Halloween Candy Cheesecake
This Halloween Candy Cheesecake has an Oreo crust and vanilla cheesecake base, then can be filled with an assortment of your leftover Halloween candy!
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Servings: 16 pieces
Equipment
- Measuring cups and spoons
- silicone spatula
- 9-inch spring form pan
Ingredients
For the Oreo crust
- 24 Oreo cookies finely crushed
- 5 tablespoons butter melted
For the cheesecake batter
- 32 ounces cream cheese softened, 4 bricks
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 eggs
For the chocolate ganache topping
- ¼ cup heavy cream
- ½ cup semi-sweet chocolate chips
For the Halloween Candy filling & topping
- 24 pieces fun-sized chocolate Halloween candy any variety, about 3 cups (chopped)
Instructions
To make the Oreo crust
- Preheat the oven to 325 degrees.
- Use a food processor to finely crush the Oreo cookies. If you don't have a food processor, you can also place the cookies in a gallon bag and use a rolling pin to crush the cookies.
- Combine the crushed cookies and melted butter. Mix until well combined.
- Press the crust mixture throughout the bottom of a well-greased 9-inch spring form pan. You can use your fingers or the back of a measuring cup to press the mixture throughout the pan.
- Bake the crust for 10 minutes, then remove it from the oven and set aside.
To make the cheesecake batter
- Add 1-2 inches of warm water to a roasting pan or large rimmed cookie sheet and place on the bottom oven rack. Allow it to heat up for 5-10 minutes before baking your cheesecake.
- In a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese until smooth. Scrape down the bowl once complete.
- Add sugar, vanilla extract, flour and salt. Beat on high until smooth. Scrape down the bowl once complete.
- Add in the eggs and beat on low-medium speed until fully combined. Do not over beat. Scrape down the bowl once complete.
To assemble and bake the cheesecake
- Sprinkle about one cup of chopped Halloween candy evenly throughout the bottom of the baked Oreo crust.
- Spread half of the cheesecake batter evenly throughout the pan, covering the layer of Halloween candy.
- Sprinkle about one cup of chopped Halloween candy evenly over the cheesecake batter.
- Spread the remaining cheesecake batter over the Halloween candy. Tap the pan against the counter a few times to release any air bubbles and even out the batter.
- Bake for 60-75 minutes, or until there is a 3-4 inch jiggle in the center. Then turn off the oven and leave the cheesecake in the oven for another 1-2 hours or until the oven has cooled to room temperature. Once the cheesecake has reached room temperature, cool it in the fridge for at least 4 hours (preferably overnight). Once the cheesecake has chilled you can run a butter knife around the bottom and sides of the pan to release it.
To top the cheesecake
- Place the heavy cream in a small microwave safe bowl and heat for 20-30 seconds or until almost boiling.
- Pour in the chocolate chips and stir until the mixture is smooth. Return it to the microwave for 10-20 seconds if necessary and mix until the chocolate is smooth.
- Pour the warm chocolate ganache mixture over the chilled cheesecake and spread it evenly. Allow some of it to drip down the sides if desired.
- Sprinkle the remaining chopped Halloween candy over the top of the chocolate ganache. Return the cheesecake to the fridge to allow the chocolate to set.