Rich, creamy, easy and perfect for any Halloween party.
3 cups Oreo cookie crumbs
1/2 cup + 2 tablespoons unsalted butter, melted
113 grams dark chocolate, melted
1/2 cup whipping cream, hot
Pinch of salt
Cream Cheese Filling:
900 grams cream cheese, room temperature
1 1/2 cups granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons fresh lemon juice
1 1/2 cups whipping cream, cold
Chocolate spiders, for decoration
Sundays Ain't Scary
We’re giving you FREE access to Live TV to beat the Sunday Scaries!
Make the crust: Combine the Oreo cookie crumbs and butter in a bowl. Grease a 9-inch springform pan with cooking spray, then firmly press the crust mixture into the pan. Place in the refrigerator until ready to use.
Make the ganache: Combine the melted dark chocolate, hot whipping cream and salt in a bowl. Pour 2 tablespoons of ganache into a small dish and set aside. Pour the remaining ganache into the crust and spread it over the base and sides of the crust. Return to the refrigerator.
Make the filling: Beat the cream cheese with an electric mixer until fluffy. Add the sugar, salt and vanilla extract and continue beating until very fluffy. Add the lemon juice and mix until combined. In a separate bowl, whisk the whipping cream until stiff peaks form. Add 1/4 of the whipped cream to the cream cheese mixture and beat to combine. Gently fold in the remaining cream.
Pour the filling into the crust and smooth the surface. Transfer the remaining ganache to a piping bag fitted with a small, round tip. Pipe a spiral onto the cheesecake, starting at the center of the cheesecake and moving outwards. Drag the tip of a sharp knife from the center of the spiral outwards. Wipe the knife clean and repeat to create a spider web.
Cover the cheesecake with a sheet of plastic wrap and freeze for 1 hour. Unmold the cake and top with a chocolate spider. Enjoy!