Award Winning Baking & Dessert Video Recipes

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

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Halloween Cheesecakes Recipe & Video

Printer Friendly Page

Pin It

Halloween Cheesecakes are individual New York style cheesecakes with chocolate crumb crusts that are dressed up for Halloween with chocolate cobwebs. The chocolate cobwebs can be made with semi-sweet, bittersweet, or even milk chocolate.

The cheesecake crust can be made with either  finely ground chocolate graham cracker crumbs or chocolate wafers (homemade or store bought). Add just enough melted butter to hold the crumbs together. Place a heaping tablespoon of crumbs into each muffin cup and then refrigerate for about 10-15 minutes to set the crumbs.

Now, whenever you make a cheesecake batter, all the ingredients need to be at room temperature, particularly the cream cheese. Because New York style cheesecakes have a dense texture you don't want to incorporate too much air in the batter so mix the batter on medium speed. Once the cheesecakes have been baked and cooled (several hours or even overnight), pipe a cobweb design on each cheesecake with melted chocolate These cheesecakes can be frozen and I would defrost them in the refrigerator.

Related Recipes You May Like

Halloween Chocolate Spiders

Halloween Meringue Ghosts

Lemon Cheesecakes

Cheesecake Squares

Chocolate Wafers

Cupcakes, Black Bottom

Cheesecakes: Preheat your oven to 300 degrees F (150 degrees C) and place rack in center of oven. Line 12 muffin cups with paper liners.

Crust: In a bowl combine the chocolate crumbs with the melted butter. Press a heaping tablespoon of the crumbs on the bottom of each muffin cup. Cover and refrigerate while you make the filling.

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 and bottom of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and sour cream. 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 are still a little wet and wobbly. Remove from oven and place on a wire rack. Let cool and then remove from pan. Cover with plastic wrap and refrigerate until firm (a few hours or even overnight).

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 be stored in the refrigerator for 4-5 days.

Makes 12 individual cheesecakes.

View comments on this recipe on YouTube

Chocolate Crust:

1 cup (100 grams) finely ground chocolate wafers or chocolate graham cracker crumbs

4 - 5 tablespoons (55 - 65 grams) melted butter

Filling:

2 - 8 ounce packages (450 grams) full fat cream cheese, at room temperature

2/3 cup (135 grams) granulated white sugar

2 large eggs, at room temperature (110 grams without shells)

1 teaspoon (4 grams) pure vanilla extract

1/2 cup (110 grams) sour cream, at room temperature

Chocolate Cobwebs:

1 - 2 ounces (30-60 grams) semi sweet or bittersweet chocolate, melted

 
 
     
 

 

 

New Videos

   
 
 

     

Top 40 Video Recipes of 2015

Watch them all here on YouTube

1. Simple Chocolate Cake

2. Cake Pops

3. Red Velvet Cake

4. Pancakes

5. Pound Cake

6. Brownies

7. Red Velvet Cupcakes

8. American Sponge Cake

9. CrĂªpes

10. Cake Doughnuts

11. Chocolate Chiffon Cake

12. Carrot Cake

13. Orange Chiffon Cake 14. Homemade Doughnuts 15. Peanut Butter Balls
16. New York Cheesecake 17. Spritz Cookies  18.Banana Chocolate Cupcakes 19. Royal Icing 20. Black Forest Cake
21. Caramels 22. Vanilla Cupcakes 23. Vanilla Cake 24. Cream Puffs 25. Shortbread Cookies
26. French Macarons 27. Chocolate Cupcakes 28. Cinnamon Rolls 29. Cream Cheese Pound Cake 30. Peanut Butter Cups
31. Apple Pie 32. Rice Krispies Treats 33. Chocolate Chip Cookies 34. Biscuits 35. Whipped Cream Frosting
36. Fruit Tart 37. Chocolate Banana Cake 38. Chocolate Cake 39. Cocoa Brownies 40.Chocolate Eclairs
   
 

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 2016 iFood Media LLC