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  • PHILADELPHIA® 3-STEP® Mini Cheesecake Jack-o'-Lanterns

PHILADELPHIA® 3-STEP® Mini Cheesecake Jack-o'-Lanterns

4.3
(26) 21 Reviews
Prep Time
10
min.
Total Time
2
hr.
30
min.
Servings

12 servings

After carving up pumpkins to make jack-o'-lanterns, you'll appreciate how easy our mini cheesecake versions are! They're decorated with candy corn.

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What You Need

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Make It

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  • Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs and food colorings; mix well.
  • Place 1 cookie in bottom of each of 12 medium paper-lined muffin cups; cover evenly with cream cheese mixture.
  • Bake 20 minutes or until centers are almost set. Cool completely. Refrigerate at least 2 hours or overnight. Decorate with candy corn to resemble jack-o'-lanterns just before serving. Store leftovers in refrigerator.

Size Wise

Have fun making this spooky, Halloween treat with your kids. Then enjoy 1 mini cheesecake each.

Substitute

Substitute vanilla wafers for the OREO Cookies.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 250
% Daily Value
Total fat 16g
Saturated fat 9g
Cholesterol 75mg
Sodium 250mg
Carbohydrate 23g
Dietary fiber 1g
Sugars 18g
Protein 4g
   
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • kongaiping02 |

  • gwashington1961 |

    I have baked this Mini-Cheesecakes since back in 1970. I have always used Nilla Wafers (the Mini-Sized for really tiny cakes). They make a perfect crust every time! I like using canned pie fillings for toppings. Cool Whip may be used as a single topping if you wish to highlight the fancy design of the cheesecake!

  • kbecker1 |

    When I make these cheesecakes in the fall, I use a gingersnap cookie as the crust and decorate with Kool-Whip and cinnamon. It adds a festive touch to these little cheesecakes.

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