Candy Corn Cheesecake Cups


Something Extra
Fall 2014
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Explore the different flavors of Fall with recipes from our latest edition of Something Extra!

 

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Candy Corn Cheesecake Cups
Candy Corn Cheesecake Cups
Ingredients
1 (6- oz.) package Keebler Ready Crust Graham Pie Crust, finely crumbled
8 half-pint canning jars

Cheesecake:
2 (8- oz.) packages 1/3 less fat cream cheese (Neufchatel), softened
1/3 cup sugar
2 tsp. vanilla extract
16 drops yellow food coloring

Whipped Cream:
1-1/2 cups heavy cream
1/4 cup sugar

Pumpkin Mousse:
1 (8- oz.) package 1/3 less fat cream cheese (Neufchatel), softened
1/3 cup canned pumpkin
2 tbsp. sugar
3/4 tsp. pumpkin pie spice
8 drops yellow food coloring
8 drops red food coloring
1 cup whipped cream (see above)

24 candy corn candies
Directions

Prep: 30 minutes, Serves: 8

1. Place equal amounts of crumbled graham cracker crust into the bottom of 8 half-pint canning jars. Press down firmly (using the bottom of a bulb baster works well).

2. To prepare yellow cheesecake layer, beat cream cheese, sugar and vanilla until smooth in a medium bowl. Stir in food coloring.

3. To prepare whipped cream layer, beat cream and sugar together in a large bowl until stiff peaks form.

4. To prepare pumpkin mousse layer, beat cream cheese, pumpkin, sugar and pumpkin pie spice in a medium bowl until light and fluffy. Stir in food coloring, then carefully fold in 1 cup whipped cream.

5. Spoon each layer into a disposable Wilton pastry bag or into 3 large resealable plastic bags. Snip the end to make a 1/2-inch opening.

6. Holding the yellow cheesecake bag straight up and down, pipe in about 1-inch of mixture over graham cracker crust, keeping the tip submerged while filling to make a clean, even layer.  Repeat with pumpkin mousse and whipped cream. Finish each jar with 3 candy corn candies.

7. Remove the metal lids from canning jars and replace with Halloween cupcake liners. Screw on rings to secure. Refrigerate until ready to serve.

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