Halloween cheesecake
Turn your Halloween gathering into a spine-tingling spectacle with our bloody Halloween cheesecake recipe. It combines a satisfyingly crisp dark-cocoa biscuit base with a luxuriously creamy, chocolate-infused filling and finishes with a gleaming, tart blackcurrant glaze that drips like fresh blood. Get ready for a decadent treat that is both delicious and delightfully eerie at the same time.
Ingredients
Biscuit base
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28
Oreos
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75 g
Butter, melted
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¼ tsp
Coarse salt
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Cheesecake filling
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200 g
Dark chocolate
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400 g
Cream cheese
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250 g
Sugar
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1
Vanilla pod (the seeds thereof) or vanilla paste in the same amount
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¼ tsp
Coarse salt
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8
Eggs
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2 tbsp
Red paste colour ( food colourings )
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250 ml
Double cream
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Red glaze
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3 tbsp
Corn starch
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200 ml
Blackcurrants juice
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150 ml
Glucose syrup
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Instructions
Biscuit base
Cheesecake filling
Red glaze
Assembling the Halloween cheesecake
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Keep the vanilla cream in your cocoa biscuits for the perfect biscuit base, as it helps bind the crumbs together. For fine, even crumbs, pulse the biscuits in a food processor until they resemble coarse sand and make sure there are no lumps. If you are using a rolling pin, put the biscuits in a sturdy zip-lock bag and crush them thoroughly. Combine the crumbs with melted butter and a pinch of salt until the mixture looks like wet sand and holds together without being greasy. Press the mixture firmly into your springform pan and pay special attention to the edges. If you have extra time, we recommend you chill the biscuit base for at least 30 minutes to set.
Bake your Halloween cheesecake low and slow to keep it smooth and crack-free. Start at 165 °C for 30 minutes to set the edges while the centre stays slightly wobbly, then without opening the door, drop to 110 °C and bake for two more hours. This lets the filling cook evenly, preventing the edges from over-baking and the centre from being under-baked. Use an oven thermometer to ensure accuracy, and for extra insurance, you can wrap the springform pan in foil and place it in a water bath when you lower the temperature. When time is up, switch the oven off and let the cake rest inside for 60–90 minutes before chilling. Resist the urge to open the oven door, as each peek lets heat escape and can cause your top to collapse.
The glaze should be pourable but not runny. After boiling at about 85 °C, let your red glaze cool undisturbed for 5–10 minutes. You want it thick enough to coat the back of a spoon in a ribbon that slowly blends back in when you drag a finger through it, but still pourable. If the glaze ever feels too stiff, whisk in a teaspoon of extra blackcurrant juice; if it seems too thin, return it to low heat and simmer for another 1–2 minutes, stirring constantly. Store at room temperature (covered) for up to 4 hours, then gently rewarm before glazing.
FAQ: Questions about Halloween cheesecake
If you are making a Halloween cheesecake, you might have a few questions. Our FAQ section below answers some of your most urgent questions about this cheesecake. Take a look before you get started to make sure your Halloween cheesecake turns out flawless!
Why does my cheesecake collapse slightly in the middle after baking?
Your cheesecake might collapse in the middle if it is underbaked, overmixed, or exposed to temperature changes. To avoid this, bake it until the centre is just set. You can even use a water bath to distribute the heat evenly. When mixing, blend the ingredients until smooth and stop as soon as you add the eggs. Keep the oven door closed during baking and cooling to keep the temperature stable. Let the cheesecake cool down slowly in the oven’s residual heat. If it still sinks, cut off the uneven edges with a knife warmed in hot water to smooth the surface before applying the glaze. This will help the glaze spread evenly and look great.
How do I store Halloween cheesecake?
Store Halloween cheesecake in the fridge once it is cool and has set. Place the cheesecake in an airtight container or tightly cover it with cling film to keep it from drying out and picking up odours. If it is sliced, keep each piece in its own airtight container. The cheesecake will stay fresh for up to 7 days in the fridge. For longer storage, wrap it tightly in cling film, then in aluminium foil, and freeze it. It will keep for up to 2 months. To enjoy it again, defrost it overnight in the fridge and avoid thawing at room temperature to maintain its texture and safety. For best results, we recommend you freeze it before adding any decorative glaze.
Nutritional values
Nutritional value, per
5222 Kcal
| Fibre | - | 0 gram fibers |
| Protein | 7.5 | 95.8 gram |
| Fat | 61.9 | 365.7 gram |
| Carbohydrates | 30.6 | 393.5 gram |
Recommended information
Serving suggestion
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Indulge in our bloody Halloween cheesecake
This Halloween cheesecake is an indulgent delight that captivates with its crispy base, creamy flavours, and dramatic look. There are countless reasons to love cheesecake: the silky-smooth texture, the rich dairy notes, the lovely interplay of sweet and tangy. But this one truly takes the cake. Its imposing red hue and glossy, blood-like glaze make it an unforgettable centrepiece for any spooky celebration.
For more hauntingly good recipes, check out our homemade brain cupcakes, cute meringue ghosts, and chocolate ghost cake.
Crispy dark cocoa biscuit base
This biscuit base is equal parts crunchy and decadent. Twenty-eight dark cocoa biscuits with vanilla cream are blitzed to fine crumbs, then combined with melted butter and a pinch of coarse salt. This gives you a firm, chocolaty foundation with deep cocoa undertones and just a hint of saltiness to balance the sweet.
The vanilla cream filling from the biscuits adds a sweet contrast to the slight bitterness of the cocoa biscuit shells and enhances the creamy cheesecake filling. Other than that, it is pretty much a classic cheesecake base.
Delicious cream cheese filling with dark chocolate
Our cream cheese filling for the Halloween cheesecake is like a cloud of pure deliciousness. And it is all thanks to the combination of cream cheese, double cream, and eggs, whipped ever so gently. Into this ivory-coloured cloud we fold melted dark chocolate, infusing every bite with bittersweet taste and velvety mouthfeel. A few tablespoons of concentrated red food colouring lend a dramatic crimson tint that swirls hypnotically when you pour it over the crispy base.
Glossy blackcurrant glaze
The grand final is a glossy blackcurrant glaze that tops off this eerie treat, providing a tart, fruity contrast to the sweet, creamy filling. As the glaze drapes over the Halloween cheesecake, it creates a captivating effect, adding to the dessert’s spooky charm. The tangy notes of the glaze balance the sweetness of the chocolate and cream cheese, making each taste a delightful experience. This stunning glaze transforms the cheesecake from simply wonderful to utterly spellbinding.
A sweet ending to a spooky Halloween evening
If you want to set a final, unforgettable note for your Halloween party or soirée, this Halloween cheesecake is the way to do it. From the crisp cocoa base to the decadent chocolate-laced filling and tart blackcurrant veil, it offers a theatrical flourish that will enchant your guests long after the candles have flickered out.
Slice into it to reveal the marbled red interior, watch the glaze glisten under candlelight, and savour the moment as friends crowd around in delight. In a night full of tricks and treats, this cheesecake is the ultimate treat. A sweet, sophisticated ending that haunts the memory in the most delicious way.
Make it your own spooky special
One of the best parts of baking, especially around Halloween, is making the recipe your own. Play around with the type of chocolate you use. Swap dark chocolate for an extra intense, almost coffee-like note, or go for a 70% milk-dark blend if you prefer something a bit sweeter. You can also swirl in a spoonful of white chocolate before baking. The marbled effect not only looks stunning against the red backdrop but adds a creamy sweetness that plays beautifully off the more bitter dark layers.
If you need to replace blackcurrant juice in your glaze, there are several good alternatives. You can use blackberry juice or sauce for a similar colour and tartness. Cherry juice is also a great option, offering a vibrant red hue and a tangy taste, while raspberry juice or purée offers a bright red colour and strong tartness. Alternatively, try pomegranate juice for a deep red colour and a distinct sweet-tart flavour.
For the colour of the filling, go beyond red and experiment with a drop of black or purple food colouring to give your Halloween cheesecake an even more sinister vibe.
Finally, do not forget toppings. Scatter fresh berries, edible flowers, or even crushed candy corn on top of the glaze to add texture, pops of colour, and an extra festive flair. Decorate with spooky garnishes like candy eyes, gummy worms, or chocolate spiders, placing them on top or along the glaze drips. The kitchen is your laboratory, so have fun and let your spooky imagination run wild!
