Pumpkin Cheesecake with Carrot Cake Mice!Sandra Lee
I like to have a lot of fun with Halloween. That means all my recipes, both savory and sweet, have lots of spooktacular seasonal touches. Try out this Pumpkin Cheesecake with Carrot Cake Mice — not only is it delicious but it will get your entire family into the Halloween spirit.
Carrot Cake Mice
Makes 18 cakes
Prep: 10 minutes, Bake: 17 minutes, Cool: 20 minutes, Stand: 10 minutes
There’s nothing frightening about these cute, fun-to-eat mice. Make them using an egg-shaped cakelet pan.
1 (18.25-ounce) box carrot cake mix, Betty Crocker®
1 cup whole buttermilk
1â„2 cup vegetable oil
3 large eggs
1 (16-ounce) container white frosting, Pillsbury®
Mini chocolate morsels, Nestlé®
Orange Airheads® Xtremes bars or black licorice
1. Preheat oven to 350°. Grease bottom of egg-shaped cakelet pan.*
2. In a large bowl, add cake mix, buttermilk, oil, and eggs. Beat at low speed with an electric mixer for 30 seconds. Increase speed to medium, and beat for 2 minutes, scraping bowl occasionally. Pour batter into cups, filling half full. Bake for 15 to 17 minutes, or until a wooden pick inserted in center comes out clean. Cool on a wire rack for 20 minutes. Remove from pans, and trim bottoms to create a flat surface.
3. Place wire rack in an aluminum foil-lined rimmed baking pan. Place cakes on wire rack. Microwave frosting for 20 seconds, and stir; repeat at 20-second intervals until frosting is pouring consistency. Pour half of frosting evenly over cakes on wire rack. Let stand for 5 minutes or until set. Reheat frosting in microwave, if necessary. Pour remaining frosting evenly over cakes. Let stand for 5 minutes or until set.
4. Apply mini morsels for eyes and nose. Peel orange layer of Airheads® bars away from black layer and reserve black layer for whiskers. Place orange Airheads® bars or licorice for tails, and candy corn for ears. Using a paring knife, cut black Airheads® layer into short strips. Arrange around nose for whiskers .
*Easter Egg Pan 9 Cup; $17.99; kitchenemporium.com.
Makes 1 (9-inch) cheesecake
Prep: 25 minutes; Bake: 1 hour, 40 minutes; Cool: 1 hour, 40 minutes; Chill: 8 hours
1 3â„4 cups chocolate cookie crumbs, Oreo®
1â„4 cup melted butter
5 (8-ounce) packages cream cheese, softened
1â„2 cup granulated sugar, Domino®
1â„2 cup firmly packed brown sugar
3 tablespoons all-purpose flour
1 1â„2 teaspoons pumpkin pie spice
1 tablespoon vanilla extract
4 large eggs
1 (15-ounce) can pumpkin, Libby’s®
2 tablespoons neon orange food coloring gel (optional)
1 (16-ounce) container sour cream
1â„3 cup confectioners’ sugar, Domino®
Carrot Cake Mice (see recipe on this page)
1. Preheat oven to 400°. Spray a 9-inch springform pan with nonstick cooking spray.
2. In a medium bowl, combine cookie crumbs and butter. Firmly press mixture into bottom of prepared pan. Bake for 10 minutes; cool completely on a wire rack, about 40 minutes.
3. Preheat oven to 325°.
4. In a large bowl, place cream cheese. Beat at high speed with an electric mixer for 2 to 3 minutes, or until smooth. Add sugars, flour, pumpkin pie spice, and vanilla, beating well. Add eggs, one at a time, beating well after each addition. Add pumpkin, beating well. Add desired amount of food coloring, if desired.
5. Pour cheese mixture into prepared crust. Bake for 1 1â„2 hours or until almost set. Remove from oven; run knife around edge of cheesecake. Cool to room temperature. Cover and chill for at least 8 hours.
6. Stir together sour cream and confectioners’ sugar. Spread evenly over top of cheesecake. Garnish with Carrot Cake Mice, if desired.
Cheers to a happy, healthy home.
– Sandra Lee
Get tons more recipes, decorating ideas, and more at SandraLee.com.