Halloween Cheesecake: the tasty, impressive dessert recipe for your spooky party

Halloween cheesecake is a delicious, rich dessert recipe perfect for your next Halloween party. It's made with a crisp crust, a creamy, orange pumpkin filling and topped with spooky decorations – edible ghost, spider webs, witch hat and pumpkins.

Super easy and fun to make, you can whip this Halloween cheesecake also with kids together with other themed desserts. You can customize the recipe as you want by adding Oreos, or make it even scarier by adding extra decorations. We like to serve this delicious Halloween cheesecake cold, but you can also enjoy it warm or at room temperature.

Tips

Make sure to use room temperature ingredients in order to make it super smooth on the inside.

To make this Halloween cheesecake even more delicious, you can make a Oreo cookie crust and add crumbled Oreos into the filling.

For a mini version, you can make Halloween cheesecake bites by serving them into muffin liners.

How to store Halloween Cheesecake

You can store Halloween cheesecake in the refrigerator for up to 3 days, covered with cling film.

Another recipe you need to try

Spider Web Cake: the delicious chocolate dessert for Halloween

How to make Halloween Cheesecake

Prepare a 22cm mold by covering all sides with parchment paper and greasing with butter.

Step 1

Step 1

Prepare a 22cm mold by covering all sides with parchment paper and greasing with butter.

Add the digestive cookies into the food processor, mix them and transfer to the bowl.

Step 2

Step 2

Add the digestive cookies into the food processor, mix them and transfer to the bowl.

Add the brown sugar, honey, and butter and mix until all is well combined.

Step 3

Step 3

Add the brown sugar, honey, and butter and mix until all is well combined.

Transfer the mixture to the mold and level it well with the spoon. Refrigerate for at least 30 minutes.

Step 4

Step 4

Transfer the mixture to the mold and level it well with the spoon. Refrigerate for at least 30 minutes.

Wash the pumpkin, peel it, remove the seeds and cut it into small pieces. Put it to cook in a pot with 100g of water over low heat for at least 10 minutes.

Step 5

Step 5

Wash the pumpkin, peel it, remove the seeds and cut it into small pieces. Put it to cook in a pot with 100g of water over low heat for at least 10 minutes.

After the time has passed, take it out and purée it with an immersion blender. Add the mascarpone, cream cheese, and pumpkin puree in a bowl. Work everything quickly until you get a creamy mixture.

Step 6

Step 6

After the time has passed, take it out and purée it with an immersion blender. Add the mascarpone, cream cheese, and pumpkin puree in a bowl. Work everything quickly until you get a creamy mixture.

Add the sugar, ginger powder, cinnamon, lemon juice, and salt to the mixture, mix well.

Step 7

Step 7

Add the sugar, ginger powder, cinnamon, lemon juice, and salt to the mixture, mix well.

Add the eggs, one at a time, making one absorb well before adding the next. Pour the liquid cream.

Step 8

Step 8

Add the eggs, one at a time, making one absorb well before adding the next. Pour the liquid cream.

Quickly mix the filling of the pumpkin cheesecake until all is well combined.

Step 9

Step 9

Quickly mix the filling of the pumpkin cheesecake until all is well combined.

Pour the filling over the biscuit base in the pan and level the surface of the dough with the help of a spatula.

Step 10

Step 10

Pour the filling over the biscuit base in the pan and level the surface of the dough with the help of a spatula.

Bake the pumpkin cheesecake in a preheated oven at 180°C/360°F for 1 hour. Your cheesecake is done when the center is still creamy and jiggles a bit when you wiggle it. Let it cool after baking, it will prevent the cheesecake from cracking. Next, refrigerate for at least 3 hours or overnight. When removing the cheesecake from the springform pan, run a butter knife around the rim of the pan in order not to crack it.

Step 11

Step 11

Bake the pumpkin cheesecake in a preheated oven at 180°C/360°F for 1 hour. Your cheesecake is done when the center is still creamy and jiggles a bit when you wiggle it. Let it cool after baking, it will prevent the cheesecake from cracking. Next, refrigerate for at least 3 hours or overnight. When removing the cheesecake from the springform pan, run a butter knife around the rim of the pan in order not to crack it.

Decorate the cheesecake with edible spooky items such as ghosts, witch hats, pumpkins, spider webs. Slice and serve your Halloween cheesecake. Enjoy!