Best 5 Jack O Lantern Pumpkin Cheesecake Recipes

JACK-O'-LANTERN PUMPKIN CHEESECAKE

Steps:

• Ginger Shortbread Crust:
• Preheat oven to 400°F.
• Place flour, sugar and ground ginger in a food processor and pulse a few times to mix together. Add egg yolk and softened butter and pulse until the dough comes together.
• Press the dough onto the bottom of a 9-inch springform pan with your fingers, then smooth it out with an offset spatula. Prick the crust a few times with a fork to prevent the crust from puffing up during baking.
• Bake for 15 minutes or until the crust is a light golden brown.
• Let cool completely.
• Beat the reserved egg white lightly, then brush it onto the crust to prevent it from becoming soggy.
• Pumpkin Cheesecake:
• Preheat the oven to 350°F.
• Fill a baking pan about 3/4-inch deep with hot water. Place it on the bottom rack of the oven to create a steam bath.
• In a large mixing bowl, beat together the cream cheese, sugar, whole eggs and egg yolks until creamy.
• Sift together the flour, cinnamon, cloves and ginger, and add to the cream cheese mixture; mix well.
• Beat in the heavy cream and vanilla, then add the pumpkin and beat just until mixed thoroughly.
• Pour the cream cheese batter over the prepared crust and bake on the middle oven rack for 1 hour and 30 minutes.
• Allow the cheesecake to cool completely.
• Place in the refrigerator and chill overnight.
• Use a jack-o'-lantern template to decorate the cheesecake with the cocoa powder.

JACK-O-LANTERN PUMPKIN SPICE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with orange paper liners.
• Melt the butter in a small skillet over medium heat; cook, swirling the pan occasionally, until the butter browns, 6 to 9 minutes. Immediately transfer to a medium bowl and let cool slightly. Whisk in the granulated sugar, eggs, milk and vanilla.
• Whisk the all-purpose flour, almond flour, baking powder, pumpkin pie spice and salt in a large bowl. Add the brown butter mixture and whisk until just combined (do not overmix).
• Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, 18 to 22 minutes. Let cool in the pan for 5 minutes then remove to a rack to cool completely.
• For the frosting: Beat the butter and salt with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Reduce the speed to low and add the confectioners' sugar, about 1 cup at a time. After each addition, increase the speed to medium-high and beat until fluffy again, scraping down the sides of the bowl occasionally. Add the milk, vanilla and orange food coloring and beat until smooth.
• To decorate: Pipe the frosting onto the cupcakes with a round pastry tip. Level off the top with an offset spatula to an even and smooth layer. Next, use a toothpick or small skewer to create "grooves" in the frosting to look like a pumpkin. Insert a chewy chocolate quarter in the top of each cupcake to look like a "stem" and drape the green sour gummy belt candy to look like a "vine." Repeat with the remaining cupcakes and candy. Refrigerate until the frosting is slightly firm, about 15 minutes.
• For the royal icing: Whisk together the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and beat with a mixer on medium-high speed until soft, glossy peaks form, adding up to 1 more tablespoon water if necessary (it should be thick but pipeable). Tint with black gel food coloring until very black. Cover the bowl with a damp paper towel and plastic wrap to prevent the icing from drying out until ready to use. (Makes about 1 cup.)
• Transfer the royal icing to a piping bag fitted with a small round tip. Pie jack-o-lantern faces on each cupcake. Set aside until the royal icing has set, about 30 minutes.

JACK-O'-LANTERN CREAM PUFFS

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.

JACK-O-LANTERN CHEESECAKES

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 EMPANADAS

Steps:

• Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add corn, onion and pepper; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in pumpkin, black beans and seasonings; heat through. Cool slightly., On a lightly floured surface, unroll pie crust. Cut 60 pumpkins with a 3-in. floured pumpkin-shaped or round cookie cutter, rerolling crust as necessary. Place half of the pumpkin cutouts 2 in. apart on parchment-lined baking sheets; top each with about 1 tablespoon pumpkin mixture. Using a knife, cut jack-o'-lantern faces or slits out of the remaining cutouts. Place over the top of the pumpkin mixture; press edges with a fork to seal., In a small bowl, whisk egg and water; brush over empanadas. Bake until golden brown, 12-15 minutes. Remove from pan to wire racks.