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Halloween Candy Cheesecake With Oreo Crust

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Level: Intermediate

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Description

A thick and crunchy chocolate wafer and candy kissed crust holds a creamy vanilla cheesecake filled with chopped bits of your favorite chocolate candy bars. Then a chocolate ganache spiderweb finishes this off in the most spooktacular way!

Ingredients

  • FOR THE CRUST:
  • 25  Whole Chocolate Sandwich Cookies, Like Oreos
  • 1 cup Chopped Chocolate Candy Bars, Like Reese's Or Snickers, Etc.
  • 6 Tablespoons Unsalted Butter, melted
  • FOR THE FILLING:
  • 32 ounces, fluid Full Fat Cream Cheese, Room Temperature
  • 1 cup Granulated Sugar
  • ⅔ cups Full Fat Sour Cream, Room Temperature
  • 4  Eggs, Lightly Beaten
  • 2 teaspoons Pure Vanilla Extract
  • ¼ cups Chopped Candy Bar (like Reese's, Snickers, Etc.)
  • FOR THE GANACHE:
  • 4 ounces, fluid Chopped Semi-sweet Chocolate
  • ½ cups Heavy Whipping Cream

Preparation

Preheat oven to 350ºF. Spray a 9-inch springform pan with cooking spray.

Use a food processor to make crumbs out of the sandwich cookies. Add chopped chocolate candy bars and pulse until combined. Pour over melted butter and combine.

Press crust into bottom and halfway up sides of pan. Bake 10 minutes. Remove from oven and set aside. Once pan is cool, double wrap with heavy duty foil.

Lower oven temperature to 325ºF. Put a kettle to boil water for water bath.

For the cheesecake filling, use all room temperature ingredients!

Use a hand mixer to mix softened cream cheese on medium low heat until smooth and no lumps remain. Add sugar and beat another minute until fluffy and smooth

Scrape bowl and add sour cream. Beat again until fully smooth.

In a separate bowl, beat eggs and vanilla with a fork. Gradually add eggs to batter and beat on low speed . Do not over mix or cheesecake will crack! Add chopped candy. Give a final and gentle mix.

Pour cheesecake filling over crust. Smooth top, bang gently on counter to settle it, then set pan into a large roasting dish.

Place in oven. Pull out the oven rack and pour water into the bottom of roasting dish, 3 inches deep. Push rack back in. (Pouring water into pan once it’s in oven prevents water from sloshing into foil or on cheesecake.)

Bake for 60–70 minutes until outer edge is set but center is still a bit wobbly. Take out of oven and allow to sit in water bath for 30 minutes.

Carefully take out of water bath. Peel foil off and place on cooking rack. Cool to room temperature. Run a knife along the inside of pan to loosen the cheesecake. Refrigerate at least 3 hours. Once cool, remove from springform pan.

Make ganache by putting finely chopped chocolate into a heatproof bowl. Heat cream in saucepan. Pour cream over chocolate. Whisk gently until smooth. Transfer to piping bag.

Make a swirl, starting in center, with chocolate and swirl to edges. Take a toothpick and drag from center to outer edge. Repeat a few more times to create the spiderweb. Cool until read to serve.

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