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.