Halloween Cheesecake (Print Version)
Ingredients:
01 -
1 1/2 cups graham cracker crumbs.
02 -
1/4 cup granulated sugar.
03 -
1/2 cup unsalted butter (melted).
04 -
4 (8 oz each) cream cheese (softened).
05 -
1 cup granulated sugar.
06 -
1 cup sour cream.
07 -
1/2 cup heavy cream.
08 -
3 large eggs.
09 -
1 tsp vanilla extract.
10 -
1 cup canned pumpkin puree.
11 -
1 tsp ground cinnamon.
12 -
1/2 tsp ground nutmeg.
13 -
Whipped cream.
14 -
Orange and black sprinkles or candy eyeballs.
Instructions:
01 -
Preheat your oven to 325°F (163°C).
02 -
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until crumbs are evenly coated.
03 -
Press the mixture into the bottom of a springform pan to form the crust. Bake for 10 minutes and let cool.
04 -
In a large bowl, beat softened cream cheese until smooth. Gradually add sugar and beat until creamy.
05 -
Add sour cream and heavy cream, mixing until well combined.
06 -
Beat in eggs one at a time, then add vanilla extract, pumpkin puree, cinnamon, and nutmeg. Mix until smooth.
07 -
Pour the pumpkin filling over the cooled crust in the springform pan.
08 -
Bake for 60-70 minutes, or until the center is set but slightly wobbly.
09 -
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
10 -
Chill in the refrigerator for at least 4 hours or overnight.
11 -
Before serving, top the cheesecake with whipped cream and decorate with orange and black sprinkles or candy eyeballs.
Notes:
01 -
Enjoy this festive Halloween cheesecake for a spooky yet delicious treat at your next celebration!.