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

PHILADELPHIA 3-STEP Mini Cheesecake Jack-o'-Lanterns is rated 4.178571428571429 out of 5 by 28.
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 that are decorated with candy corn are!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs and food colorings; beat until blended.
  • Place 1 cookie in each of 12 paper-lined muffin cups; cover with cream cheese mixture.
  • Bake 20 min. or until centers are almost set. Cool completely. Refrigerate 2 hours. Decorate with candy corn to resemble jack-o'-lanterns just before serving.

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.

How to Store

Store any leftovers in refrigerator.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 250
Total fat 16g
Saturated fat 9g
Cholesterol 80mg
Sodium 220mg
Carbohydrate 24g
Dietary fiber 0g
Sugars 19g
Protein 4g
% Daily Value
Vitamin A 8 %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

Rated 5 out of 5 by from I have baked this Mini-Cheesecakes since back in 1970. 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!
Date published: 2012-09-25
Rated 5 out of 5 by from It was a sure hit with my kiddos. It was a sure hit with my kiddos. They did spend most of the time just eating the candy corn though. I am thinking about re-using this recipe for 4th of July, making red white and blue cupcakes and topping w/ star sprinkles. Should be fun to make those as well!
Date published: 2008-05-23
Rated 3 out of 5 by from I would make this recipe again, but perhaps without candy corn. I would make this recipe again, but perhaps without candy corn. The cheesecakes themselves were delicious, however they tend to condensate in the fridge which makes the candy corns a big runny mess and the cakes a bit soggy.
Date published: 2007-11-19
Rated 4 out of 5 by from It taste very good because of its cheesy texture and taste. It taste very good because of its cheesy texture and taste. But still cannot be compared with the traditional one. But it is much easier to make , because you dont need to bake, and no messy work. warm Regards, Miss Mary
Date published: 2002-03-28
Rated 4 out of 5 by from I used the Pumpkin filled Oreo's & Halloween sprinkles on top...Yummmm ! I used the Pumpkin filled Oreo's & Halloween sprinkles on top...Yummmm ! To the reviewer that said they caved in, make sure your ***** cheese is soft & don't over beat because it adds to much air to the batter.
Date published: 2015-10-13
Rated 5 out of 5 by from When I make these cheesecakes in the fall, I use a gingersnap cookie as the crust and decorate with... 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.
Date published: 2012-06-19
Rated 4 out of 5 by from It was super easy to make, really delicious and also can be changed for different holidays. It was super easy to make, really delicious and also can be changed for different holidays. make them red and green for christmas or red for valentine's day etc.
Date published: 2003-10-26
Rated 4 out of 5 by from This was a very easy recipe. This was a very easy recipe. I made if for dessert after pumpkin picking with some friends. I liked it because it was easy to take along on the trip.
Date published: 2002-10-26
  • 2016-09-26T11:00CST
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