Pumpkin Cheesecake Pumpkins

I made a pumpkin cheesecake the other day, and it turned out delicious. I decided I’d like to try to make some cheesecake balls and dip them in chocolate. One thing led to another, and I decided I’d try to dip them in orange chocolate and make some pumpkin cheesecake pumpkins. Say that ten times really quick, hah!

I posted the recipe for the pumpkin cheesecake over at Home and Garden Cafe.

So I rolled the cheesecake into balls, and popped them in the freezer while I melted some orange chocolate melts in a double boiler. I had a hard time getting the cheesecake balls into smooth balls, but I eventually got them to a halfway decent shape. I left them in the freezer for about a half an hour so they were solid enough not to fall apart when I dipped them in the chocolate.

I decided to cut the pumpkin faces out of gumpaste colored with black food color. So I pulled off a small piece of white gumpaste, and added some black food color to it. Then I rolled it out and cut out tiny triangles and pumpkin mouths.

Someone really ought to make pumpkin face sprinkles, little triangles and mouths. I bet they’d sell like hot cakes this time of year.

I melted a little green chocolate and added drops of green to the tops of the pumpkins to make little stems.

They didn’t turn out perfect, but they did turn out aweful darn cute! They’d be cute for a Halloween, harvest or Thanksgiving party.