A basic cookies and cream cheesecake tinted orange and filled with chunks of Halloween Oreos, sitting atop a Halloween Oreo crust. Top with adorable whipped cream ghosts for a spooky treat, or use classic Oreos and leave out the orange coloring for a luscious cheesecake variation all year round!
In a food processor, crush the Oreos until they become a fine crumb. Pour the crushed Oreos into a large bowl, add the melted butter, and stir to combine.
Press the Oreo crumb mixture into the bottom of the prepared springform pan, then bake the crust for 8-10 minutes, or until set. Remove from the oven and allow to cool while you prepare the filling.
COOKIES AND CREAM CHEESECAKE
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high speed until smooth, about 2 minutes. Add the granulated sugar then beat again until combined, about another 2 minutes.
Reduce the mixer speed to low3, then add the heavy cream, yogurt or sour cream, vanilla extract, and food coloring and mix until completely combined. Add the eggs one at a time and continue mixing on low until eggs are just combined. Your batter should be smooth and creamy without lumps. Gently fold in the Oreos until just combined (do not overmix batter).
Pour the batter into the prepared pan. Create a water bath4 by placing the 9" springform pan in a slightly larger round pan (I like to use a 10" cake pan) and then place that pan into an even larger round pan (I like to use a 12" cake pan) or roasting pan.
Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven.
Bake the cheesecake for 1 hour 35 minutes to 1 hour 50 minutes. The middle of the cheesecake (a center approximately 2" wide) should jiggle just a little bit. I use my digital instant-read thermometer to check the internal temperature has reached 145ºF (63ºC). Turn the oven off5 and allow the cheesecake to cool in the oven for 1 hour. After 1 hour, remove the springform pan from all of the other pans and allow to cool on a cooling rack for another 2 hours. When the cheesecake is completely cool, cover or wrap tightly and allow to chill in the refrigerator for at least 6 hours, ideally overnight.
WHIPPED CREAM GHOSTS
Remove the cheesecake from the fridge and use a spatula or butter knife to gently loosen the crust from the side of the pan, then release the outer ring of the springform pan.
Top the cheesecake with fresh whipped cream ghosts (I use my homemade whipped cream recipe) and add candy eyes. Store leftovers in the refrigerator up to 5 days. Cheesecake freezes well, up to 3 months. Thaw in the refrigerator overnight.
Notes
Oreos: I used Halloween Oreos which are a DoubleStuf Oreo. To avoidtoo much butter in the crust, you will need to remove the filling from about half of the Oreos. You can also use regular Oreos and can leave all of the fillings in.
Orange food coloring: I prefer to use gel coloring (my favorite is AmeriColor). Tint to your preferred shade of orange, or feel free to leave it out.
Mixer speed: it's important not to go above low (or low-medium) speed after you've beaten the cream cheese. Incorporating too much air will create bubbles and potential cracks in your finished cheesecake.
Water bath pans: here is a bundle that includes all the pans I use. Using this method eliminates the need to wrap anything in foil.
Cool the cheesecake: I like to prop the oven door open with a wooden spoon or spatula.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.