Go Back

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!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 6 hours
Total Time 7 hours 30 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Ingredients Equipment Method

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)

Equipment

  • Hand or stand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • silicone spatula
  • 9-inch spring form pan

Method
 

To make the Oreo crust
  1. Preheat the oven to 325 degrees.
  2. 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.
  3. Combine the crushed cookies and melted butter. Mix until well combined.
  4. 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.
  5. Bake the crust for 10 minutes, then remove it from the oven and set aside.
To make the cheesecake batter
  1. 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.
  2. 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.
  3. Add sugar, vanilla extract, flour and salt. Beat on high until smooth. Scrape down the bowl once complete.
  4. 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
  1. Sprinkle about one cup of chopped Halloween candy evenly throughout the bottom of the baked Oreo crust.
  2. Spread half of the cheesecake batter evenly throughout the pan, covering the layer of Halloween candy.
  3. Sprinkle about one cup of chopped Halloween candy evenly over the cheesecake batter.
  4. 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.
  5. 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
  1. Place the heavy cream in a small microwave safe bowl and heat for 20-30 seconds or until almost boiling.
  2. 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.
  3. 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.
  4. 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.