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Halloween Cheesecake

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A delightful Halloween Cheesecake combining creamy pumpkin and rich chocolate, perfect for festive gatherings.

Ingredients

Scale
  • 200g chocolate cookies, crushed into fine crumbs
  • 75g unsalted butter, melted
  • 450g full-fat cream cheese, softened
  • 100g granulated sugar
  • 1 teaspoon vanilla extract
  • 60g pumpkin puree
  • 2 large eggs
  • 1 teaspoon cornstarch
  • Orange gel food coloring, optional
  • 100g dark chocolate, chopped
  • 12 small chocolate truffles or round candies

Instructions

  1. Preheat your oven to 325°F (163°C) and line a standard muffin pan with 12 paper liners.
  2. Combine crushed chocolate cookies with melted butter until moistened, then press into the base of each liner. Bake for 5 minutes and cool.
  3. Beat the softened cream cheese until smooth, then mix in sugar, vanilla, and pumpkin puree until fully combined.
  4. Add eggs one at a time, mixing on low, then stir in cornstarch and optional food coloring.
  5. Divide the batter among muffin cups, filling each about three-quarters full, and bake for 20–25 minutes until edges set.
  6. Turn off the oven and let cheesecakes cool inside for 30 minutes. Transfer to a wire rack and refrigerate for at least 4 hours.
  7. Melt dark chocolate and pipe concentric circles on each cheesecake, then use a toothpick to create a spider web design.
  8. Place a chocolate truffle on each cheesecake to represent a spider and pipe legs from the truffle. Serve chilled.

Notes

Serve with vanilla ice cream or whipped cream for a delightful pairing. These cheesecakes can be made a day in advance.

Nutrition

Find it online: https://doughgirlbylea.com/halloween-cheesecake-recipe/

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