SPOOKY OREO CHEESECAKE

I decided I wanted to make a little gory dessert moment this Halloween. 🕷

I think people tend to think cheesecake is very intimidating. I have made 3 cheesecake related desserts and each time they come out great! Keeping the tips in mind and you are in for a delicious cheesecake!

Before we even get into it, I recommend you set out your cheesecake filling ingredients to reach room temperature. This will help prevent cracking later on.

You are actually going to use the entire oreo! (no waste 💪🏼). Leave the filling in the oreos and crush (or pulverize) until a fine dust.

Melt butter and add the oreo dust until a smooth mixture.

Using a springform pan, spray a think layer of nonstick at the bottom of the pan and spread an even layer of oreo crust.

Let the crust chill in the fridge for at least 10 minutes.

At this point, you can also preheat the oven to 350 degrees F.

On low speed, beat together your cream cheese and sugar until smooth. Then add the sour cream and vanilla extract. Then add one egg at a time.

Pour the cheesecake mixture over the crust and smooth.

Bake at 350 degrees for 45-50 minutes.

You will know it’s ready when the top is set and firm but it is still jiggly.

I let the crust brown a tiny bit but honestly, we are covering it up with the “blood” anyways.

You are going to let that cool for one hour until it is room temperature. Then it needs to cool for at least 6 hours in the fridge.

Now for the strawberry “blood” topping!

While the cheesecake cools, slice the strawberries and combine them in a saucepan with granulated sugar. Now let the strawberry mixture reduce over low-medium heat.

Once fully reduced and a jam-like texture ( a little more liquidy) let cool and set at room temperature until ready for assembly. You could also strain the jam for a super liquidy consistency but that is preference! A lot of people use corn syrup and red food coloring but I wanted the “blood” to taste moooore natural if you will.

It is time to assemble!

Truly a very easy process.

Release the cheesecake from the pan. I used a spatula to let the oreo lift a little. It came off super easily- the crust should firm up.

Place on the dish you plan on serving it on.

Add the strawberry topping in a spooky way.

You can get creative here and add scratches into the actual cheesecake so it looks like flesh (spooky ah!) but I decided to keep it pretty PG and do a smooth layer of it on top and dripping from the sides.

You can also add different toppings to make it more spooky like fake spiderwebs or candy spiders! Whatever you want.

You are in for a bloody delicious cheesecake this Halloween! Tag me on social media @catchthewavewithsam if you plan on making this!

Let’s catch the wave and happy halloween!! 🕸🕷

Key Tips

don’t overbeat the cheesecake batter: too much air causes cracking in your cheesecake

one egg at a time on low speed

crush your oreos as finely as possible for the crust

let you strawberry filling cool completely to let it set up



spooky oreo cheesecake


INGREDIENTS

oreo crust

  • 36 oreos 14.3 oz container

  • 5 tbs Butter

cheesecake filling

  • 24 oz Cream Cheese

  • 1 cup heaving whipping cream

  • 3/4 cup Sour Cream

  • 4 Eggs

  • 1 cup Granulated Sugar

  • 1 tbs Vanilla Extract

strawberry "blood" topping

  • 16 oz Strawberries

  • 2 cup Granulated Sugar

INSTRUCTIONS

cheesecake + oreo crust

  1. Set out your cheesecake filling ingredients to reach room temperature. This will help prevent cracking later on.

  2. Leave the filling in the oreos and crush (or pulverize) until a fine dust.

  3. Melt butter and add the oreo dust until a smooth mixture.

  4. Using a springform pan, spray a think layer of nonstick at the bottom of the pan and spread an even layer of oreo crust.

  5. Let the crust chill in the fridge for at least 10 minutes.

  6. Preheat your oven to 350 degrees F.

  7. On low speed, beat together your cream cheese and sugar until smooth. Then add the sour cream and vanilla extract. Then add one egg at a time.

  8. Pour the cheesecake mixture over the crust and smooth.

  9. Bake at 350 degrees for 45-50 minutes.

strawberry "blood" topping

  1. While the cheesecake bakes, slice the strawberries and combine them in a saucepan with granulated sugar. Now let the strawberry mixture reduce over low-medium heat.

  2. Once fully reduced and a jam-like texture ( a little more liquidy) let cool and set at room temperature until ready for assembly.

assembly

  1. Take the cheesecake out of the oven once it has firmed up but is still a bit jiggly. I let mine get a little browned but that's totally personal preference.

  2. Let the cheesecake cool for one hour and then set in the fridge to completely cool for 6 hours or overnight.

  3. Take the baking round off the cheesecake and move the cheesecake to your serving platter.

  4. Add the "blood" over the top and get ready for a bloody good cheesecake!