This Halloween Cookies and Cream Cheesecake is a fun twist on a classic treat! Made with creamy layers and crunchy cookie bits, it’s perfect for spooky celebrations.
Top it off with whipped cream and extra cookies for that festive touch. I love making it with the kids—they giggle as we crush those cookies! 🎃
It’s super easy to make and always a hit at parties! Just mix, bake, and let it chill. Who wouldn’t want a slice of this spooky deliciousness?
Key Ingredients & Substitutions
Oreo Cookies: The base of this cheesecake relies on Oreo cookies for both the crust and the mix-in. If you’re looking for a gluten-free option, try using gluten-free chocolate sandwich cookies to maintain that classic flavor.
Cream Cheese: For the best creaminess, use full-fat cream cheese. You could use Neufchâtel cheese as a lighter alternative. Just note that it might be a bit less dense.
Sour Cream: This adds richness and a slight tang. If you prefer, Greek yogurt can be a great substitute, giving a similar texture and flavor.
Heavy Whipping Cream: This is essential for a fluffy topping. If you want a lower-fat option, use whipped topping instead, though it may not have the same richness as fresh whipped cream.
How Do I Ensure My Cheesecake Is Smooth and Creamy?
A key step to achieving a smooth cheesecake is to mix ingredients gently. Here’s how:
- Soften your cream cheese completely before mixing. Cold cream cheese can create lumps.
- Beat sugar and cream cheese on low speed until just combined to avoid adding too much air, which can lead to cracks.
- Incorporate eggs one at a time on low speed. This method gently combines without overmixing.
- Cool the cheesecake slowly in the oven for a creamy texture—this helps prevent cracking!
These tips will help you create a perfectly smooth Halloween Cookies and Cream Cheesecake! Enjoy making this festive treat!
How to Make Halloween Cookies and Cream Cheesecake
Ingredients You’ll Need:
For the Crust:
- 24 Oreo cookies, divided (16 crushed and 8 halved)
- 5 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- Orange gel food coloring (or orange liquid food coloring)
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract (for whipped cream)
Time Needed:
This delightful cheesecake will take about 20 minutes of preparation, plus around 50-60 minutes of baking time. Make sure to allow for at least 4 hours chilling time in the refrigerator to let it set properly.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). Take 16 Oreo cookies and crush them finely using a food processor or by placing them in a sealed bag and rolling with a rolling pin. In a medium bowl, combine the crushed cookies with melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Set this aside for now.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the sour cream and vanilla extract, then mix until well combined.
3. Add the Eggs:
Introduce the eggs one at a time, mixing on low speed just until blended. Be careful not to overmix at this stage, as you want to keep your cheesecake smooth and creamy.
4. Divide and Color the Batter:
Divide the cheesecake batter roughly in half. Leave one half plain (it should look cream cheese colored). To the other half, add a few drops of orange food coloring, mixing until you achieve a vibrant orange shade that’s perfect for Halloween.
5. Combine the Cookies into the Batter:
Gently fold about half of the remaining 8 Oreo cookies (broken into pieces) into the plain cheesecake batter. This adds more of those yummy cookie bits throughout the cake!
6. Layer the Cheesecake:
Pour the cookies and cream batter over the prepared crust. Then, carefully spoon or pour the orange batter over the top. If you like, you can take a knife and gently swirl the two batters together for a marbled effect.
7. Bake the Cheesecake:
Place the cheesecake in the preheated oven and bake for 50-60 minutes. You want the edges to be set, while the center should still be slightly jiggly when shaken gently.
8. Cool and Chill:
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Then, take it out and allow it to cool completely at room temperature before transferring it to the refrigerator. Chill for at least 4 hours or overnight to ensure it sets properly.
9. Prepare the Whipped Topping:
When you’re ready to serve, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This will be your light and fluffy topping!
10. Decorate:
Before serving, spread or pipe the whipped cream evenly over the top of the cheesecake. For that fun Halloween touch, decorate with the halved Oreo cookies placed on top.
Now, slice your delicious Halloween Cookies and Cream Cheesecake, and enjoy this spooky treat that’s perfect for all your festive gatherings!
Can I Use a Different Type of Cookie for the Crust?
Absolutely! While Oreos are a classic choice, you can use any chocolate sandwich cookie or even graham crackers if you prefer a different flavor. Just make sure to adjust the quantities to match the crust consistency you desire.
Can I Make This Cheesecake Ahead of Time?
Yes! This cheesecake can be made up to 3 days in advance. Just keep it covered in the refrigerator until you’re ready to serve. The flavors actually improve after sitting for a day, making it a great make-ahead dessert!
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Make sure to cover it well to keep it fresh and avoid any fridge odors from seeping in.
Can I Freeze This Cheesecake?
Yes, you can freeze cheesecake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To enjoy, thaw it in the refrigerator overnight before serving.
