Ingredients
1/4 of a Costco (or other brand) cheesecake
1/4 C Premade Pumpkin pie filling
Pumpkin Spice Graham Cracker Crust - Recipe Here! You'll need about 1 TSP per puck)
Melting Chocolate (I used white, but use what you prefer!)
Directions
1. I put 1/4 of a Costco cheesecake (including the crust) in my stand mixer, just to break it up a little, then add 1/4 C premade pie pilling, mix just until combined.
2. Scoop 1 tsp pumpkin spice graham cracker crust into the small mold of your cake puck set (you can use the mini or the original set), and press flat.
3. Add your pumpkin cheesecake mixture to the small mold, on top of the 'crust'
4. Add another teaspoon of the spice crust on top of your cheesecake mixture, press flat using the bottom of a measuring cup (to make sure it is even with the mold set)
5. Freeze your cores to prepare for dipping! Make sure they freeze completely, but remove them from the freezer and let them sit on the counter for 10 minutes before you dip them in chocolate.
Dipping Instructions
1. Melt your chocolate for 1 minute. Add a tsp of Crisco or coconut oil to thin if needed. Continue to microwave in increments of 20 seconds (mixing each time) until chocolate silkily slides off your spoon (110 F-120 F).
2. Place larger mold (with the Benty Cakes logo on the bottom) on the plastic tray and fill one cavity with 2 tablespoons (less if you’re using the mini cake puck mold set) with melted chocolate.
3. Place chilled center on melted chocolate. Gently apply even pressure as you slowly press the center down until chocolate comes up from the sides and covers the top of the center.
4. Scrape off any excess chocolate. If there is not enough chocolate to cover the center, add chocolate and then scrape away excess.
5. Tap the mold tray on the counter to allow air bubbles to rise to the top, removing them from the sides of your cake pucks.
6. Repeat these steps until all cavities are filled. Start out pouring chocolate for one at a time, once you are comfortable begin pouring 2-3 at a time. Take care not to pour too many at the same time as chocolate will set.
7. Because the centers are cold your pucks will set up quickly. Usually, it takes about 15 minutes on the counter depending on how warm your house is, but you can stick them in the fridge if you're in a hurry!
8. You can tell your pucks are ready to pop out if the mold pulls away cleanly. If you see any chocolate stick as you gently pull, they are not set yet.
The most satisfying part is popping out your shiny, professional looking Pucks! Check out my other posted videos for decorating ideas / tricks!!
Tips + Tricks
SPACES ON THE SIDE: If there are spaces on the sides there wasn't enough chocolate or not all the air bubbles were eliminated. To avoid this take care to tap out air bubbles each time a puck center is covered with melted chocolate. More chocolate may be needed to ensure the melted chocolate comes up over all the edges when centers are being pressed down. Scrape off excess chocolate.
CRACKED TOPS: If tops are cracked, centers were pressed too far down. That's ok! You will get the feel for it, or the "eye" for it, as you press your centers in you will start to see how much of a chocolate layer you want on the bottom.
DIFFICULTY PRESSING CENTERS IN: If there's difficulty pressing centers in, then chocolate is too thick. It should come up over the sides. Ensure if using candy melts they are thinned with a little shortening or coconut oil.