Spooky Halloween Cheesecake
A delightful cheesecake featuring a buttery graham cracker crust and a creamy filling decorated to bring the festive spirit of Halloween to your dessert table.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
For the cheesecake filling
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
For decoration
- Food coloring (orange, black, green) For decorating the cheesecake
- Candy decorations (e.g., gummy worms, spider candies) For spooky topping
Instructions
Preparation
- Gather all your ingredients before starting. Measure out the graham cracker crumbs, butter, cream cheese, sugar, and eggs.
- Preheat your oven to 325°F (160°C).
Cooking the Base
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well until all crumbs are coated.
- Press this mixture into the bottom of a 9-inch springform pan, forming a solid crust.
Preparing the Filling
- In a large mixing bowl, add the softened cream cheese, sugar, and vanilla extract. Beat the mixture on medium speed until it’s completely smooth and creamy.
- Add the eggs one by one, beating well after each addition.
- Stir in the sour cream until smooth and creamy.
Baking
- Pour the cream cheese mixture over the prepared crust in the springform pan.
- Bake for about 55-60 minutes, or until the center is set and slightly jiggly.
Cooling and Chilling
- Remove the cheesecake from the oven and let it cool at room temperature for 15 minutes.
- Refrigerate for at least 4 hours or ideally overnight.
Decorating and Serving
- Bring the cheesecake out and decorate with food coloring and candy decorations.
- Slice and serve it chilled.
Notes
Cover the cheesecake tightly with plastic wrap or aluminum foil for storage. It can last in the fridge for up to one week. Freeze for up to three months. Thaw in the refrigerator overnight when ready to serve.