Pumpkin-Cheesecake Petits Fours

Recipe courtesy Sandra Lee

Show: Food Network SpecialsEpisode: A Semi-Homemade Halloween with Sandra Lee

Rated: 4 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Cook Time:
10 min
Level:
Easy
Yield:
78 petits fours

Times:

Prep: 15 min
Inactive Prep: --
Cook: 10 min
Total:: 25 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

Shells:

2 tablespoons butter
4 ounces cream cheese
1 package sugar cookie mix
1 egg
1/2 teaspoon vanilla extract
1/3 cup cocoa powder, plus 2 tablespoons for dusting board
1/2 cup cake flour, plus 2 tablespoons for dusting board

Filling:

1 cream cheesecake, thawed
1 pumpkin pie, baked
3/4 cup heavy cream (1/4 cup for cheesecake filling; 1/2 cup for pumpkin filling)
1 can pour and frost chocolate icing
Espresso coffee beans

Directions

Preheat oven to 350 degrees F.

Place butter and softened cream cheese in a small microwave safe bowl. Melt in microwave on medium setting stirring every 15 seconds until melted. Set aside.

In a large mixing bowl, add cookie mix, melted butter and cream cheese mixture, egg, vanilla extract, cocoa powder and cake flour. Stir until dough forms. Sift together 2 tablespoons each of cocoa powder and cake flour to use for dusting board and rolling pin. Roll out dough 1/8-inch thick. Using cutters slightly bigger than petits fours molds, stamp out cookies. Fit cookies into molds and cut off excess. Bake in batches for 8 to 10 minutes. Let cool for 5 minutes before removing from molds. Cool completely on wire racks.

To make the filling, scoop out into separate bowls the pie fillings of the thawed cheesecake and baked pumpkin pie. Be careful not to get any of the crusts. Discard the crusts. Add heavy cream and beat each filling with a wire whisk to smooth out consistency.

To assemble, using pastry bags or zip-top bag with a star tip, hold the bag on its side and spoon in half of the cheesecake filling. Then spoon half of the pumpkin filling on the other side. Test the frosting by squeezing the bag until both fillings come out. Fill 2 more pastry bags or zip-top bags, 1 with the remaining cheesecake filling and the other with the pumpkin filling. Add fillings to petits fours.

To make the chocolate icing, remove lid and foil seal from chocolate icing. Heat in microwave for 30 seconds and stir. Pour into small zip-top bag. Snip off tiny opening in corner of bag. Drizzle over petits fours. Garnish with an espresso bean.

Cook's Tip: A tomato sauce or tomato paste can works great as a cookie-cutter for the petits fours.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Pumpkin Bourbon Cheesecake

Picture of Pumpkin-Cheesecake Petits Fours Recipe

Photo: Pumpkin-Cheesecake Petits Fours

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-4 of 4

View all 4 Cheesecake Collections

Comments & Reviews

recipe Pumpkin-Cheesecake Petits Fours
Anonymous 12-14-2007
Flag

delish
Rated: 5 stars out of 5

super! my whole family loved it.
recipe Pumpkin-Cheesecake Petits Fours
Anonymous 10-24-2007
Flag

Lovely Sweet Recipe
Rated: 5 stars out of 5

Used this one for my annual party-YUM
recipe Pumpkin-Cheesecake Petits Fours
Anonymous 01-02-2007
Flag

Give me a break
Rated: 1 stars out of 5

The cost involved in making this hack of a dish is just too much. What a waste and a lousy recipe to boot.
recipe Pumpkin-Cheesecake Petits Fours
Janine Hoover, NV 10-24-2006
Flag

the flavor
Rated: 1 stars out of 5

was not worth all the trouble
recipe Pumpkin-Cheesecake Petits Fours
Catie Walla Walla, WA 03-17-2006
Flag

More recycled food - gross
Rated: 1 stars out of 5

This recipe really upset me. Not only was it impractical, but gross! Recycled food. If a host served me that food and I... knew the prep of it, I would be offended. It isn't tough to open up a can of sweetened pumpkin mix, sweet condensed milk and a package of cream cheese and make this from "scratch." That is what I would at least consider being "SEMI-homemade." Sandra, your decorating and table setting skills are really great and creative! But when it comes to your recycled food (like the apple napolean), it really creeps me out. GAH!Read more
recipe Pumpkin-Cheesecake Petits Fours
chris st paul, MN 12-13-2005
Flag

Bites size treats
Rated: 3 stars out of 5

Okay I read all the reviews and for what reason these treats appealed to me. I just have to say as part of my disclaimer that... I do watch Semi Home Made and yes I enjoy it. I work FT and have a family and yes sometime I do use the Semi Homemade Tips! Okay now to the reviw- I loved the look of these and made them for a potluck at work. Big points for the look. They were great bite size traets stacked neatly on a tiered tray- very festive (for work)I bought a good pumpkin pie, and (saved the crust which I never did use, so tossed it). The cookie sugar dough has never been a big favorite of mine, I thought the choc would make it better and it was so so. I am not a sugar cookie person. I think the plain sugar dough might have been better, although work staff loved the choc crust. I would roll it out thin. I had mine too think which leaves less room for filling. I used a small can to make the round shape which was ideal. The cheese cake, would have also been good If I hadnt used 'ello No Bake Cheese cake- It just didnt taste enough like cheese cake. Everyone liked the combo cheese cake and pumpkin flavor. I did too. These were good for the small bite size treats, use good pie and cake and then it turns out. I did see something like it already made at Bylerys or upscale grocery. I would prefer a different crust.Read more