Trick-or-treating is, without a doubt, a favorite childhood tradition. Every year, kids dress up and transform into wizards, mummies and princesses. With excitement levels through the roof, they then run out and go door to door showing neighbors their fun new personas in exchange for sweet treats.
These are memories they’ll never forget. What’s often overlooked, is behind every little princess, wizard, and mummy (and really messy face paint and hair coloring) is a parent who spends countless hours and dollars creating a memorable trick-or-treating experience for their child. We have to wonder, do parents want a piece of the fun too? We’re pretty certain they do.
At Great Wolf Lodge, we believe there is something for everyone in the family to enjoy – and this Howl-O-Ween is no exception. Throughout the entire month of October, boys and girls dress up in their Halloween costumes and trick-or-treat throughout the resort. Tomorrow, October 21, parents can feel the love, too, and enjoy the trick-or-treat fun. When parents visit the Howl-O-Ween house to kick off the trick-or-treat trail with their costumed little ones they can pick up a special treat for National Pumpkin Cheesecake Day.
In honor of this delicious day, our talented culinary teams developed their own special recipe and are offering mini pumpkin cheesecakes on the trick-or-treat trail. Mom and Dad will especially enjoy this stop created just for them!
Don’t forget to show your friends the sweet fun using #GWLHowloween. Can’t make it to Great Wolf Lodge tomorrow? Here’s the recipe to celebrate at home:
No-Bake Pumpkin Cheesecake
Servings: 10 (9oz Servings)
· 1 ½ Graham crackers (break into crumbs)
· ¼ cup unsalted butter, melted
· 1 tablespoon sugar
· 2 tablespoons brown sugar
· 1 tablespoon pure vanilla extract
· 1 8-ounce package cream cheese (softened to room temperature)
· 1 15-ounce can pumpkin pie filling
· 1- 3oz package sugar free cheesecake-flavored instant pudding mix (or vanilla may be substituted as well)
· 1 14-ounce can sweetened condensed milk
· 1 12-ounce container frozen whipped topping
1. Blend cracker crumbs with melted butter, sugar, brown sugar and vanilla, mix until well combined.
2. Spoon the crumbs into individual 9-ounce glass cups (if you prefer, plastic cups work as well). Refrigerate crust to set while making filling.
3. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
4. Add the pumpkin pie filling and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
5. Add the sweetened condensed milk and continue mixing until well combined.
6. Change your stand mixer attachment to the wire whisk. On slow speed, fold in the tub of whipped topping until well combined.
7. Allow the mixture to sit under refrigeration for about an hour to set.
8. Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
9. Garnish with additional whipped topping if desired.
Whip Topping (of your choosing)