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Halloween Pumpkin Cheesecake

Spooky Halloween Pumpkin Cheesecake: 12 Festive Tips

  • Author: basmer
  • Total Time: 5 hours 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A creamy and spooky Halloween Pumpkin Cheesecake with an Oreo crust, pumpkin spice filling, and a festive chocolate spiderweb design, perfect for any fall celebration.

Ingredients

Scale
  • 1.5 cups Oreo cookies, finely crushed
  • 2 Tbsp butter or margarine, melted
  • 24 oz cream cheese
  • 3/4 cup sugar
  • 15 oz pumpkin puree
  • 1 Tbsp pumpkin pie spice
  • 3 eggs
  • 1 cup sour cream
  • 1 square semi-sweet chocolate
  • 1 tsp butter or margarine
  • Optional: Chopped pecans, Caramel drizzle, Whipped cream topping

Instructions

  1. Preheat your oven to 350°F (or 325°F for a dark nonstick pan).
  2. Combine crushed Oreo cookies with melted butter. Press this mixture firmly into the bottom of a springform pan to create the crust.
  3. In a bowl, beat the cream cheese and sugar until the mixture is smooth.
  4. Add the pumpkin puree and pumpkin pie spice to the cream cheese mixture. Mix until well combined.
  5. Incorporate the eggs one at a time, blending gently after each addition to avoid overmixing.
  6. Pour the pumpkin cheesecake filling evenly over the prepared crust.
  7. Bake for 50–55 minutes, or until the center of the cheesecake is almost set.
  8. Allow the cheesecake to cool slightly in the pan. Spread the sour cream evenly over the warm cheesecake.
  9. Carefully run a knife around the edge of the pan to loosen the cheesecake.
  10. Melt the semi-sweet chocolate with 1 teaspoon of butter. Drizzle the melted chocolate in a spiral pattern over the sour cream topping.
  11. Use a toothpick to drag lines from the center of the spiral outwards, creating a spiderweb effect.
  12. Chill the Halloween Pumpkin Cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Notes

  • For best results, serve the cheesecake chilled.
  • Store any leftover Halloween Pumpkin Cheesecake covered in the refrigerator for up to 5 days.
  • You can also freeze individual slices by wrapping them tightly in plastic wrap for up to 2 months.
  • Avoid overmixing the cheesecake batter to prevent cracking.
  • For a more festive touch, use pie pumpkins or sugar pumpkins, which are sweeter and less watery than carving pumpkins.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 410
  • Sugar: 25g
  • Sodium: 270mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 90mg

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Find it online: https://www.recipesmolly.com/halloween-pumpkin-cheesecake/