Halloween is awesome!
Yes, it’s wonderful. It’s especially wonderful for someone like me – the baking-obsessed, holiday-enthusiast – and those like me, who adore times when creativity combines with sweet goodness and, secondarily, makes our relatives scream as they shovel cheesecake into their mouths.
Halloween cheesecakes get me really fired up. I love them because they taste good, but they also look good.
Picture a perfect creamy cheesecake with a tart note from the lemon juice, all perched on a buttered nut crust. Now picture it with a snarling spider web scored into it with a knife, or a pair of angry ghost-faced tunnels, or a blood-red raspberry drizzle, or …
I’ve been impressed ever since I began decorating these themed desserts about a year ago to see how little it takes to turn a simple cheesecake recipe into something spook-tacular.
Today, I’m sharing my go-to recipe and a few decorating ideas to help you create a Halloween-ready dish of delicious chills and thrills.
Let’s turn our ovens into little fires of autumnal times of ghosts and goblins.
The 14 Best Halloween Cheesecakes and recipes
1. Spooky Spider Cheesecake
I love to make this delicious and slightly spooky dessert because it’s simple, fun and festive. My main ingredients include creamy cream cheese and a decadent base to my cheesecake.
I also like to add in some dark cocoa powder to give my dessert that creepy, dark color. I like to finish it off with a drizzle of melted dark chocolate for the spider web design on top.
I usually use licorice strands for the spider legs, the cool thing about this creation is it’s delicious as well as a show stopper. But if you don’t fancy making that you can add a plastic Spider !
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 1/2 cup semisweet chocolate chips, melted
- Black licorice strings
- Chocolate-covered candies (for spider eyes)
Instructions
1. Preheat the oven to 325°F (163°C). Combine the cookie crumbs with the melted butter, then press into the bottom and 1 inch up the sides of a 9-inch springform pan to create the crust.
2. Place softened cream cheese in a large bowl and beat until smooth. Stir in granulated sugar and vanilla, stirring well.
3. Beat in the eggs, one at a time, on low speed after adding each egg. Beat in the sour cream, heavy cream and cocoa, and then mix until the batter is smooth and lump-free. Stir in the melted chocolate.
4. Pour the batter over the crust into the springform pan. Bake for 50-60 minutes, until the centre is set and only slightly jiggles.
5. Chill the cheesecake completely on a wire rack, then refrigerate for at least 4 hours, ideally overnight.
6. Spidercheese! Give your cheesecake a spooky spin by twisting some Black licorice string into spider legs and inserting chocolate‐covered candies for eyes. Devour your Spooky Spider Cheesecake!
2. Pumpkin Swirl Cheesecake
I love the flavors all mingling together – I usually start with a cream cheese mixture, and I always make sure I include some pumpkin purée. I like to include a tiny bit of cinnamon and nutmeg for some of those cozy spices, but I do like to add a bit of vanilla to give it a more sophisticated flavor.
Oh, and the crust. I just love using crushed graham crackers with a little melted butter mixed in.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
1. Pre-heat oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, the light brown sugar and the butter, and pile mixture into the bottom of a 9-inch springform pan. Bake 8 to 10 minutes and set aside to cool.
2. In a separate bowl, mix the cream cheese, granulated sugar and vanilla extract until there are no lumps. Add the eggs one at a time, mixing after each addition.
3. Pour 2 cups of the cheesecake batter into a separate bowl. Blend in the pumpkin puree, cinnamon, nutmeg, and ginger.
4. Spoon half of the plain cheesecake batter over the cooled crust. Spoon half of the pumpkin batter in dollops on top. Repeat with the remaining plain batter and pumpkin batter.
5. Gently swirl the two batters using a knife so that they’re marbled together (overnight, they’ll randomly marble together again). Don’t over mix.
6. Bake for 55-60 minutes, or until the centre is set; cool the cheesecake in the pan on a wire rack for 10 minutes, run a knife around the edge of the pan to loosen, then refrigerate for at least 4 hours before serving.
3. Ghostly Graveyard Cheesecake
Don’t be scared kiddies – I love creating spooky desserts that can drive the senses wild and send the imagination running! One of my favorite wicked desserts are those rich, creamy, to-die-for cheesecakes with a scary-good twist!!
A rich, creamy base made from creamy dreamy cream-cheese, topped on a chocolate cookie crust (the more crushed the better)then finished off with some dusted chocolate. The icing on the tombstone would be some crushed chocolate cookies that look and feel like fresh, dark soil – add in a few candy ghosts and bam – your dessert is “hauntingly delicious”.
Perfect for any Halloween party, sweet and spooky all wrapped up in one!
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup cocoa powder
- 1/2 cup powdered sugar
- Assorted Halloween candies (e.g., gummy worms, candy pumpkins)
- Store-bought or homemade ghost and tombstone decorations
Instructions
1. Preheat the oven to 325°F (165°C). Combine the chocolate cookie crumbs and melted butter in a bowl, then press into the bottom of a 9-inch springform pan to make the crust.
2. In a large bowl with an electric mixer, cream the cream cheese and the sugar until light and fluffy. Beat in the vanilla.
3. Beat in the eggs one at a time, making sure to beat well after each egg goes in. Stir in the sour cream, heavy cream and cocoa powder.
4. Pour the batter over the crust and spread the top. Bake for 50-60 minutes, until the centre is set but still jiggly.
5. Bring to room temperature, then refrigerate at least 4 hours or overnight.
6. For a ghoulish graveyard topper, add Halloween candies, gummy worms, and ghost and tombstone decorations before serving.
4. Blood Orange Cheesecake
It’s a delightful dessert. Mine always starts with a very creamy base: cream cheese, a teaspoon of vanilla, fresh-squeezed blood orange juice and zest, and just a bit of Greek yogurt.
I’ve found that the crust from crushed graham crackers with a little cinnamon is the perfect balance to the tangy sweet filling.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup blood orange juice
- Zest of 2 blood oranges
- 1/4 cup sour cream
- Red gel food coloring (optional, for a more dramatic effect)
Instructions
1. Preheat your oven to 325ºF (163ºC). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press into the bottom of a 9-inch springform pan.
2. In a large bowl, beat the cream cheese until smooth. Beat in the remaining 1 cup of sugar and the vanilla until light and fluffy.
3. Whip in the eggs, one at a time, and make sure each one is fully incorporated before adding the next. Stir in the juice and zest of the blood orange, then add a few drops of the gel food colouring to make it blood-red.
4. Lastly, gently fold in the sour cream. Pour the cheesecake batter over the prepared crust; smooth top with spatula.
5. Bake in the oven which has by now been preheated, for 50-60 minutes, or until the centre is set but still jiggly. Turn off the oven and leave the cheesecake to cool inside with the door ajar for about an hour.
6. Take the cheesecake out of the oven and chill in the refrigerator at least 4 hours, or overnight. Garnish with additional blood orange zest or slices just before serving, if you wish.
5. Witches’ Brew Matcha Cheesecake
I think this dessert is magic. If it isn’t magic by now, it will be soon.
Because it is made of magic ingredients. Magic ingredients such as a cup of matcha powder, creamy cream cheese, a dash of vanilla, a little bit of a buttery graham cracker crust.
And the color. It is a shade of green that will not soon be forgotten.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 tablespoons matcha green tea powder
- Green food coloring (optional)
- Whipped cream and Halloween-themed decorations (optional, for garnish)
Instructions
1. Preheat your oven to 325°F (162°C). Combine graham cracker crumbs and melted butter in a bowl. Mix. Press evenly onto the bottom of your 9-inch springform pan.
2. In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy. Then add the sour cream and the vanilla extract and mix until incorporated.
3. Beat in the eggs, one at a time, then continue beating until the batter’s smooth and lump-free.
4. Incorporate the matcha green tea powder gradually as you mix to make sure it is evenly incorporated. If you’d like a more intensely green shade, add a few drops of green food coloring.
5. Pour the batter over the graham cracker crust in the springform pan. Tap the pan on the counter lightly to release all the air bubbles.
6. Bake for 55-65 minutes, or until the center is just set. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, or overnight. Before serving, cover with whipped cream and Halloween decorations, if desired.
6. Monster Eye Cheesecake
If you’re going spooky and want to make fun treats, a mix of cream cheese and cookie crumbs in a bowl is the best base.
Gummy eyeballs are a wonderful addition and I like to drizzle a bit of strawberry milkshake syrup on top for extra fright. It’s so deliciously creepy.
Ingredients
- 1 cup graham cracker crumbs
- 4 tbsp melted butter
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- Gel food coloring (various colors)
- Candy eyeballs
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
1. Preheat the oven to 325ºF (163°C). Put the graham cracker crumbs in a bowl with the melted butter, then press that mixture into the bottom of the springform pan to make the crust.
2. In a large bowl, beat the cream cheese until smooth. Add the granulated sugar and vanilla extract, and beat until smooth. Beat in the eggs, one at a time. Then mix in the sour cream.
3. Bake for 45-50 minutes, or until the center is just set when you shake the pan. Let cool in the oven with the door open for an hour, then chill for at least 4 hours or overnight.
4. In a bowl, whip heavy whipping cream and powdered sugar until stiff peaks form. Pipe the whipped cream randomly on the cooling cheesecake.
6) To make the monster eyes effect, add candy eyeballs onto the top of the piped whipped cream. Chill and serve, and enjoy you Monster Eye Cheesecake!
7. Candy Corn Cheesecake
This is the first thing that comes to mind when I think of a comforting, fall dessert. The combined creaminess of the cream cheese and the buttery graham cracker crust, coupled with the seasonal flavors and layering, make it a no-brainer to me.
With the layers of yellow, orange, and white remind me of my favorite holiday in the fall, Halloween. The whipped cream just makes it irresistible.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
Food coloring (yellow and orange)
Whipped cream and candy corn (for garnish)
Instructions
1. Heat your oven to 325°F (165°C). Toss the graham cracker crumbs in the melted butter, then spread them into the bottom of a 9-inch springform pan to create the crust.
2. In a large bowl, beat the cream cheese and sugar until smooth. Stir in the vanilla extract, then beat in the eggs one at a time. Stir in the sour cream until just combined.
3. Divide the batter into three portions. Leave one, color one yellow and one orange with food coloring.
4. pour the yellow batter on top of the crust and smooth the top. now do the orange batter going across the yellow batter and the plain batter on top of the orange batter.
5. Bake 45 to 50 minutes in the preheated oven or until it is almost set. Turn the oven off and leave the cheesecake in the oven for 1 hour. Then put the cheesecake in the fridge for at least 4 hours or overnight.
6. Before serving, garnish with whipped cream and candy corn pieces.
8. Black Cat Oreo Cheesecake
Nothing gets my creative juices flowing more than adding something different to a dish. Crushed Oreos makes the perfect crust, mixing in the cream cheese is so rich and creamy, I love it.
I always like to top my pie with edible black cat decorations for a whimsical, Halloween feel. Some vanilla extract really adds that special touch to anything.
This dessert will make you the culinary star at your next Halloween party.
Ingredients
- 24 Oreo cookies
- 5 tablespoons unsalted butter, melted
- 16 oz (2 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- Black food coloring
- Decorative candy eyes
- Chocolate chips for cat ears
Instructions
1. Preheat the over to 325°F (163°C) and line an 8-inch springform pan with parchment.
1. Add the Oreo cookies to a food processor and grind them until they are fine crumbs, then mix with the melted butter until everything is combined. Press the mixture into the bottom of the springform pan to create the crust.
2.. In a large bowl, beat the cream cheese and granulated sugar until smooth, and mix in the vanilla extract and sour cream.
3. Beat the eggs in one at a time, making sure the batter is fully mixed each time and adding black food coloring until the mixture is the appropriate hue.
4. Pour the cheesecake batter over the crust, and smooth it evenly. Bake for 50-60 minutes, until the center is set but still jiggly.
5. Let the cheesecake cool completely before decorating with candy eyes and chocolate chips to make a black cat face. Chill for at least 4 hours before serving.
9. Caramel Apple Cheesecake
Creamy cheesecake and tart, caramel apples; what could be better? Whenever I make this dessert, I grab for cream cheese, then the crisp, tart apple, ending with a sweet drizzle of home-made caramel sauce.
I love how a buttery graham cracker crust marries the tangy filling with the gooey caramel coating. The spices – cinnamon – bring it all together for me, adding that warm, comfort-tinged touch.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups diced, peeled apples (such as Granny Smith)
- 1/2 tsp ground cinnamon
- 1/4 cup brown sugar
- 1 tbsp all-purpose flour
- 1 cup caramel sauce (store-bought or homemade)
Instructions
1. Preheat your oven to 325°F (163°C). Place the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar in a medium bowl and mix together until it resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
2. Place softened cream cheese in bowl. Beat till smooth. Add 1 cup granulated sugar. Blend well. Add eggs, one at a time, blend well after each addition. Add vanilla. Fold in sour cream.
3. Toss the diced apples in cinnamon, brown sugar, and a little all-purpose flour until they are evenly coated. Stir the apple mixture into the cheesecake.
4. Pour the cheesecake batter onto the prepared crust in the springform pan. Smooth it out evenly. Bake in the preheated oven for 50-60 minutes or until just set (the centre will still jiggle a bit)
5. Let the cheesecake cool down to room temperature. Then refrigerate for at least 4 hours before serving (preferably overnight). Just before you’re ready to serve, spoon the caramel sauce over the top of the cheesecake. Caramel Apple Cheesecake is ready to serve!
10. Jack-o’-Lantern Cheesecake
There is some iconic delights around every corner of Halloween and among my favourite ones are cheesecake, pumpkin, and cinnamon. Almost nothing says Halloween better than a spooky cheesecake!
Well, I always make tasty treats and my latest creation is a spooky cheesecake recipe that is the killing dish at my Halloween parties! This recipe is one of my favorites and consists of pumpkin, cinnamon, cream cheese, and a tiny bit of nutmeg.
My latest holloween masterpiece has a graham cracker crust to make for the right crunch with the rest of the cheesecake dessert. My friends tell me that I have an amazing taste for the spooky cheesecake, not only for its spooky looks but also for the great amazing dessert delight during Halloween.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup canned pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Orange food coloring
Whipped cream (for garnish)
Black decorating gel (for jack-o’-lantern face)
Instructions
1. Preheat oven to 325°F (163°C). Combine graham cracker crumbs and butter until butter is absorbed. Press crumb and butter mixture into bottom of a 9-inch springform pan to form crust.
2. Beat together the softened cream cheese and the granulated sugar in a large mixing bowl until fluffy. Mix in the vanilla.
3. Mix in the eggs one at a time, beating well after each addition, followed by the pumpkin puree, ground cinnamon, ground nutmeg and ground cloves, and orange food colouring to colour the batter evenly.
4. Pour the batter into the crust in the springform pan. Bake for 50-60 minutes, until the cheesecake is set but still a little wobbly in the middle.
5. Turn off the oven and let the cheesecake cool in the oven with the door ajar for an hour.
6. Refrigerate it for at least 4 hours, or overnight.
6. Before serving , draw a jack-o’lantern face with black decorating gel on top of the cheesecake. Dollop with whipped cream to taste.
11. Halloween Funfetti Cheesecake
I love creating holiday and celebration desserts and, especially around Halloween, I like to get out all of my favorite candies and sprinkles to make the most festive and surprising baked goods. I like to use crushed Oreo cookies for a crust, and rich and creamy cream cheese for the filling, then topped with lots of colored sprinkles, candy corn and mini oreos to make them extra Halloween special.
Ingredients
- 2 cups Oreo cookie crumbs (about 20 Oreos)
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup Halloween-themed sprinkles
- Black food coloring (optional)
Instructions:
1. Preheat oven to 325°F (163°C) and wrap a 9-inch springform pan with parchment on the bottom.
2. Mix Oreo cookie crumbs with melted butter in medium bowl until moistened, then press mixture firmly into bottom of prepared pan.
3. In a large bowl, combine the cream cheese and granulated sugar until smooth.
4. Add the vanilla.
4. Beat in the eggs one at a time; then stir in the sour cream and heavy cream.
5. If you want to take it extra Halloween-y, add some black food colouring. Fold in the Halloween-themed sprinkles and pour over the Oreo base.
6. Bake for 45 to 50 minutes, until the centre is just set but still slightly wobbly. Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or up to overnight before serving.
13. Mummy Wrapped Cheesecake
This gooey dessert is the perfect centrepiece for Halloween! I combined the sweet ingredients, luscious cream cheese and vanilla, a dark graham cracker crust, a dash of sour cream.
Once covered with fondant and piped with remaining cream cheese filling, this mummy dessert becomes irresistibly, ghoulishly delicious and the perfect addition to my holiday table.
Ingredients
2 cups crushed chocolate sandwich cookies (like Oreos)
1/4 cup melted butter
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup all-purpose flour
White chocolate melting wafers
Candy eyeballs
Instructions
1. Preheat oven to 325°F (160°C). In a medium bowl, combine the crushed chocolate sandwich cookies and butter until completely combined. Press cookie mixture into the bottom of a 9″ springform pan to form the crust.
2. In a large bowl, beat together the cream cheese and granulated sugar on medium-high until light and fluffy. Mix in the vanilla extract until combined.
3. Beat in the eggs one at a time, beating well after each addition. Add the sour cream and flour and mix until fully combined. Pour the batter into the prepared crust.
4. Bake 50 to 60 minutes, or until centre is almost set. Cool on wire rack 10 minutes. Run a knife around edge of pan; cool 1 hour longer. Chill at least 4 hours or overnight.
5) Once the cheesecake has chilled and set, melt your white chocolate wafers as directed on the package. Use a piping bag or a plastic bag with a small hole cut out at the bottom to drizzle on top of the cheesecake .
6. Finally, optionally add candy eyeballs to complete the mummy effect, and serve cold!
14. Dark Chocolate Coffin Cheesecake
I thought about embellishing a chocolate and cheese dessert with a spooky twist because I love the macabre, and because I wanted to do something truly unusual.
I love it. It’s my go-to dessert for Halloween.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup unsweetened dark cocoa powder
- 3 large eggs
- 8 oz dark chocolate, melted and slightly cooled
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- Decorative Halloween-themed candies (optional)
Instructions
1. Preheat your oven to 325°F (163°C). Grease a coffin-shaped baking pan (or, if that’s not feasible, a standard springform pan).
2. Pulse the chocolate cookie crumbs and butter in a food processor till they are blended together. Pour the mixture into the pan and press firmly with your fingers while rotating the pan in a circular motion until it is evenly distributed for the crust.
3. Put the cream cheese and sugar in a large mixing bowl and beat together until smooth and light. Add the dark cocoa powder and beat together until smooth.
4. Beat in the eggs one after the other, mixing thoroughly after each egg. Once fully mixed, incorporate the cooled melted dark chocolate and vanilla extract.
5. Blend in the sour cream and heavy cream until the cheesecake filling is smooth and well-combined. Pour over crumb crust.
6. Bake for 1 hour and 10 to 15 minutes or until the centre is set but still jiggles a bit. Let the cheesecake cool to room temperature then refrigerate covered for at least 4 hours or overnight. Decorate with Halloween themed candies as desired before serving. Enjoy!