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Halloween Cheesecake

Indulgent Halloween Cheesecake That Wows Every Bite

This Halloween Cheesecake combines rich flavors and festive touches, making it a must-have for any spooky celebration.
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Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Chilling Time 6 hours
Total Time 8 hours 5 minutes
Servings: 12 slices
Course: easy cakes
Cuisine: American
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreos The perfect base, giving a rich chocolate flavor.
  • ½ cup Unsalted Butter, melted Helps to bind the crust together.
For the Cheesecake Filling
  • 16 oz Full Fat Cream Cheese, at room temperature Ensures a creamy texture.
  • ¾ cup Granulated Sugar Sweetens the mixture.
  • 1 cup Heavy Whipping Cream Adds lightness and fluffiness.
  • ½ cup Greek Yogurt/Sour Cream Provides tangy depth.
  • 1 tablespoon Vanilla Extract For a warm aroma.
  • 1 tablespoon Orange Food Coloring (optional) Adds a festive touch.
For the Eggs and Extras
  • 3 large Eggs, at room temperature Vital for texture.
  • 1 cup Chopped Oreos Adds hidden crunch.
For Garnishing
  • 1 cup Fresh Berries (for garnish) Adds freshness.
  • ½ cup Chocolate Sauce (for drizzling) Rich finishing touch.

Equipment

  • 9-inch springform pan
  • Food processor
  • Mixing Bowl
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (162°C).
  2. Lightly coat a 9-inch springform pan with nonstick spray.
  3. In a food processor, crush 24 Oreo cookies and mix with ½ cup melted unsalted butter. Press into the springform pan and bake for 8-10 minutes.
  4. In a mixing bowl, beat 16 oz cream cheese until smooth. Gradually add ¾ cup sugar until free of lumps.
  5. Add 1 cup heavy whipping cream, ½ cup Greek yogurt, 1 tablespoon vanilla extract, and 1 tablespoon orange food coloring. Blend until smooth.
  6. Add 3 large eggs one at a time, mixing thoroughly. Fold in 1 cup chopped Oreos.
  7. Place the springform pan in a larger baking dish and fill with hot water halfway up the sides.
  8. Bake for 1 hour and 35-50 minutes until edges are firm and center jiggles slightly.
  9. Turn off the oven and let the cheesecake sit inside for an hour before cooling to room temperature.
  10. Cover and refrigerate for at least 6 hours or overnight.
  11. Remove from springform pan, drizzle with chocolate sauce or top with berries before serving.
  12. Slice into 12 equal pieces and serve.

Nutrition

Serving: 1sliceCalories: 430kcalCarbohydrates: 35gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 120mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Notes

Chill thoroughly for best texture. Avoid cracks by using a water bath and mixing eggs gently.

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