Scary Monster Halloween Chocolate Cheesecake
A creamy, chocolatey baked cheesecake topped with dark chocolate ganache and sugar eyes — spooky, sweet, and perfect for Halloween!
Equipment
- 1 Stand mixer
Ingredients
For the base:
- 12 vanilla biscuits
- 12 chocolate biscuits
- 100 grams unsalted butter melted
For the cheesecake filling:
- 600 grams thick cream cheese at room temperature
- 100 grams Greek yogurt
- 2 large eggs
- 100 grams sugar
- 1 tsp vanilla extract
- 50 grams melted dark chocolate
- 3 tbsp corn starch
- 2 tbsp dark powdered cocoa (optional)
For the ganache topping:
- 100 grams dark chocolate
- 100 grams whipping cream
For decoration:
- Sugar eyes
Instructions
Make the base:
- Preheat the oven to 160 °C (320 F).
- Crush the biscuits until fine, then mix with melted butter.
- Press into a 20–22 cm (8–9 inch) springform pan and bake for 10 minutes.
- Let it cool while preparing the filling.
Prepare the cheesecake:
- Beat together the cream cheese, yogurt, sugar, and vanilla until smooth.
- Add eggs one by one, then mix in melted chocolate and cornstarch.
- Pour the mixture over the cooled base.
- Place the pan into a larger tray and pour hot water halfway up the sides (bain-marie).
- Bake for 1 hour at 160°C (320°F) until the edges are set and the center slightly wobbly.
- Cool completely in the oven with the door ajar, then refrigerate for at least 4 hours.
Ganache
- Heat cream until just simmering, then pour over chopped dark chocolate.
- Stir until smooth and glossy.
- Pour over the chilled cheesecake and spread evenly.
- While the ganache is still soft, decorate generously with sugar eyes.
Chill & serve:
- Let the cake sit in the fridge for about 30 minutes. Slice, serve, and enjoy your spooky masterpiece!
Nutrition
Serving: 1portionCalories: 420kcal
Tried this recipe?Let us know how it was!
