This Halloween Cookies and Cream Cheesecake is spooky good! With layers of fluffy cream cheese and crushed cookies, it’s a treat that looks festive and tastes amazing.
Plus, those cookie crumbs add a fun crunch. I love serving it at parties—everyone gets excited when they see it! It’s the perfect way to celebrate Halloween with something sweet. 🎃
Key Ingredients & Substitutions
Oreo Cookies: These are the backbone of both the crust and the cheesecake filling. If you prefer, you can use another chocolate sandwich cookie like Hydrox for a similar flavor.
Cream Cheese: Full-fat cream cheese provides the best texture and flavor. If you’re looking for a lower-calorie option, use light cream cheese instead, but it may be less rich.
Sour Cream: This adds tanginess and creaminess. Greek yogurt is a great substitute if you’re out of sour cream; just make sure it’s plain and unsweetened!
Pumpkin Puree: For the caramel topping, pumpkin puree gives a seasonal twist. If you can’t find it, you can use butternut squash puree for a comparable flavor.
Butter: Unsalted butter is recommended so you can control the saltiness. If you’re dairy-free, use a plant-based butter substitute that melts well.
How Do You Get a Creamy Cheesecake Without Cracks?
Achieving a smooth, creamy cheesecake requires a few careful steps. Here’s how:
- Beat cream cheese until soft before adding other ingredients to avoid lumps.
- Add eggs one at a time and mix gently; overmixing can introduce air and lead to cracks.
- To bake, use a water bath (Bain-Marie) by placing your springform pan in a larger pan filled with hot water. This provides a moist environment and helps prevent cracks.
After baking, leave the oven door slightly ajar as the cheesecake cools down. This gradual temperature change is key to avoiding cracks!
Halloween Cookies and Cream Cheesecake
Ingredients You’ll Need:
For the Crust:
- 24 Oreo cookies, finely crushed
- 5 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 15 Oreo cookies, crushed into small pieces
For the Pumpkin Caramel Topping:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- 1/2 cup heavy cream, warm
- 2 tbsp pumpkin puree
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
For Decoration:
- Whipped cream
- Whole Oreo cookies
- Mini chocolate chips (for eyes and nose on whipped cream ghosts)
How Much Time Will You Need?
This dessert will take about 30 minutes to prepare, followed by baking time of 50–60 minutes. Don’t forget to allow for chilling time of at least 4 hours or overnight for the best flavor and texture. Overall, you should plan for a total of about 6 hours including chilling time!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). In a bowl, mix together the finely crushed Oreos and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Once done, bake the crust for about 10 minutes and then allow it to cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with the granulated sugar until it becomes smooth and creamy. Next, mix in the vanilla extract. Then, add the eggs one at a time, making sure to fully incorporate each egg before adding the next one. Finally, mix in the sour cream until you achieve a smooth consistency. Gently fold in the crushed Oreo pieces into the filling mixture.
3. Combine and Bake:
Pour the cheesecake filling over the cooled crust in your springform pan. Bake in the preheated oven for 50–60 minutes. You want the edges to be set and the center to have a slight jiggle. Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour. After that, transfer it to the fridge to chill for at least 4 hours, or preferably overnight to fully set.
4. Prepare the Pumpkin Caramel Topping:
In a medium saucepan over medium heat, melt the sugar while stirring continuously until it turns an amber color. Carefully add the cubed butter (it will bubble up) and mix until melted. Slowly whisk in the warm heavy cream until completely smooth. Remove from heat and stir in the pumpkin puree, cinnamon, nutmeg, and a pinch of salt. Allow the mixture to cool slightly.
5. Assemble and Decorate:
Once the cheesecake is thoroughly chilled, pour the pumpkin caramel topping over it, letting it drip down the sides for a beautiful effect. For decoration, pipe small swirls of whipped cream around the top edge of the cheesecake. Place a whole Oreo cookie vertically into each cream swirl to represent “ghosts.” You can use mini chocolate chips to create the eyes and nose on these whipped cream ghosts.
6. Serve and Enjoy:
Slice and serve this spooky and delicious Halloween Cookies and Cream Cheesecake chilled. Enjoy the festive flavors and treats with friends and family!
Can I Use Regular Cream Cheese Instead of Low-Fat Cream Cheese?
Yes, regular cream cheese works best for this cheesecake as it provides a rich and creamy texture. Low-fat cream cheese can be used, but it may lead to a less creamy consistency.
How Do I Prevent My Cheesecake From Cracking?
To avoid cracks, make sure not to overmix the batter after adding the eggs. Also, baking the cheesecake in a water bath and allowing it to cool gradually in the oven with the door slightly ajar will help maintain its smooth surface.
Can I Make This Ahead of Time?
Absolutely! In fact, this cheesecake tastes even better the next day. Prepare it the day before serving and store it in the refrigerator. Just add the pumpkin caramel topping and decorations before you’re ready to serve.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the fridge for up to 5 days. If you want to freeze it, slice it first and wrap each piece tightly in plastic wrap before placing it in a freezer-safe container.
