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