Cheesecake Recipes

Halloween Candy Cheesecake

Halloween Candy Cheesecake Too much leftover Halloween candy? No more trick or treaters at the tail end of the evening to give away the rest of your kids loot? Well then. Bake them into a cheesecake like we did.

~Ingredients:

-For the Crust:*

1 1/2 Packages Oreo Cookies.

8 Tablespoons Butter, melted.

-Ganache:

8 oz Bittersweet or Semi Sweet Chocolate, chopped.

8 oz Heavy Cream.

-Caramel Sauce:

1 Cup Granulated Sugar. 

6 Tablespoons Unsalted Butter, cubed.

1/2 Cup Heavy Cream.

1/2 Teaspoon Vanilla Extract.

1/4 Teaspoon Salt.

-Cheesecake Filling:

3 (8 oz) Packages Cream Cheese, room temperature.

1 Cup Granulated Sugar.

3 Eggs, room temperature.

3/4 Cup Heavy Cream, room temperature.

1 Tablespoon Vanilla Extract.

2 - 3 Cups Snickers Candy, cut into pieces.**

-Topping: 

Caramel Sauce

Ganache.

Sweetened Whipped Cream.

Mini Candy Bars.***

~Directions:

-Making the Oreo Crust:

Step 1: In a food processor, grind the oreo cookies into fine crumbs, add in the butter and pulse until the crumbs are moistened. 

Step 2: Gently press the crumbs into a 9 inch springform pan, using a flat bottomed glass, twisting as you press so they don't stick, and press up the sides, about 3 inches up or to the top edge of the pan. Make sure you use even pressure so its the same thickness all around. 

Step 3: Freeze until ready to fill with ganache.

-Making the Ganache: 

Step 4: Chop the chocolate into small pieces and place in a stainless bowl. Set aside.

Step 5: Heat the cream in a medium bowl over medium heat until simmering. 

Step 6: Pour over the chocolate and let it sit for 2 minutes. 

Step 7: Slowly stir the mixture until it is all combined and thickened. 

Step 8: Let the ganache sit for 5 minutes.

Step 9: Pour 1 cup of the ganache over the bottom of the crust, tilting so it covers the bottom evenly. 

Step 10: Chill for 30 minutes. While the ganache is chilling prepare the caramel sauce.

-Making the Caramel Sauce:****