespoon cinnamon
2 teaspoons ground ginger
3/4 teaspoons ground cloves
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 cup pumpkin puree (canned is just fine)
(Optional mint leaves and birthday candles for garnish)
3/4 cup orange juice
1/2 cup sugar
1 teaspoon vanilla extract
1/2 pound fresh or frozen cranberries

Steps:

  • Side Bar: Before you start, set your cream cheese and butter out for several hours, so it can warm up to room temperature. Set rack in middle of oven and preheat to 300 degrees. Cut the tops off the pumpkins and set aside, With a teaspoon or grapefruit knife, scrape the fibrous pulp and seeds out of the pumpkins. Scrape some of the meat off the inner walls so they are no more than 3/8-inch thick. Put the cream cheese, butter, sugars, cornstarch, cinnamon, ginger and cloves in a large mixing bowl and beat at medium speed until blended. Take care not to mix too much air into the batter. Add the eggs, 1 at a time, until each is incorporated. Reduce the speed and beat in the sour cream, vanilla and pumpkin puree. Fill the pumpkin shells with the batter and bake, on a cookie sheet for 15 minutes. Turn the pan and place the tops next to the pumpkins. Bake for 10 more minutes, until barely set and firm. If, at any time, the cakes start to puff up, turn the oven down or remove them. Let cool, in the pan, then refrigerate.;
  • Place all ingredients in a medium saucepan and simmer for 10 minutes until the berries have popped and form a thick sauce. Let cool. To serve, spoon cranberry sauce on top of filling. Place the pumpkin lid on a jaunty angle. Stick the birthday candle and mint sprig into the top.

JACK-O'-LANTERN TEA CAKES



Jack-o'-Lantern Tea Cakes image

Adorable Halloween cookies any kid would be proud to take to school. Warning: The frosting is super sweet. This recipe makes about 1 1/2 dozen cookies, and can easily be doubled.

Provided by Pi3

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 1h

Yield 18

Number Of Ingredients 11

2 ⅓ cups baking mix (such as Bisquick®)
½ cup milk
3 tablespoons white sugar
3 tablespoons butter, softened
1 (5 ounce) package black shoestring licorice
1 (11 ounce) package candy corn
1 ½ cups confectioners' sugar
1 tablespoon milk, or more as needed
½ teaspoon orange extract
1 drop green food coloring, or as needed
1 drop orange food coloring, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir baking mix, milk, sugar, and butter together in a bowl until a soft dough forms. Smooth dough gently into a ball on a floured cloth placed over a cutting board. Knead dough 8 to 10 times only, as dough will get tough very quickly if overkneaded.
  • Roll dough to 1/4-inch thickness on the floured cloth. Cut dough using a floured 2-inch circle cookie cutter. Cut circles to form pumpkins; cut stems from scrap dough using a knife. Attach stems to the underside of the circles using a dab of milk and pressure. Place cookies on a baking sheet.
  • Bake in the preheated oven until lightly golden around the edges, about 8 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely, 15 to 30 minutes.
  • While cookies cool, cut licorice in 3 different sizes: 1/4-inch pieces in sets of 3 to form triangle eyes, tiny dots for the pupils, and 1- to 2-inch curved or straight segments to form mouths.
  • Mix confectioners' sugar, milk, and orange extract together in a small bowl for frosting. Reserve 1 tablespoon of the frosting to dye with green food coloring in a bowl. Use orange food coloring to dye remaining frosting as desired.
  • Frost green stems and orange pumpkin faces onto cooled cookies and decorate with cut licorice and candy corn while frosting is still wet.

Nutrition Facts : Calories 225.2 calories, Carbohydrate 45 g, Cholesterol 5.7 mg, Fat 4.4 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 226.4 mg, Sugar 31.5 g

JACK-O-LANTERN PUMPKIN PANCAKES



Jack-O-Lantern Pumpkin Pancakes image

These make a special breakfast on cool fall mornings. My boys loved to help me cook a batch up for a 'breakfast for supper' night around Halloween. Use any and all decorations you like to make jack-o-lantern faces on the pancakes. Try broken candy bar pieces, banana slices, raisins, crasins, or chopped nuts.

Provided by SweetBasil

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 6

Number Of Ingredients 12

1 cup all-purpose flour
1 cup quick cooking oats
¼ cup brown sugar
2 teaspoons baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon salt
1 cup milk
1 egg, beaten
¾ cup canned pumpkin
2 tablespoons vegetable oil
¾ cup semisweet chocolate chips

Steps:

  • Stir together flour, oats, brown sugar, baking powder, cinnamon, cloves, and salt in a large bowl. In a separate large bowl, lightly beat together the milk, egg, pumpkin, and oil. Stir flour mixture into the pumpkin mixture, blending just until moistened.
  • Heat a lightly greased griddle over medium high heat.
  • Pour batter, 1/3 cup at a time, onto the prepared griddle. Make a jack-o-lantern face in each pancake with the chocolate chips. Cook until bubbles appear on the surface, then flip and cook until golden brown on the other side, about 5 minutes per side.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 52.3 g, Cholesterol 34.3 mg, Fat 13.7 g, Fiber 4.1 g, Protein 7.6 g, SaturatedFat 5.4 g, Sodium 464.8 mg, Sugar 23.5 g

JACK-O'-LANTERN PIE



Jack-o'-Lantern Pie image

Pumpkin pie does not have to be difficult to make. This recipe has wonderful maple flavor and is sure to be a hit at your fall get-togethers. -Marty Rummel, Trout Lake, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

3 large eggs, lightly beaten
1 cup canned pumpkin
1 cup evaporated milk
1/2 cup sugar
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon maple flavoring
1/2 teaspoon vanilla extract
Pastry for double-crust pie
Whipped cream

Steps:

  • In a large bowl, beat the first 10 ingredients until smooth. Divide dough in half so that 1 portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust., Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack., Roll remaining dough to 1/8-in. thickness; cut into desired shapes. Place cutouts on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Arrange cutouts over pie. Garnish servings with whipped cream.

Nutrition Facts : Calories 412 calories, Fat 21g fat (13g saturated fat), Cholesterol 125mg cholesterol, Sodium 439mg sodium, Carbohydrate 48g carbohydrate (23g sugars, Fiber 2g fiber), Protein 8g protein.

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From pinterest.ca


PICKYOUROWN
an Ordinary Jack 'O Lantern Pumpkin, Not a Can! I'll be the first to tell you to use a pie pumpkin.. but so many have asked how to make a pumpkin pie from a regular carving pumpkin, so here it is. A pumpkin pie made from a fresh pumpkin tastes so much better than the commercial canned glop that was processed last year! Here's how to do it, complete …
From pickyourown.org


EATING PUMPKIN - MAKE A MEAL FROM YOUR JACK-O-LANTERN
2018-10-06 Fill the spray bottle with water and add 1 teaspoon of bleach. Next, spray the pumpkin’s surface with the mixture, including the stem, and wait one minute. When time is up, use a clean rag to wipe off the pumpkin. This step ensures the fungi and bacteria that grow on the pumpkin’s surface are neutralized. This will make your pumpkin last ...
From makefoodsafe.com


MINI PUMPKIN VEGAN CHEESECAKE JACK-O-LANTERNS - DELIGHT GLUTEN …
These mini pumpkin vegan cheesecake jack-o-lanterns are so easy to make, and perfect for Halloween parties! You’ll never know they’re healthy, gluten free, paleo friendly and only 200 calories! Ingredients. For the cheesecake: 1 1/2 Tbsp Flax meal; 3 Tbsp + 2 tsp Warm water; 1 1/4 Cups Roasted cashews covered in water and soaked overnight ...
From delightglutenfree.com


JACK O’LANTERN JELLY CHEESECAKE - SICKLY SWEET CREATIONS
There are several layers to this cheesecake that need a decent amount of time to set. It will take around a full day for the while process to take place and set the cheesecake properly. This recipe uses a very specific pan called Jack-O-Lantern shaped cake pan by Wilton. I have tested it myself a few times and found that it works very well ...
From sicklysweetcreations.com


JACK-O’-LANTERN PUMPKIN NO BAKE CHEESECAKE – PHOON HUAT
Gently fold the whipped cream into the pumpkin mixture. Spoon the cheesecake batter into the crust and leave in the freezer to set for about 20 to 30 minutes. Once frozen, remove the cupcake liners from the cheesecake and decorate with black and orange icing.
From phoonhuat.com


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