Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
thanksgiving baking
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Halloween Cheesecakes Tested Recipe

Printer Friendly Page

Halloween Cheesecakes Recipe

Halloween Cheesecakes are cute little New York style cheesecakes with chocolate crumb crusts that are dressed up for Halloween with cobwebs of chocolate. These cheesecakes would make a nice ending to a Fall dinner party where an unexpected surprise is always appreciated. You can serve these alone or else with a strawberry or raspberry sauce, or even a medley of fresh berries.

Before the cheesecake batter is made and poured into 12 individual muffin cups, each muffin cup needs a strip of parchment paper. This is done so the cheesecakes can be removed easily from the pan, simply by lifting the ends of the paper. Once the parchment paper strips have been cut and placed in each muffin pan, the chocolate crust needs to be made. The crust is a combination of finely ground chocolate wafers, with just enough melted butter to hold the crumbs together. A heaping tablespoon of crumbs in placed into each muffin cup and then refrigerated while you carry on with the recipe.

Now, whenever you make a cheesecake batter, all the ingredients need to be at room temperature, particularly the cream cheese. Beat the cream cheese just until it is creamy and smooth (no lumps) and then beat in the sugar. Next, add the eggs, one at a time, making sure to scrape down the bowl often to remove any lumps. (Beat at low speed to reduce the amount of air incorporated into the batter.) Then add the vanilla extract and sour cream and the batter is complete. Divide the batter evenly among the 12 muffins cups and bake (about 18-20 minutes) until the filling is set, but it is still a wobbly in the center.  

Once the cheesecakes have been baked and cooled (several hours or even overnight), remove them from the pan by lifting the edges of the parchment paper strips. Peel the parchment paper off the cheesecakes and then pipe a cobweb design on each cheesecake with melted chocolate. You can serve the cheesecakes straight away or else refrigerate until serving time. These cheesecakes can be made several days in advance of serving. 

Related Recipes You May Like

Halloween Chocolate Spiders

Halloween Meringue Ghosts

Halloween Whoopie Pies

Gingerbread Cookies

Candy Corn Parfaits

Halloween Cookies

Cheesecakes: Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven. Line 12  - 2 3/4 x 1 1/2 inch muffin cups with one - 2 inch (5 cm) wide x 6 inch (15 cm) long strip of parchment paper. (The ends will hang over the sides of the cups to be used as handles to lift out the baked cheesecakes.)

For Crust: In a small bowl combine the chocolate crumbs with the melted butter. Press a heaping tablespoon of crumbs on the bottoms of the 12 muffin cups lined with parchment paper. Refrigerate while you make the filling.

For Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until smooth.  Add the sugar and beat until combined. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. Add the vanilla extract and sour cream and beat just until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups. 

Bake for about 18 - 20 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or overnight).

Remove cheesecakes by first running a sharp knife around the inside edge of the muffin cups to loosen the cheesecakes. Then, taking hold of the two strips of parchment paper, carefully lift each cheesecake from the muffin cups. Gently peel off the parchment paper and then pipe a cobweb design on each cheesecake.

Chocolate Cobwebs: Melt the chocolate and place in a parchment pastry cone or a small piping bag fitted with a small plain tip (can also use a small plastic bag with a small hole cut from one end). Taking one cheesecake at a time,  pipe a cobweb design by piping four straight lines to make an "asterisk" and then connecting the lines by piping two circles, one circle around the outer edge of each cheesecake and another circle halfway to the center of each cheesecake. Let the chocolate harden and then cover and refrigerate until serving time.

Can serve with strawberry or raspberry sauce and/or fresh berries.

Makes 12 individual cheesecakes.

References:

Mead, Matthew. Matthew Mead's Monster Book of Halloween. Time Inc. New York: 2009.

Hoffman, Phyllis. Celebrate Halloween Magazine. Hoffman Media LLC. Birmingham AL: 2009.

Chocolate Crust:

1 cup (120 grams) finely ground chocolate wafers (homemade or store bought)

3-4 tablespoons (42-55 grams) unsalted butter, melted

Filling:

2 - 8 ounce (454 grams) packages of cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)

2/3 cup (130 grams) granulated white sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 cup sour cream

Chocolate Cobwebs:

2 ounces (55 grams) semi sweet chocolate, melted

 
 
     
 

 

 

Stephanie's Mixer

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC