Jack-O-Lantern Cheesecakes Recipe

Name: Jack-O-Lantern Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Side Bar: Before you start, set your cream cheese and butter out for several hours, so it can warm up to room temperature.
2
Set rack in middle of oven and preheat to 300 degrees.
3
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.
4
Scrape some of the meat off the inner walls so they are no more than 3/8-inch thick.
5
Put the cream cheese, butter, sugars, cornstarch, cinnamon, ginger and cloves in a large mixing bowl and beat at medium speed until blended.
6
Take care not to mix too much air into the batter.
7
Add the eggs, 1 at a time, until each is incorporated.
8
Reduce the speed and beat in the sour cream, vanilla and pumpkin puree.
9
Fill the pumpkin shells with the batter and bake, on a cookie sheet for 15 minutes.
10
Turn the pan and place the tops next to the pumpkins.
11
Bake for 10 more minutes, until barely set and firm.
12
If, at any time, the cakes start to puff up, turn the oven down or remove them.
13
Let cool, in the pan, then refrigerate.
14
Place all ingredients in a medium saucepan and simmer for 10 minutes until the berries have popped and form a thick sauce.
15
Let cool.
16
To serve, spoon cranberry sauce on top of filling.
17
Place the pumpkin lid on a jaunty angle.
18
Stick the birthday candle and mint sprig into the top.

1413

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Jack-O-Lantern Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Jack-O-Lantern Cheesecakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions