Halloween Cookies and Cream Cheesecake
A delightful and spooky treat that combines cream cheese and crushed Oreos for a festive Halloween dessert.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 20 Oreos (for crust)
- ¼ cup (57g) unsalted butter, melted
- 32 ounces (900g) full-fat block cream cheese, softened
- 1 cup (200g) granulated sugar
- ¼ cup (60mL) heavy whipping cream
- 5 ounces (153g) Greek yogurt or sour cream
- 1 tablespoon vanilla extract
- Orange food coloring (as desired)
- 4 large eggs
- 2 large egg yolks
- 14 Oreos, chopped (for mixing into filling)
- 1 cup homemade whipped cream (for topping)
- Candy eyes (for decoration)
Instructions
- Preheat your oven to 325°F (160°C).
- Crush 20 Oreos into fine crumbs in a food processor. Combine the crumbs with melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then let it cool.
- Beat the softened cream cheese with granulated sugar until smooth and creamy (about 2-3 minutes).
- Add heavy cream, Greek yogurt (or sour cream), vanilla extract, and a few drops of orange food coloring. Mix until combined and smooth.
- Add the eggs, one at a time, mixing on low speed after each addition until just combined.
- Fold in the chopped Oreos until evenly distributed.
- Pour the cheesecake filling over the cooled crust in the springform pan. Bake for about 60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Whip the heavy cream until soft peaks form and decorate the cheesecake with whipped cream and candy eyes before serving.
Notes
Room temperature ingredients ensure a smooth batter. Avoid overmixing to prevent cracks.