Description
This Halloween Cheesecake features a rich cookies and cream filling on a crunchy Oreo crust, tinted with orange food coloring for a festive touch. It’s topped with adorable whipped cream ghosts decorated with candy eyes, making it a perfect spooky dessert for fall celebrations and Halloween parties.
Ingredients
Scale
OREO CRUST
- 20 Oreos
- ¼ cup (57g) unsalted butter, melted
COOKIES & CREAM CHEESECAKE
- 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 (gel preferred), to tint
- 4 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 14 Oreos, chopped
WHIPPED CREAM GHOSTS
- 1 cup homemade whipped cream
- Candy eyes
Instructions
- Prepare the Oreo Crust: Preheat the oven to 325ºF (162ºC) and spray a 9″ springform pan with nonstick spray. Crush 20 Oreos in a food processor to fine crumbs, then mix with melted butter. Press the mixture evenly into the bottom of the pan and bake for 8-10 minutes until set. Remove and let cool.
- Make the Cheesecake Batter: Beat the softened cream cheese on medium-high speed until smooth (about 2 minutes). Add granulated sugar and beat another 2 minutes until combined. Lower mixer speed to low and add heavy cream, Greek yogurt or sour cream, vanilla extract, and orange food coloring. Mix until fully combined. Add eggs one at a time on low speed, mixing until just combined after each addition. Gently fold in chopped Oreos without overmixing.
- Set up Water Bath and Bake: Pour batter over cooled crust in the springform pan. Place this pan inside a slightly larger pan, and then place both into an even larger roasting pan. Pour hot water into the outer pan halfway up the sides of the middle pan to create a water bath. Carefully transfer to the oven and bake for 1 hour 35 minutes to 1 hour 50 minutes. The center should jiggle slightly and reach an internal temperature of 145ºF (63ºC).
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Then remove the springform pan from the water bath and cool on a rack for 2 more hours. After it’s completely cooled, cover tightly and refrigerate for at least 6 hours or overnight.
- Decorate with Whipped Cream Ghosts: Before serving, loosen the crust from the sides of the pan, release the springform ring, and top the cheesecake with homemade whipped cream formed into ghosts. Add candy eyes to finish the spooky look. Store leftovers refrigerated up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge before serving.
Notes
- Oreos: Halloween Double Stuf Oreos were used with half the filling removed to reduce butter needed in the crust. Regular Oreos with full filling can be used as well.
- Orange Food Coloring: Gel coloring is preferred (such as AmeriColor) and can be adjusted to your desired shade. It can also be omitted if preferred.
- Mixer Speed: Keep mixer speed low after adding cream cheese to avoid incorporating too much air, which can cause cracks or bubbles in the cheesecake.
- Water Bath Pans: Using nested pans for the water bath eliminates the need for foil wrapping and ensures even baking.
- Cooling: Propping the oven door open with a wooden spoon or spatula helps the cheesecake cool gradually and prevents cracking.
Nutrition
- Serving Size: 1 slice (1/10th of cheesecake)
- Calories: 560
- Sugar: 35g
- Sodium: 220mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 160mg
