Description
This Halloween Cheesecake is a festive and colorful dessert perfect for Halloween celebrations, featuring layers of vibrant orange, black, and purple cheesecake over a crunchy Oreo crust, topped with whipped cream and spooky sprinkles.
Ingredients
Scale
Crust
- 2 cups Oreo cookie crumbs
- 1/2 cup unsalted butter, melted
Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sour cream
- Food coloring (orange, black, purple)
Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Halloween-themed sprinkles or decorations
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan to prevent sticking.
- Prepare Crust: In a medium bowl, mix the Oreo cookie crumbs with the melted butter until well combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan to create the crust base.
- Prepare Filling: In a large mixing bowl, beat the softened cream cheese together with the granulated sugar until smooth and creamy. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract, almond extract, and sour cream until the mixture is uniformly combined.
- Color the Batter: Divide the cheesecake batter evenly into three separate bowls. Add orange food coloring to one bowl, black food coloring to the second, and purple food coloring to the third. Stir each until the color is consistent throughout the batter.
- Layer the Batter: Pour the orange colored batter onto the prepared crust, spreading it evenly. Carefully layer the black batter on top of the orange layer, spreading gently to avoid mixing. Finally, pour the purple batter over the black layer and spread evenly for a smooth finish.
- Bake: Place the springform pan in the preheated oven and bake for 50 to 60 minutes, or until the center looks set and slightly jiggles. Turn the oven off and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
- Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Then place it in the refrigerator for at least 4 hours or preferably overnight to fully set.
- Prepare Topping: In a medium bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form, creating fluffy whipped cream.
- Decorate: Spread or pipe the whipped cream evenly over the chilled cheesecake. Finish by decorating with Halloween-themed sprinkles or decorations to add a festive touch before serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Be careful when layering the colored batters to keep distinct layers without mixing.
- Slow cooling in the oven prevents cracks on the cheesecake surface.
- Chill the cheesecake thoroughly for best texture and sliceability.
- Use a springform pan for easy removal.
- Whipped cream topping can be piped for decorative effects.
- Food coloring amounts can be adjusted for desired color intensity.
