Witch Cauldron Cheesecake
A spooky yet elegant Halloween cheesecake with a chocolate cookie crust, a velvety purple cheesecake center, and a neon green ganache drip. Finished with black swirls, candy eyeballs, and glitter, this Witch Cauldron Cheesecake is as fun to decorate as it is delicious to eat.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 7 hours 40 minutes (includes chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
24 chocolate sandwich cookies
5 tablespoons unsalted butter, melted
24 ounces cream cheese, room temperature
1 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
1/2 cup sour cream
Violet gel food coloring
Black gel food coloring
1/2 cup heavy cream
6 ounces white chocolate, chopped
Neon green gel food coloring
Black gel icing (for spiral)
Candy eyeballs
Edible glitter
Instructions
- Crush sandwich cookies into fine crumbs, mix with melted butter, and press into a parchment-lined 9-inch springform pan. Bake at 325°F (163°C) for 10 minutes, then cool.
- Beat cream cheese until smooth, gradually adding sugar. Mix in eggs one at a time, then stir in vanilla and sour cream until glossy.
- Tint the batter with violet gel and a touch of black until a deep purple shade is achieved.
- Pour filling over the crust, tap to release bubbles, and bake at 300°F (149°C) for 60–70 minutes in a water bath (optional) until edges are set but center still jiggles.
- Turn off oven, crack door, and cool cheesecake inside for 1 hour. Refrigerate for at least 6 hours or overnight.
- For ganache, heat cream until steaming, pour over chopped white chocolate, let stand 2 minutes, then stir smooth. Tint neon green.
- Release cheesecake, pour ganache over top, letting drips fall down sides. Pipe a black spiral and drag a toothpick outward for a swirl effect.
- Decorate with candy eyeballs and edible glitter. Chill 15–30 minutes to set before slicing.
Notes
A water bath helps prevent cracks, but placing a pan of hot water on a lower rack also works.
For smooth slices, warm a sharp knife under hot water and wipe between cuts.
Sour cream adds tang and plush texture; Greek yogurt can be substituted.
Customize colors for different holiday themes—orange ganache with purple swirl creates a pumpkin look.
Cheesecake can be made a day ahead; decorate just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Find it online: https://chocolatecoveredamy.com/witch-cauldron-cheesecake-2/
