Ghostly Halloween Cheesecake
- 15 whole chocolate graham crackers
- 1-1/4 cups plus 2 tablespoons sugar, divided
- 1 cup butter, melted, divided
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sour cream
- 4 eggs
- 1 teaspoon vanilla extract
- Halloween candies and Chocolate-filled cookies for decoration
- Preheat the oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray.
- In a food processor or blender, pulse graham crackers into crumbs.
- In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and 1/2 cup of butter; mix well. Reserve 1/2 cup for garnish. Press remaining mixture into the bottom of the springform pan; set aside.
- In a large bowl with an electric mixer, beat cream cheese and the remaining 1-1/4 cups sugar until well combined. Add sour cream, eggs, vanilla, and the remaining 1/2 cup butter; beat until thoroughly combined. Pour mixture into springform pan.
- Bake 55 to 60 minutes or until just firm in the center. Remove from the oven and let cool. Refrigerate 8 hours or overnight. Remove the sides of the springform pan and garnish with the 1/2 cup remaining crumb mixture. Decorate with Halloween candies and chocolate-filled cookies as seen in the photo. Serve immediately or refrigerate until ready to serve.
- Test Kitchen Tip: To make our “RIP Tombstones,” all you need is a package of Milano cookies and a tube of black decorating gel. How easy is that?
Double chocolate mummies
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
- 2 cups bright white melting wafers see notes
- 1/2 tsp flake or sea salt
- Candy Eyes or a Black Food Marker
- Add the chocolate and salt to a large bowl.
- Heat the cream in the microwave for 30 seconds— or on the stovetop until it starts to steam.
- Pour the cream over the chocolate and allow it to sit for 1 minute.
- Whisk the cream and chocolate until it is fully combined. Cover with plastic wrap and place it in the fridge to harden— about 4 hours.
- Once the chocolate is fully hardened, scoop 1 tbsp sized balls onto a baking sheet lined with parchment paper.
- Once you’ve scooped all of the truffles, roll them around in your hands to make sure they are tightly packed and smooth on all sides. Place them into the freezer for 20 minutes.
- Melt the white chocolate wafers according to the package directions. Transfer 1/4 of the white chocolate to a ziplock bag.
- Divide the remaining melted white chocolate into two small bowls.
- Remove the truffles from the freezer and dip them one by one into one of the bowls of melted white chocolate using a fork. Tap the fork on the edge of the bowl to allow any excess chocolate to drip off. Place the dipped truffles back onto the parchment-lined baking sheet.
- Allow the white chocolate to fully cool before repeating the process with the second bowl of chocolate— you will dip the truffles in white chocolate twice.
- If using candy eyes, make sure to attach them while the chocolate is still wet. If using a food marker, allow the chocolate to set fully before drawing on the eyes.
- Lastly, cut just the very tip-off of the ziplock bag and drizzle the chocolate over the truffles to create the mummy look.
- Allow the chocolate to set fully before enjoying. Store in an airtight container in the fridge for up to five days.
How to Make Candy Apples
- 6 to 8 firm apples (depending on size)
- 2 cups sugar
- 3/4 cup brown sugar
- 1-1/4 cup light corn syrup
- 1-1/2 cup water
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 15-20 drops food coloring (red is traditional, but any color will do)
- Toppings as desired (crushed nuts, sprinkles, coconut, etc)
- Remove apple stems and insert a wooden stick into the core of each apple.
- Combine sugar, brown sugar, corn syrup, and water in a saucepan and bring to a boil at medium heat.
- Cover the saucepan and continue to boil until a temperature of 290 – 300 degrees is reached (about 15 minutes).
- Remove from heat and stir in vanilla, cinnamon, and food coloring.
- Hold the saucepan at an angle and turn apples in candy to coat evenly, allowing excess to drip back into the pot (move quickly, as the candy is quick to harden).
- Roll apples in toppings (if desired) and place on wax paper or a greased baking sheet to cool.
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