Mini Cheesecake Pumpkins

Directions

1. Set your oven to 325°F. Coat the inside of each pumpkin mold cavity with butter.
2. In a bowl, beat the softened cream cheese on low speed until smooth, scraping the sides often. Add the sugar and continue beating on low until creamy. Pour in the heavy cream, eggs, and vanilla, then beat just until everything is mixed together.
3. Remove about 2 tablespoons of the filling and tint it green with food coloring.
4. Color the remaining filling orange with food coloring.
5. Using a small brush, paint the green filling into the stem area of each mold cavity (you'll need about 40).
6. The filling is thick enough to stay put, but for extra security, place the filled molds in the freezer for 5 minutes.
7. Put the silicone pumpkin mold on a baking sheet for stability.
8. Spoon the orange cheesecake filling into each cavity, filling them nearly to the top.
9. Leave about 1/16 inch of space at the top of each mold to allow the cheesecake to expand while baking.
10. Bake for 12 to 14 minutes, until the tops look set but the centers are still slightly jiggly.
11. Let the cheesecakes cool at room temperature for 30 minutes, then transfer to the freezer for at least 1 hour.
12. Remove the mold from the freezer, flip it upside down, and gently press the pumpkins out.
13. Keep the mini cheesecakes refrigerated for up to 5 days, or freeze for a few weeks.
14. Before serving, press mini chocolate chips into the cheesecakes to create jack-o'-lantern faces, if desired.