Carving a jack-o'-lantern is a messy and detailed task that can be fun for those of all ages. This no bake cheesecake however, gives you the best of both worlds of creating the perfect jack-o'-lantern and getting to eat something delicious- after you take the perfect photo :)
Ingredients:
Brownie:
1½ cups all-purpose flour (see Cook's Note)
⅓ cup unsweetened cocoa powder
½ teaspoon fine salt
2 sticks (16Tbsp) unsalted butter
½ cup semisweet chocolate, chopped
2 cups granulated sugar
4 large eggs, slightly beaten
One 10-ounce bag bittersweet chocolate chips
Cheesecake:
1- ¼-ounce packet unflavoured powdered gelatin
2- 8-ounce packages cream cheese, at room temperature
1- 15-ounce can pure pumpkin puree
1½ cups confectioners' sugar
½ cup sour cream
1 Tbsp vanilla extract
Pinch fine salt
½ cup store-bought vanilla frosting
2 Tbsp square semisweet chocolate
Directions:
Brownie:
Preheat the oven to 350˚F. Line a 10-by-15-inch baking dish with parchment paper leaving a 2-inch over hang on at least two of the sides. Coat the parchment with nonstick cooking spray.
Whisk together the flour, cocoa powder and salt in a medium bowl.
Melt the butter and semisweet chocolate in a medium saucepan over medium heat, stirring frequently, until smooth. Let cool slightly, about 10 minutes. Stir in the sugar and then the eggs.
Add the flour mixture in two batches and stir to combine.
Pour the batter into the prepared pan and bake until a toothpick comes out with just a few crumbs, 20 to 25 minutes.
Sprinkle the bittersweet chocolate chips evenly over the top of the brownie. Let sit for 5 minutes to melt slightly. Use and offset spatula to spread the chocolate over the brownie. Let the cool completely in the pan on a cooling rack, about 1 hour.
On one half of the brownie, trace the bottom of a 9-inch springform pan with a paring knife and cut out the circle. Fit the brownie circle, chocolate coating-side up, into the bottom of the springform pan and lock the side.
For the Jack-o'-Lantern eyes: From the remaining brownie half, use the paring knife to cut out two 2 ½-inch equilateral triangles. For the Jack-o'-Lantern nose: Cut one 2-inch equilateral triangle.For the Jack-o'-Lantern mouth: Cut a 5-inch-wide half-moon. Cut out a bottom and top tooth that are slightly offset.
Cheesecake:
Make the cheesecake: Combine the gelatin with ¼ cup water in a small microwave safe bowl and set aside to soften, about 5mins. Combine the cream cheese, pumpkin puree, confectioners' sugar, sour cream, vanilla and salt in a food processor and process until smooth.
Microwave the gelatin until melted, stirring as needed, about 30s. Add the gelatin to the cream cheese mixture and process to combine, about 30s. Pour the batter into the springform pan, on top of the brownie bottom.
Press the brownie eyes, nose and mouth into the batter until they are even with the top of the batter, taking care not to get any batter on top. Chill in the refrigerator until completely set, 4hrs and up to overnight.
Serves: 10-12
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