Description
Celebrate Halloween with this festive and creamy Halloween Cheesecake featuring a rich Oreo crust, smooth orange-tinted cream cheese filling, and adorable whipped cream ghosts with candy eyes. Perfect for spooky celebrations and dessert lovers alike, this cheesecake combines classic cookies and cream flavors with a fun, seasonal twist.
Ingredients
Crust
- 20 Oreos
- ¼ cup (57g) unsalted butter, melted
Cheesecake Filling
- 32 ounces (900g) full fat block cream cheese, 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, as needed
- 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
- Preheat and prepare pan: Preheat your oven to 325ºF (162ºC). Spray a 9" springform pan (or a Fat Daddio's cheesecake pan) with nonstick spray and set aside.
- Make the Oreo crust: Using a food processor, crush 20 Oreos into fine crumbs. Transfer to a large bowl, add melted butter, and stir well to combine. Press the crumb mixture evenly into the bottom of the prepared springform pan. Bake the crust for 8-10 minutes until set, then remove from oven and let cool.
- Prepare the cheesecake batter: In a large bowl, beat softened cream cheese on medium-high speed with a handheld or stand mixer (paddle attachment) until smooth, about 2 minutes. Add granulated sugar and beat for another 2 minutes until fully combined.
- Incorporate wet ingredients and eggs: Lower mixer speed to low and add heavy cream, Greek yogurt (or sour cream), vanilla extract, and orange food coloring. Mix until fully incorporated. Add eggs one at a time, mixing on low speed just until blended, to create a smooth, creamy, lump-free batter.
- Add chopped Oreos: Gently fold in the chopped 14 Oreos by hand, being careful not to overmix to maintain texture.
- Assemble water bath: Pour the batter into the prepared crust. Set the 9" springform pan inside a slightly larger pan (like a 10" cake pan), then place that pan inside an even larger pan (such as a 12" cake or roasting pan). Fill the outermost pan with hot water halfway up the sides of the middle pan to create a water bath.
- Bake the cheesecake: Carefully transfer the whole setup into the oven. Bake for 1 hour 35 minutes to 1 hour 50 minutes. The center (about 2" wide) should still jiggle slightly. Use a digital instant-read thermometer to confirm the internal temperature is 145ºF (63ºC).
- Cool the cheesecake: Turn off the oven and let the cheesecake cool inside the oven for 1 hour. Afterward, remove it from the water bath and allow it to cool on a wire rack for 2 more hours. Once completely cooled, cover tightly and refrigerate for at least 6 hours or preferably overnight.
- Decorate with whipped cream ghosts: Remove cheesecake from the refrigerator. Loosen the crust using a spatula or butter knife and remove the springform pan's outer ring.
- Add whipped cream and candy eyes: Top the cheesecake with homemade whipped cream shaped like ghosts and place candy eyes on them for a fun Halloween look.
- Store and serve: Keep leftovers refrigerated for up to 5 days. The cheesecake also freezes well for up to 3 months; thaw overnight in the refrigerator before serving.
Notes
- Use room temperature ingredients to ensure a smooth, lump-free cheesecake batter.
- A water bath helps prevent cracking and promotes even baking.
- Do not overmix the batter once eggs are added to avoid incorporating excess air.
- For best results, chill the cheesecake overnight to allow it to fully set.
- Homemade whipped cream can be replaced with store-bought, but fresh whipped cream holds better for decorations.
- The cheesecake can be frozen for longer storage; thaw completely in the fridge before serving.
