Frankenstein Cheesecake Halloween Treat (Printer-Friendly Version)
Creamy cheesecake with graham crust and spooky candy eyes, ideal for Halloween gatherings.
# What You'll Need:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
½ cup unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Cheesecake Filling
04 -
24 ounces cream cheese, softened
05 -
1 cup granulated sugar
06 -
1 cup sour cream, room temperature
07 -
3 large eggs, room temperature
08 -
2 teaspoons pure vanilla extract
09 -
¼ to ½ teaspoon green gel food coloring, adjust to desired hue
→ Decoration
10 -
Black writing icing for hair and stitches
11 -
2 white candy melts for eyes
12 -
2 small semi-sweet chocolate chips for pupils
# Steps to Follow:
01 -
Preheat oven to 325°F. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until mixture resembles wet sand. Press evenly into bottom of a 9-inch springform pan using the bottom of a measuring cup to compact. Bake for 8 to 10 minutes, then let cool.
02 -
Beat cream cheese on medium speed until smooth and creamy, about 2 to 3 minutes, scraping sides frequently. Gradually add sugar and blend thoroughly. Mix in sour cream until homogeneous. Add eggs one at a time on low speed, scraping sides to avoid overmixing. Stir in vanilla extract. Incorporate green food coloring slowly until desired color is achieved.
03 -
Pour filling onto cooled crust, smoothing surface. Tap pan gently to release air bubbles. Optionally, place pan in a larger roasting pan with hot water bath for extra creaminess. Bake at 325°F for 55 to 65 minutes, until edges are set and center jiggles slightly. Turn off oven and let cheesecake cool inside with door cracked for 1 hour.
04 -
Remove cheesecake from oven and allow to cool completely at room temperature. Refrigerate covered for a minimum of 4 hours or overnight to fully set. Decorate with black icing to create hair, stitches, and mouth; place candy melts as eyes and affix chocolate chips for pupils. Add optional decorations as desired.
# Additional Tips:
01 -
Use a water bath by wrapping the springform pan in foil to prevent cracks and ensure a creamy texture. Maintain room temperature ingredients before mixing for smooth batter. Avoid overbeating to prevent cracking and collapse. Check doneness by slight jiggle in center, not a knife test.
02 -
Run a hot knife around the pan to cleanly release slices. Chill cheesecake overnight for best flavor and texture. Melt semisweet chocolate as alternative to black decorating icing.