Halloween Cheesecake

Name: Halloween Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: United States
Ingredients: 300 g of pumpkin puree; 200 g of graham crackers (crushed); 100 g of butter (melted); 600 g of cream cheese; 200 g of sugar; 3 eggs; 1 tsp of vanilla extract; 1 tsp of cinnamon; 150 g of dark chocolate

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This American cheesecake features pumpkin purée and fall spices. 🎃 Its texture is dense and creamy. A chocolate decoration adds to the festive effect.

Total time: 1 h 20
Prep: 20 min
Cook: 1 h
Rest: 4 h
Difficulty: Medium
Per person: €1.25

By the CookinBreak team

Ingredients 9

servings

Estimated cost €10.00

Equipment

Spatula
Oven
Cake pan
Electric mixer
Piping bag

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 325 °F. Grease and flour the cake pan.

In a bowl, mix the crushed graham crackers and the melted butter. Press this mixture into the bottom of the pan to form the base of the cake.
In another bowl, beat the cream cheese and sugar until creamy. Add the pumpkin purée, eggs, vanilla extract, cinnamon and nutmeg. Mix well.
Pour the pumpkin cheese mixture over the graham cracker base.
Bake in the preheated oven for . The cake should be set at the edges but still slightly jiggly in the center.
Let cool at room temperature, then refrigerate for at least .
For the spider web, melt the dark chocolate, then use a piping bag to draw a spider web on the cooled cake.
Serve and enjoy this frightfully delicious Halloween cake!

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Goes well with

🎅 Christmas: all recipes

As a starter

Halloween Mini Pies with Tomato Sauce, Sausage and Cheese

45 minEasy

As a main

Stuffed Butternut Squash

1 h 05Easy

To drink

Bloody Mary

5 minEasy

Nutrition facts

per serving · estimate

400kcal

Protein7 g7%
Carbs30 g30%
Fat28 g63%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🎨👻For an even spookier effect, add candy eyes or monster-shaped decorations on the chocolate spider web! You can also use white chocolate to create contrasting patterns for the spider web, which adds an even more ghostly touch. Use a little powdered sugar to simulate "spider dust" on the cake before serving. 🎨👀

Freezing : Can you freeze this recipe?

Yes

Freezes very well once completely cooled. Up to 2 months, tightly wrapped in plastic wrap then foil. Thaw slowly in the refrigerator.

Storage : How long does it keep?

Keeps 3-4 days max in the refrigerator in an airtight container to prevent moisture and odors.

Making ahead : Can you make it the day before?

Yes

Ideally made the day before, the cheesecake develops its flavors and texture after a night in the refrigerator.

Reheating : How do you reheat it?

Not reheated. Served cold or at room temperature after coming out of the refrigerator.

Variations

Replace the pumpkin purée with kabocha squash purée.
Use speculoos cookies instead of graham crackers.
Add ginger or gingerbread spice to the filling.

Mistakes to avoid

Baking in an oven that's too hot: the cake cracks. Stick to 160 °C.
Unmolding without letting it cool: it breaks. Let it cool, then refrigerate at least 4 hours.
Decorating a warm cake: the chocolate runs. Wait until it is cold.

Frequently asked questions

Can you use kabocha squash instead of pumpkin?

Yes, kabocha squash purée works very well: it is sweeter and denser, and gives a beautiful orange color. Drain it well if it is wet, so the texture of the cake stays creamy.

How do you draw the chocolate spider web?

Melt the dark chocolate, pour it into a piping bag or a paper cone, then draw concentric circles on the cooled cake. Drag a toothpick from the center to the edge to create the web effect.

What can you replace graham crackers with?

Digestive biscuits or speculoos cookies, finely crushed and mixed with melted butter. Press the mixture firmly into the bottom of the pan to form a compact base before pouring in the cheese filling.

How do you know when the cheesecake is done?

After 1 hour at 160 °C, it should be set at the edges but still slightly jiggly in the center. Let it cool at room temperature, then refrigerate at least 4 hours before unmolding and decorating.