This Halloween Cookies and Cream Cheesecake is a fun treat that brings spooky vibes! With a creamy filling loaded with chocolate cookies and a crunchy cookie crust, it’s simply dreamy.
Who can resist a cheesecake that looks like Halloween? I love serving it at parties, and watching everyone’s faces light up when they take a slice! It’s such a fun dessert to make with kids.
Key Ingredients & Substitutions
Oreo Cookies: They make both the crust and add a delicious cookie surprise inside. If you want to switch it up, try chocolate graham crackers or any other chocolate sandwich cookies.
Cream Cheese: This gives the cheesecake its creamy texture. If you’re looking for a lighter option, you could use Neufchâtel cheese instead, which has less fat but still works well!
Pumpkin Puree: It adds flavor and color. Can’t find pumpkin? Sweet potato puree is a good alternative for a different yet delicious taste, or simply omit it for a classic cookies and cream cheesecake.
Sour Cream: It gives moisture and tang. Plain yogurt can be a great substitute – use Greek yogurt for a thicker consistency or regular yogurt for something lighter.
Heavy Whipping Cream: Essential for the whipped topping. If you’re in a pinch, you can use ready-made whipped cream or a dairy-free whipped topping.
How Can I Ensure My Cheesecake is Smooth and Creamy?
Getting that perfect smooth cheesecake is all about how you mix your ingredients. Start with softened cream cheese; it mixes easier and prevents lumps. Here’s how to achieve a creamy texture:
- Beat the cream cheese with sugar until fluffy before adding other ingredients. This helps combine them without over-mixing later.
- Add eggs one at a time and mix gently. Over-beating can introduce air and lead to cracks when baking.
- After pouring the batter into the crust, tap the pan gently on the counter. This helps release any trapped air bubbles.
By following these tips, you’ll have a silky, delicious cheesecake that everyone will love! Enjoy making this festive dessert! 🎃
Halloween Cookies and Cream Cheesecake
Ingredients You’ll Need:
For the Crust:
- 24 Oreo cookies (crushed finely)
- 6 tbsp unsalted butter (melted)
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup pumpkin puree (for Halloween orange tint and flavor)
- 15 Oreo cookies (roughly chopped)
For Decoration:
- 1 cup heavy whipping cream (chilled)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Oreo halves for topping
- Halloween-themed edible decorations (optional, e.g. black fondant ghosts, candy eyes)
How Much Time Will You Need?
You’ll need about 20 minutes for prep and around 1 hour for baking. Don’t forget to let it chill for at least 4 hours (or better yet, overnight) for the best texture. In total, you’re looking at about 5 hours and 20 minutes including chilling time—perfect for making ahead of your Halloween festivities!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This ensures it’s ready for the cheesecake right after you prepare it. Grease a 9-inch springform pan and line the bottom with parchment paper to make removing the cheesecake easy later!
2. Make the Crust:
In a mixing bowl, combine the finely crushed Oreo cookies with melted butter. Stir until thoroughly mixed. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for about 10 minutes, then remove it from the oven and let it cool while you work on the filling.
3. Mix the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add in the sour cream, eggs one at a time, vanilla extract, and pumpkin puree, mixing until everything is fully combined and smooth. You’ll want to make sure not to overmix!
4. Add the Oreo Pieces:
Gently fold in the roughly chopped Oreo cookies into your cheesecake batter. This will give it that yummy cookies and cream flavor throughout!
5. Pour and Bake:
Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for about 50-60 minutes. The edges should be set, and the center will have a slight jiggle—this is perfect!
6. Cool Gradually:
Once it’s done baking, turn off the oven and leave the cheesecake inside with the door cracked for about 1 hour. This gradual cooling helps prevent any cracks.
7. Chill the Cheesecake:
After the hour is up, remove the cheesecake from the oven and let it cool to room temperature, then cover it and place it in the refrigerator for at least 4 hours or overnight to set completely.
8. Make the Whipped Cream:
When you’re ready to decorate, whip the chilled heavy cream, powdered sugar, and vanilla extract in a mixing bowl until you reach stiff peaks. This will be your light and fluffy topping!
9. Decorate Your Cheesecake:
Once the cheesecake is chilled and firm, pipe the whipped cream around the edge of the cake in rosettes. Decorate each with Oreo halves and add any fun Halloween-themed decorations you like for a festive touch!
10. Serve and Enjoy:
Slice your Halloween Cookies and Cream Cheesecake and serve chilled. Watch everyone enjoy this spooky yet delicious treat!
This cheesecake is not just a dessert; it’s a celebration on your table, combining rich flavors and festive charm. Happy Halloween baking!
Can I Use a Different Type of Cookie for the Crust?
Absolutely! While Oreos are classic, you can substitute them with any chocolate sandwich cookie or even chocolate graham crackers for a slightly different flavor profile.
How Do I Avoid Cracks in My Cheesecake?
To minimize cracks, make sure to mix your batter on low speed and avoid overmixing. Also, allow the cheesecake to cool gradually in the oven after baking, and chill it completely in the fridge before serving.
Can I Make This Cheesecake Ahead of Time?
Yes, this cheesecake can be made a day or two in advance! Just keep it covered in the fridge. It actually tastes even better after sitting, as the flavors have more time to meld.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the fridge for up to 3-4 days. If you want to keep it longer, you can freeze it. Just wrap it tightly in plastic wrap and foil to prevent freezer burn, and it should last up to 2 months!
