This Halloween Cookies and Cream Cheesecake is treat time at its best! With a rich cream cheese filling and crushed cookies mixed in, it’s spooky and delicious.
Who can resist a dessert that combines cheesecake and cookies? I love serving it topped with whipped cream to make it extra festive. Get ready for some tasty bites! 🎃
Key Ingredients & Substitutions
Oreo Cookies: These are the star of the crust and filling. If you’re looking for a twist, use mint Oreos for a refreshing flavor or gluten-free Oreos for a gluten-free version. Regular chocolate sandwich cookies work too!
Cream Cheese: Softened cream cheese is key for a smooth filling. If you’re dairy-free, try using a dairy-free cream cheese alternative. Just make sure it’s spreadable for the best results.
Sour Cream: This adds rich creaminess to the filling. You can substitute with Greek yogurt for a healthier option; it still gives that creamy texture we love.
Heavy Whipping Cream: Necessary for whipping, giving that fluffy topping. If you want a lighter option, coconut cream can be a delightful substitute! Just chill a can of coconut milk and use the solid part.
How Do I Avoid Cracks in My Cheesecake?
Cracking is a common issue with cheesecakes, but it can be minimized. First, be careful not to overmix your batter after adding the eggs, as this can incorporate too much air. Also, bake your cheesecake in a water bath to keep it moist during baking.
- Wrap your springform pan tightly in aluminum foil to prevent water entering.
- Place it in a larger baking dish filled with about an inch of hot water while baking.
- After baking, turn off the oven and crack the door open, letting the cheesecake cool slowly inside.
This helps avoid sudden temperature changes that cause cracks!
Halloween Cookies and Cream Cheesecake
Ingredients:
For the crust:
- 24 Oreo cookies (regular or chocolate sandwich cookies)
- 5 tbsp unsalted butter, melted
For the cheesecake filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup crushed Oreo cookies (about 8-10 cookies)
- Orange gel food coloring (enough to get a vivid orange color)
For the topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Whole Oreo cookies, halved, for garnish
- Mini Oreo pieces or chocolate chips for decoration
- Edible ghost decoration or candy eyes (optional)
Time Needed:
This Halloween Cookies and Cream Cheesecake takes about 30 minutes to prepare and requires about 60-70 minutes of baking time. Don’t forget to set aside at least 4 hours or overnight for chilling in the refrigerator. In total, you’re looking at approximately 5 hours from start to sweet finish!
Step-by-Step Instructions:
1. Preparing the Crust:
First, preheat your oven to 325°F (163°C). Crush the 24 Oreo cookies finely using a food processor, or place them in a plastic bag and smash them with a rolling pin until crumbly. In a mixing bowl, combine the crushed cookies with the melted butter to form a wet mixture. Next, press this mixture evenly into the bottom of a 9-inch (23 cm) springform pan. Use the back of a spoon or a flat-bottomed cup to compact it firmly. Bake the crust in the preheated oven for 10 minutes, then take it out and let it cool.
2. Making the Cheesecake Filling:
In another large bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy. Gradually add in the granulated sugar and mix until well combined. Add the eggs one at a time, beating on low speed after each addition until they are just blended in. Stir in the vanilla extract and sour cream, mixing until smooth.
3. Adding Color and Cookies:
Now comes the fun part! Add orange gel food coloring gradually until you reach a bright pumpkin-like orange. Gently fold in 1 cup of crushed Oreo cookies to give the filling that delicious cookies and cream flavor. This will add a delightful texture to the filling!
4. Pouring and Baking:
Pour your cheesecake filling over the cooled crust in the springform pan. Use a spatula to smooth out the top for an even finish. Bake the cheesecake in the oven for about 50-60 minutes. You’ll know it’s done when the edges are set, but the center still has a slight wobble. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to help prevent cracking.
5. Cooling and Chilling:
After the hour is up, remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, but preferably overnight, to let it fully set and develop its flavor.
6. Preparing the Topping:
Just before serving, whip the heavy cream in a mixing bowl with powdered sugar and vanilla extract until stiff peaks form. This whip will add a light and fluffy layer on top of your cheesecake!
7. Finishing Touches:
After chilling, carefully remove the cheesecake from the springform pan and place it on a serving plate. Pipe or spread the whipped cream around the top edge of the cheesecake. For decoration, press halved Oreos into the whipped cream and sprinkle mini Oreo bits or chocolate chips on top. To make it festive, place an edible ghost decoration or candy eyes in the center!
8. Serve and Enjoy:
Slice your spooky creation, serve chilled, and enjoy the deliciousness of your Halloween Cookies and Cream Cheesecake! It’s sure to be a hit at any Halloween gathering!
Can I Use Different Types of Cookies for the Crust?
Absolutely! While Oreos are traditional, you can experiment with other chocolate sandwich cookies or even graham crackers for a different flavor. Just make sure the cookies are finely crushed and combined well with the melted butter.
How Can I Make This Cheesecake Gluten-Free?
To make a gluten-free version, simply substitute regular Oreos with gluten-free Oreo cookies or use another gluten-free cookie for the crust. Also, ensure that your other ingredients, like baking powder or vanilla extract, are gluten-free.
Can I Freeze Leftovers?
Yes, you can freeze any leftovers! Wrap individual slices or the whole cheesecake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will stay fresh for up to 2 months. Thaw in the refrigerator overnight before serving.
What’s the Best Way to Decorate This Cheesecake?
For a festive touch, use whipped cream to create swirls or spikes around the edge. Add halved Oreos, chocolate chips, or spooky decorations like edible ghosts or candy eyes in the center. You can also sprinkle orange zest or edible glitter for added flair!
