Leftover Halloween Candy Cheesecake Recipe
Introduction
This Leftover Halloween Candy Cheesecake is a creative and delicious way to transform your excess Halloween treats into a show-stopping dessert. Combining a rich Oreo crust, creamy cheesecake filling, and festive candy pieces, it’s perfect for celebrating or enjoying any time after the holiday.
Ingredients
- 36 Oreo cookies (one 14.3 ounce or 405 gram package)
- 4 tablespoons (57 grams) unsalted butter, melted
- 32 ounces (907 grams) cream cheese, at room temperature
- 1 cup (200 grams) granulated sugar
- 1/2 cup (118 ml) heavy cream
- 1 teaspoon vanilla extract
- 5 large eggs, at room temperature
- 1 1/2 cups chopped Halloween candy (any mix you like)
- 1 cup (170 grams) semisweet chocolate chips
- 1/2 cup (118 ml) heavy cream (for topping)
- Chopped Halloween candy, for garnish
Instructions
- Step 1: Preheat your oven to 325°F. In a food processor, pulse the Oreo cookies until they form fine crumbs. Add the melted butter and pulse again until the mixture is evenly moistened.
- Step 2: Press the cookie mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove and place on a wire rack to cool.
- Step 3: Using an electric mixer or food processor, beat the cream cheese until smooth. Add sugar, heavy cream, and vanilla, then beat until fully combined.
- Step 4: Add eggs one at a time, beating gently until smooth after each addition. Avoid overmixing. Stir in the chopped Halloween candy carefully.
- Step 5: Pour the filling into the cooled crust. Bake for about 1 hour, or until the cheesecake is set and the top appears slightly dry. The center may still wobble slightly; this is normal. Turn off the oven and let the cheesecake cool inside for 10 minutes.
- Step 6: Remove the cheesecake from the oven and cool completely on a wire rack. Refrigerate for at least 6 hours until fully chilled. Carefully release the cheesecake from the springform pan onto a serving plate.
- Step 7: Prepare the topping by placing chocolate chips in a medium heatproof bowl. Heat the 1/2 cup heavy cream in a small saucepan just until simmering. Pour the hot cream over the chocolate chips and let sit for 3 minutes, then stir until smooth.
- Step 8: Pour the chocolate topping evenly over the chilled cheesecake. Sprinkle extra chopped Halloween candy over the top for garnish. Serve immediately or cover and store in the refrigerator.
Tips & Variations
- Use any combination of Halloween candy you like, such as candy corn, peanut butter cups, or mini chocolate bars, for unique flavors.
- To prevent overbaking, slightly undercook the cheesecake so it stays creamy and smooth.
- For a stronger chocolate flavor, mix some cocoa powder into the crust crumbs before pressing.
- Allow your cream cheese and eggs to come to room temperature before mixing for a smoother batter.
Storage
Store the cheesecake covered in the refrigerator for up to 2 days to keep it fresh. When ready to serve again, no reheating is necessary; serve chilled for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cookies for the crust?
Yes, feel free to substitute Oreos with other chocolate sandwich cookies or graham crackers depending on your preference.
What is the best way to chop the Halloween candy?
Use a sharp knife to roughly chop the candy into bite-sized pieces. Avoid powdery or overly sticky candies that may dissolve into the cheesecake filling.
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Leftover Halloween Candy Cheesecake Recipe
- Total Time: 7 hours 35 minutes
- Yield: 12 servings 1x
Description
This Leftover Halloween Candy Cheesecake is a deliciously creamy dessert that creatively uses leftover Halloween candy. It features a crunchy Oreo cookie crust, a smooth and rich cream cheese filling mixed with chopped candies, and a luscious chocolate ganache topping adorned with extra candy pieces, making it a festive and indulgent treat perfect for celebrating the season.
Ingredients
Scale
Crust
- 36 Oreo cookies (One 14.3 ounce or 405 gram package)
- 4 tablespoons (57 grams) unsalted butter, melted
Filling
- 32 ounces (907 grams) cream cheese, at room temperature
- 1 cup (200 grams) granulated sugar
- 1/2 cup (118 ml) heavy cream
- 1 teaspoon vanilla extract
- 5 large eggs, at room temperature
- 1 1/2 cups chopped Halloween candy (any mix you like)
Topping
- 1 cup (170 grams) semisweet chocolate chips
- 1/2 cup (118 ml) heavy cream
- Chopped Halloween candy, for garnish
Instructions
- Make the crust: Preheat your oven to 325°F (163°C). In a food processor, pulse the Oreo cookies until they become finely ground crumbs. Add the melted butter and pulse again until the crumbs are moistened. Press this mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then set it on a wire rack to cool.
- Make the filling: In a mixing bowl of an electric mixer or food processor, beat the cream cheese until smooth and creamy. Add the granulated sugar, heavy cream, and vanilla extract, beating until fully combined. Incorporate the eggs one at a time, beating after each addition until smooth, being cautious not to overbeat. Fold in the chopped Halloween candy evenly.
- Bake the cheesecake: Pour the prepared batter into the cooled crust. Bake for about 1 hour, or until the cheesecake is set and the top appears slightly dry. It’s okay if the center is a bit wobbly, as this prevents overbaking. Turn off the oven and let the cheesecake cool inside for 10 minutes.
- Cool and refrigerate: Remove the cheesecake from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate the cheesecake until thoroughly chilled, at least 6 hours or overnight for best results. Before serving, carefully release the cheesecake from the springform pan onto a serving plate.
- Prepare the topping: Place the semisweet chocolate chips in a medium heatproof bowl. In a small saucepan, heat the heavy cream just until it starts to simmer. Pour the hot cream over the chocolate chips and let it sit for 3 minutes. Stir gently until the mixture is melted and smooth, forming a ganache.
- Assemble and serve: Pour the chocolate ganache evenly over the chilled cheesecake. Sprinkle additional chopped Halloween candy over the top as garnish. Serve immediately or cover and store in the refrigerator for up to 2 days.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth and creamy cheesecake texture.
- Do not overbeat the batter to avoid incorporating excessive air which can cause cracks during baking.
- If you prefer a more firm cheesecake, extend baking time slightly but be careful not to dry out the filling.
- The ganache topping can be made ahead and refrigerated; gently warm before spreading if needed.
- Use a variety of Halloween candies to add color and flavor, but avoid overly sticky candies that might affect texture.
- Store leftover cheesecake covered in the refrigerator for up to 2 days to maintain freshness.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Halloween cheesecake, leftover candy dessert, Oreo crust cheesecake, chocolate ganache topping, festive dessert
