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    6

Painted Pumpkin Cheesecake

  • Prep 45 min
  • Total 1 hr 35 min
  • Servings 12

A rich and creamy chocolate cheesecake decorated with a colorful Jack-o’-lantern on top for Halloween. ...MORE+ LESS-

Hungry Happenings Hungry Happenings
September 20, 2016

Ingredients

Crust:

28
Chocolate sandwich cookies with vanilla filling
1
tablespoon sugar
5
tablespoons butter, melted

Cheesecake Filling:

3
(8 oz.) blocks cream cheese, softened
1
cup sugar
3
large eggs
1
cup sour cream
1
teaspoon vanilla
Betty Crocker™ gel food color, orange, yellow and green
12
oz. semi-sweet chocolate, melted

Steps

Hide Images
  • 1
    Crust: Preheat oven to 325ºF.
  • 2
    Combine cookies and 1 tablespoon sugar in the bowl of food processor. Pulse until you have fine crumbs. Add melted butter and pulse to combine.
  • 3
    Pour crumbs into a 9 inch springform pan. Press into an even layer on the bottom and up the sides of the pan. Bake for 10 minutes, until fragrant.
  • 4
    Remove from oven and immediately use a flat bottom glass to press the puffed cookie into an even layer on the bottom and up the sides of the pan.
  • 5
    Cheesecake Filling: Fill a roasting pan with 1 1/2 inches of water and place in the oven. If using a traditional 9-inch springform pan, wrap tin foil around the outside of the pan.
  • 6
    Beat cream cheese with an electric mixer on medium high speed until light and fluffy. Add sugar and beat until combined. Add eggs, sour cream, and vanilla and beat on medium speed until combined.
  • 7
    Pour 1 tablespoon filling into a small bowl and color green, then pour into a disposable pastry bag. Pour 1 1/2 tablespoons filling into another small bowl and color yellow, then pour into a disposable pastry bag.
  • 8
    Pour 1/3 cup filling into another bowl and color orange, then pour into a disposable pastry bag.
  • 9
    Stir the melted chocolate into the remaining cheesecake filling. Pour chocolate cheesecake filling over the baked cookie crust.
  • 10
    Pipe a Jack-o’-lantern on top of the chocolate cheesecake filling, making two yellow eyes, a nose and a mouth, a green stem and an orange pumpkin.
  • 11
    Set the filled springform pan into the water bath in the oven. Bake for 50-55 minutes, until the top looks set but the cheesecake still jiggles.
  • 12
    Turn off the oven, crack the door open an inch, and allow the cheesecake to sit in water bath for 20 minutes.
  • 13
    Remove from water bath and allow to cool at room temperature for 1 hour.
  • 14
    Refrigerate for at least 6 hours before serving.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
650
Calories from Fat
390
% Daily Value
Total Fat
43g
67%
Saturated Fat
23g
116%
Trans Fat
1g
Cholesterol
130mg
44%
Sodium
380mg
16%
Potassium
270mg
8%
Total Carbohydrate
58g
19%
Dietary Fiber
2g
10%
Sugars
47g
Protein
7g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 7 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • Halloween is the perfect time to dress up your dessert.

    If you can draw a simple Jack-o’-lantern, you can decorate this luscious chocolate cheesecake to serve at your Halloween party.

    This rich and creamy cheesecake will not only wow your guests’ taste buds, it will also look amazing on your dessert table. You can add any design, so if you’re artistic, the sky’s the limit! Get creative and add an elaborate Jack-o’-lantern design or keep it simple, like I did.

    You’re going to need to gather a few supplies before getting started. You'll need a 9-inch round springform pan and a roasting pan that’s larger than the round pan. If you’re using a traditional clamp-style springform pan, be sure to wrap the bottom of it in several layers of tin foil. You'll want to create a water bath for your cheesecake to bake in. I usually just fill my roasting pan with about 1 1/2 inches of water and heat it in the oven while I'm decorating my cheesecake.

    You'll also need two pastry bags or zip-top bags to pipe the colored cheesecake filling design. Either will work fine.

    For the most part, the process to make this cheesecake is like any other: You'll combine the cookies with a tablespoon of sugar in the bowl of a food processor, pulse until you get fine crumbs and then add the melted butter and pulse to combine. Pour the crumbs into the springform pan and press them into the bottom and up the sides.

    Use a flat-bottomed glass to press the crumbs into a nice even layer. Bake for 10 minutes until fragrant. Remove from oven and immediately use the bottom of the glass to press the puffed cookie into an even layer on the bottom and up the sides of the pan.

    Now place your roasting pan in the oven and fill with about 1 1/2 inches of hot water, then make the cheesecake filling. Beat cream cheese with an electric mixer on medium-high speed until light and fluffy. Add sugar and beat until combined. Add eggs, sour cream, and vanilla and beat on medium speed until combined.

    Pour 1 tablespoon filling into one small bowl and color it green, then pour into a disposable pastry bag. Pour 1 1/2 tablespoons filling into another small bowl, color it yellow and then pour into a disposable pastry bag. Pour 1/3 cup filling into another bowl, color it orange and then pour into a disposable pastry bag.

    Stir the melted chocolate into the remaining cheesecake filling. Pour chocolate cheesecake filling over the baked cookie crust.

    Pipe a Jack-o’-lantern on top of the chocolate cheesecake filling. Start by outlining the pumpkin in orange and then add the glowing yellow eyes, nose and mouth.

    Fill in the orange pumpkin and add a green stem and leaves.

    Set the filled springform pan into the water bath in the oven. Bake for 50-55 minutes, until the top looks set but the cheesecake still jiggles. Turn off the oven, crack the door open an inch, and allow the cheesecake to sit in the water bath for 20 minutes.

    Remove from water bath and allow to cool at room temperature for 1 hour. Refrigerate the cheesecake for at least 6 hours before serving. I usually leave the cheesecake in the pan and cover it with a layer of paper towels and a layer of tin foil. (This will keep beads of condensation from forming on top of the cheesecake.)

    Happy Halloween!

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