Print

Halloween Cheesecake Recipe

Halloween Cheesecake Recipe
Print Recipe

★★★★★

4.9 from 16 reviews

This festive Halloween Cheesecake features a rich and creamy cookies and cream filling with a crunchy Oreo crust. Enhanced with orange food coloring for a spooky twist, it’s topped with homemade whipped cream ghosts and candy eyes—perfect for your Halloween celebrations.

Ingredients

Scale

Oreo Crust

  • 20 Oreos
  • ¼ cup (57g) unsalted butter, melted

Cheesecake Filling

  • 32 ounces (900g) full fat block cream cheese, completely softened to room temperature
  • 1 cup (200g) granulated sugar
  • ¼ cup (60mL) heavy whipping cream, at room temperature
  • 5 ounces (153g) Greek yogurt or sour cream (about ⅔ cup), at room temperature
  • 1 tablespoon vanilla extract
  • Orange food coloring, to desired color
  • 4 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 14 Oreos, chopped

Topping

  • 1 cup homemade whipped cream
  • Candy eyes

Instructions

  1. Prepare the Oreo crust: Preheat your oven to 325ºF (162ºC) and spray a 9″ springform pan with nonstick spray. Crush 20 Oreos into fine crumbs using a food processor, mix with melted butter, and press evenly into the bottom of the pan. Bake the crust for 8-10 minutes until set and then let it cool while you prepare the filling.
  2. Make the cheesecake batter: Beat softened cream cheese on medium-high speed until smooth, about 2 minutes. Add sugar and continue beating for another 2 minutes. Lower mixer speed and add the heavy cream, Greek yogurt or sour cream, vanilla extract, and orange food coloring. Mix thoroughly until combined. Add eggs one at a time, mixing on low speed till just incorporated. Gently fold in the chopped Oreos without overmixing.
  3. Set up water bath and bake: Pour batter into the Oreo crust in the springform pan. Place this pan inside a slightly larger pan, which is then placed inside an even larger pan. Fill the outermost pan halfway with hot water, carefully creating a water bath. Transfer everything to the oven.
  4. Bake cheesecake: Bake for 1 hour 35 minutes to 1 hour 50 minutes. The center should jiggle slightly, and the internal temperature should reach 145ºF (63ºC). Turn off the oven and allow the cheesecake to cool inside for 1 hour.
  5. Cool and chill: After cooling in the oven, remove the cheesecake from the water bath pans and cool on a rack for 2 hours. Then cover and refrigerate for at least 6 hours or overnight, allowing the cheesecake to fully set.
  6. Decorate with whipped cream ghosts: Loosen the edges of the cheesecake and remove the springform pan ring. Pipe homemade whipped cream onto the top to create ghost shapes and adorn with candy eyes. Keep refrigerated and enjoy!

Notes

  • Ensure all dairy ingredients and eggs are at room temperature to avoid lumps in the batter.
  • Do not overmix after adding eggs or Oreos to maintain a smooth and creamy texture.
  • A water bath helps prevent cracks by providing gentle, even heat during baking.
  • Chilling overnight improves the texture and flavor development.
  • Leftover cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
  • Thaw frozen cheesecake overnight in the refrigerator before serving.

Nutrition

Keywords: Halloween cheesecake, Oreo cheesecake, cookies and cream cheesecake, Halloween dessert, whipped cream ghosts, festive cheesecake, holiday dessert

Find it online: https://flavorsbymaya.com/halloween-cheesecake-recipe/