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Halloween Cookies & Cream Cheesecake with Whipped Ghosts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 114 reviews
  • Author: Jasmine
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 50 minutes
  • Total Time: 10 hours 15 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Halloween Cheesecake features a rich and creamy cookies and cream cheesecake nestled on a crunchy Oreo crust, decorated with whipped cream ghosts and candy eyes for a festive spooky touch. Baked with a water bath to ensure a smooth, crack-free texture, it combines classic flavors with a fun Halloween twist, perfect for holiday celebrations.

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

  1. Prepare Oreo Crust: Preheat the oven to 325ºF (162ºC). Spray a 9″ springform pan with nonstick spray and set aside. Crush 20 Oreos in a food processor until fine crumbs form. Mix with melted butter in a large bowl, then press the mixture into the bottom of the springform pan. Bake for 8-10 minutes until set, then remove and let cool while preparing the filling.
  2. Make Cheesecake Batter: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium-high speed until smooth (about 2 minutes). Add granulated sugar and beat again until combined (another 2 minutes). Reduce mixer speed to low. Add heavy cream, Greek yogurt or sour cream, vanilla extract, and orange food coloring and mix until fully incorporated.
  3. Add Eggs and Oreos: Add eggs one at a time, mixing on low speed just until combined, ensuring the batter is smooth without lumps. Gently fold in the chopped 14 Oreos, being careful not to overmix.
  4. Assemble for Baking: Pour the batter over the cooled crust in the springform pan. Create a water bath by placing the springform pan inside a slightly larger round pan (10″ cake pan), which is then placed into an even larger pan (12″ cake pan or roasting pan). Fill the outer pan with hot water halfway up the sides of the middle pan.
  5. Bake the Cheesecake: Carefully transfer the entire setup to the oven. Bake for 1 hour 35 minutes to 1 hour 50 minutes. The center (about 2″ wide) should jiggle slightly and have an internal temperature of 145ºF (63ºC) when checked with a thermometer. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
  6. Cool Completely: Remove the springform pan from the water bath pans and place it on a cooling rack for 2 hours until cooled to room temperature. Then, cover or wrap tightly and chill in the refrigerator for at least 6 hours, preferably overnight.
  7. Decorate with Whipped Cream Ghosts: Once chilled, loosen the crust edges with a spatula or butter knife, release the springform pan ring, and top the cheesecake with homemade whipped cream ghosts. Add candy eyes for a festive Halloween decoration.
  8. Storage: Store leftovers in the refrigerator for up to 5 days. The cheesecake freezes well for up to 3 months; thaw overnight in the refrigerator before serving.

Notes

  • Oreos: For Halloween Oreos (Double Stuf), remove the filling from about half to avoid excess butter in the crust. Regular Oreos can be used whole.
  • Orange Food Coloring: Use gel food coloring (e.g., AmeriColor) to tint the cheesecake batter to your preferred shade or omit if desired.
  • Mixer Speed: Keep mixer speed low after adding wet ingredients to prevent incorporating too much air, which can cause cracks in the cheesecake.
  • Water Bath: Using nested pans for the water bath eliminates the need to wrap the pan in foil and ensures even baking.
  • Cooling: Prop the oven door open with a wooden spoon or spatula during the cooldown period to prevent cracking.

Nutrition

  • Serving Size: 1 slice (1/10th of cheesecake)
  • Calories: 560
  • Sugar: 32g
  • Sodium: 350mg
  • Fat: 42g
  • Saturated Fat: 25g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: 160mg

Find it online: https://jmrecipes.com/halloween-cookies-and-cream-cheesecake-with-whipped-ghosts-recipe/