PUMPKIN CHEESECAKE
EDIBLE COCKTAILS
TO ASSEMBLE THE PUMPKIN PIE EDIBLE COCKTAILS:
Prepare your graham cracker crust layer (recipe below), setting aside about 1/3 cup or so for garnishing.
Prepare and pour on the Pumpkin Pie Layer (recipe below).
Allow this layer too cool slightly, about 1/2 - 1 hour. The top should be sticky to the touch and still slightly wiggly.
Prepare and pour on the Rum Cheesecake Layer (recipe below).
Allow to chill until fully set, usually about 4 - 6 hours, overnight is best.
Cut your cocktail gels with a sharp knife warmed with water or fun cookie cutters.
Place the cocktail gel on your plate.
Dust the plate with some pumpkin pie spice.
Place the mini pumpkin pie gels around the spice.
Top the Pumpkin Pie Cocktail Gel with a sprinkle of the saved graham cracker crumbs, a dollop of whipped cream and one final mini gel.
GRAHAM CRACKER CRUST LAYER
Ingredients:
1-1/2 C. Finely Ground Graham Crackers
1/2 C. White Sugar
6 Tablespoons Melted Butter
Pinch of Salt
Directions:
Combine ingredients until well blended.
Press mixture into the bottom of a 9x12 cake pan.
Bake at 375 degrees F for 7 minutes.
Allow to cool.
PUMPKIN PIE LAYER
Ingredients:
3/4 C. Pumpkin Liqueur or Vodka
1/4 C. Dark Rum
2/3 C. Pumpkin Puree
1/2 C. Sugar
1 Tsp. Pumpkin Pie Spice
2 Tablespoons Half & Half
2 Envelopes Knox Gelatin
2-1/2 C. Water
Directions:
Add 2 cups of the water to a sauce pan, add the gelatin and allow to dissolve for 2 minutes.
Add the pumpkin puree, spices and sugar then heat on medium until all the sugar has dissolved and the mixture is smooth.
Remove from the heat, allow to cool until you can touch the pan with your hand.
Combine the vodka, rum, half & half and the remaining water.
Add this to your gelatin mixture in the pan, blending well.
Pour onto your graham cracker crust.
(If you want to decorate your plating with some mini shaped gels like in the photo, pour a little into some muffin tins about 1/2" deep and chill with the crusted layer.)
RUM CHEESECAKE LAYER
Ingredients:
1 Package Instant Cheesecake Pudding
3/4 C. Milk
1/2 C. Dark Rum
1/4 C. Spiced Rum
1 Envelope Knox Gelatin
2 Tablespoons Water
Directions:
Dissolve the gelatin in the water and set aside while you mix the pudding and milk.
With a hand mixer, blend the pudding and milk just until completely smooth, about 1 minute.
Add the dissolved gelatin and blend well.
Pour in both the rums and blend on low.
Pour on top of the Pumpkin Pie Layer.
