Boo! If you're looking for a Halloween Cheesecake dessert that both kiddos and adults will love, this silky smooth white chocolate caramel cheesecake will do the trick. This fall cheesecake recipe is a treat for the whole family. Ample chocolate Oreo cookie crust is filled with a homemade white chocolate-caramel mascarpone and cream cheese filling then topped off with the cutest and easiest Ghostbuster Meringues -- it's the only Halloween dessert you'll ever need.
Halloween Mischief + Haunted Houses
Halloween is just around the corner and so is my Mom's birthday. She was known for telling her scary ghost stories, popping on a scary mask around the house to give us kids "a little scare", and giving rides to the cemetery to show the neighborhood kids the "haunted glowing tombstone". She loved Halloween.
One year, to help raise money for the CYO kids she sponsored, she turned an old abandoned (super creepy) nursing home/hospital into a Haunted House. But not just any haunted house -- one complete with chainsaws, turning heads on tables, hallways lit up in red, with my Granny lying in a coffin (borrowed from the local funeral home) playing dead until unsuspecting kids and adults would walk by. My Mom was a lot of fun -- she brought a lot of mischief and laughter to everyone especially this time of year. So, to celebrate her birthday and Halloween here's a dessert that's a little bit spooky and full of sweet goodness, just like my Mama♡.
Why We Love This Halloween Cheesecake
- It tastes SO good
- It's a totally original recipe
- It's fully of caramelly vanilla bean white chocolate flavor
- A top layer of thin chewy caramel magically appears as it bakes
- It freezes incredibly well and tastes like the day you made it even 6 months later (for real)
- Great Make-ahead-and-freeze option to get ahead of the holiday baking
- Kids and adults love this cheesecake
- It's super smooth and creamy
- It serves 12 people easily
Ingredients in Spooky Halloween White Chocolate Carmel Cheesecake
Homemade caramel sauce is infused with chopped white chocolate and added to a mascarpone and cream cheese filling. If you want to use only cream cheese and skip the mascarpone, no problem. It'll be a tiny bit tangier, but just as delicious. Feel free to skip the Ghostbuster Meringues to make this a perfect dessert for any fall and winter dinner parties.
Oreo crust ingredients
- Oreo cookies
- butter
Cheesecake base ingredients
- cream cheese
- sugar
- eggs
- pure vanilla extract
- salt
- all-purpose flour
White chocolate caramel ingredients
- sugar
- water
- heavy cream
- salt
- white chocolate
Cheesecake topper decorations
- one recipe Ghostbuster Meringues
- once recipe 10-Minute Homemade "Bloody" Berry (Licious) Sauce
How to Make a Spooky White Chocolate Caramel Cheesecake w/Ghost Meringues
- Preheat oven 350°F/176°C. + prepare the springform cake pan. Butter an 8-inch springform pan and line it with parchment paper on the bottom and sides.
- Make + bake Oreo Cookie crust. Remove the cream from the cookies and add them to the bowl of a food processor. Pulse to crush the cookies until they resemble coarse sand. Add the melted butter and combine using a fork or your hands. Add the cookie mixture to the prepared cake pan (or pie plate). Bake for 7-8 minutes, or until set. Remove from oven to cool. Once the crust has cooled, line the outside securely with heavy-duty aluminum foil in preparation for the water bath. *If you don't want to remove the cream from the cookies, see recipe notes for an alternative method.
- Prepare the cheesecake base. Using a handheld mixer (or stand mixer fitted with the paddle attachment), cream the sugar and cream cheese (and mascarpone if using) until light and fluffy about 2 minutes. Add eggs, vanilla, and salt and mix just until combined and no traces of egg are left. Set the mixture aside while you make the caramel white chocolate sauce.
- Make the caramel white chocolate sauce. In a large heavy-bottomed 4 to 6-quart pot, add the sugar and water and turn the heat up to high. Do not disturb the pot while the sugar is dissolving. The mixture will begin to cook and form bubbles. After about 8-10 minutes, the mixture will start to form larger bubbles and turn golden brown in spots near the edge of the pot. At this point, swirl the pan once or twice directly over the heat and watch it closely so it doesn't burn. After 10 to 11 minutes of total cooking time, the caramel should be a deep amber color. Turn off the heat and immediately stir in the heavy cream whisking vigorously to incorporate the mixture. Add white chocolate and ¼ teaspoon salt and stir to incorporate. *From start to finish, the caramel sauce takes no more than 12 minutes to make.
- Combine caramel sauce and cheesecake base. Working quickly, add the caramel sauce to the cheesecake base and stir or whisk to combine everything. Add the tablespoon of flour and gently incorporate it into the mixture.
- Bake the cheesecake. Pour the cheesecake batter into the prepared Oreo crust and bake for approximately 1hr to 1hr and 10 minutes, or until the top is set and the middle is cooked through. The edges will slightly puff up and the middle will only slightly bounce or jiggle when the cheesecake is ready. Remove it from the oven to a wire rack and allow the cheesecake to cool completely. Refrigerate for at least 5 hours and even better overnight.
- Decorate the top with Ghostbuster Meringues. Place the meringue ghosts on top of the cheesecake to serve and Enjoy!
Spooky White Chocolate Caramel Cheesecake recipe step-by-step photos
How Do You Store Cheesecake?
You can store cheesecake in the refrigerator in an airtight container for just about 4 to 6 days once it's been baked and completely cooled. Just be sure that you cover it or seal it well to avoid the cheesecake from absorbing any other flavors or smells in the refrigerator. Definitely do not store it near raw onions, or other pungent ingredients. I like to portion and freeze cheesecake because you can't tell it's been frozen at all. See below for the best way to freeze cheesecake for short or longterm storage.
Can You Freeze Cheesecake?
Yes, you can freeze cheesecake (see photos below) and you should because it makes it a really convenient dessert to make ahead of time. Be sure it's at room temperature or completely cold before freezing and use the following guidelines for whole cheesecakes, individual ramekins, or slices. This cheesecake makes a great frozen treat if you can't wait for it to thaw.
-
- If you're freezing a whole cheesecake, leave the cooled cheesecake in the springform pan (or place it on a cardboard round) and wrap it securely with sustainable plastic wrap. Next, wrap it in aluminum foil and pop it into the freezer for up 1 to 2 months or longer. Thaw whole cheesecake in the refrigerator overnight. Depending on your freezer temp and what else you keep in your freezer, cheesecake can last a lot longer than 2 months if stored properly.
- If you're freezing ramekin or muffin-sized portions, leave the cooled cheesecake in the ramekins (or muffin foils) and wrap them securely with sustainable plastic wrap. Next, place them into a freezer bag, and store them for up to 3 months or longer. I've actually had cheesecake in the freezer for as long as 6 months and as long as it's been stored properly, it will taste just like it was made. Thaw cheesecake in the refrigerator overnight or at room temperature until ready to eat.
- If you're freezing sliced portions, wrap 2-3 slices of cheesecake in parchment paper or wax paper and then with plastic wrap and place in a freezer bag or other airtight freezer container. Thaw slices of cheesecake in the fridge overnight or on the countertop if you want to eat it immediately.
Looking for More Easy Cheesecakes for the Holidays or Any Day?
If you needed proof of how much we love cheesecakes and cookie crusts, look no further than below. Here are a few of our favorite and most requested recipes.
- White Chocolate Creme Brûlée Cheesecake w/Biscoff Cookie Crust
- The Best Key Lime Pie with Biscoff Cookie Crust
- Reese's Devil's Food Cheesecake w/Oreo Cookie Crust
- Easy + Delicious Double Biscoff Cheesecake
- Easy Strawberry-Rhubarb Cream Cheese Pie (No-Oven Needed)
- Pumpkin Cheesecake with Chestnut Graham Cracker Crust
- Easy Classic Cheesecake w/Biscoff Cookie Crust (+Mini's)
- White Chocolate Salted Caramel Cheesecake w/Oreo CookieCrust
- NYC Black and White "Cookie" Cheesecake (½ & ½ Cheesecake)
Let's get started!
Print📖 Recipe
Spooky White Chocolate Caramel Cheesecake w/Ghostbuster Meringues
- Total Time: 1 hour 30 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This Fall cheesecake recipe is a treat for the whole family. Ample chocolate cookie crust is filled with a white chocolate vanilla bean caramel filling and topped with the cutest and easiest little Ghostbuster Meringues. The only thing that will scare you about this cheesecake is how good it is. Get into the Spooky Spirit and celebrate Halloween with a dessert everyone will love. And if you're feeling a little more inspired, make this 10-Minute homemade berry sauce to add a "bloody" surprise!
Ingredients
- 3 sleeves (42 Oreo cookies), cream removed (350g)
- 7 tablespoons butter (98g)
- 16 ounces cream cheese, room temperature (or 12 ounces cream cheese + 4 ounces mascarpone cheese) (454g)
- 1 cup granulated sugar (200g)
- 6 large eggs, room temperature (300g)
- 2 teaspoons pure vanilla extract (or 1 teaspoon extract + 1 teaspoon vanilla bean powder) (10g)
- ¼ teaspoon salt
- 1 tablespoon all-purpose flour
- 1 cup granulated sugar (201g)
- ½ cup water (113g)
- ½ cup heavy cream (113g)
- ½ teaspoon salt
- 4 ounces white chocolate, chopped (113g)
- one recipe Ghostbuster Meringues
- once recipe 10-Minute Homemade "Bloody" Berry (Licious) Sauce
Get Recipe Ingredients
Instructions
- Preheat oven 350°F/176°C. + prepare the springform cake pan. Butter an 8-inch springform pan and line it with parchment paper on the bottom and sides.
- Make + bake Oreo Cookie crust. Remove the cream from the cookies and add them to the bowl of a food processor. Pulse to crush the cookies until they resemble coarse sand. Add the melted butter and combine using a fork or your hands. Add the cookie mixture to the prepared cake pan (or pie plate). Bake for 7-8 minutes, or until set. Remove from oven to cool. Once the crust has cooled, line the outside securely with heavy-duty aluminum foil in preparation for the water bath. *If you don't want to remove the cream from the cookies, see notes for an alternative method.
- Prepare the cheesecake base. Using a handheld mixer (or stand mixer fitted with the paddle attachment), cream the sugar and cream cheese (and mascarpone if using) until light and fluffy about 2 minutes. Add eggs, vanilla, and salt and mix just until combined and no traces of egg are left. Set the mixture aside while you make the caramel white chocolate sauce.
- Make the caramel white chocolate sauce. In a large heavy-bottomed 4 to 6-quart pot, add the sugar and water and turn the heat up to high. Do not disturb the pot while the sugar is dissolving. The mixture will begin to cook and form bubbles. After about 8-10 minutes, the mixture will start to form larger bubbles and turn golden brown in spots near the edge of the pot. At this point, swirl the pan once or twice directly over the heat and watch it closely so it doesn't burn. After 10 to 11 minutes of total cooking time, the caramel should be a deep amber color. Turn off the heat and immediately stir in the heavy cream whisking vigorously to incorporate the mixture. Add white chocolate and ¼ teaspoon salt and stir to incorporate. *From start to finish, the caramel sauce takes no more than 12 minutes to make.
- Combine caramel sauce and cheesecake base. Working quickly, add the caramel sauce to the cheesecake base and stir or whisk to combine everything. Add the tablespoon of flour and gently incorporate it into the mixture. [*see below for helpful tips about incorporating the caramel]
- Bake the cheesecake. Pour the cheesecake batter into the prepared Oreo crust and bake for approximately 1hr to 1hr and 10 minutes, or until the top is set and the middle is cooked through. The edges will slightly puff up and the middle will only slightly bounce or jiggle when the cheesecake is ready. Remove it from the oven to a wire rack and allow the cheesecake to cool completely. Refrigerate for at least 5 hours and even better overnight.
- Decorate the top with Ghostbuster Meringues. Place the meringue ghosts on top of the cheesecake to serve and Enjoy!
*If your caramel sauce gets hard when you add it to the cheesecake base, see below notes for easy troubleshooting tips.
Notes
- If you don't want to remove the cream from the Oreo Cookies when making the cookie crust just use 1-2 tablespoons (14-28g) less butter. Leaving the cream makes a much sweeter cookie crust that for our tastes is too sweet for this cheesecake. But if you really have a sweet tooth, it may just be perfect for you.
- How to prepare the cheesecake pan for surviving the water bath it cooks in. Use heavy-duty aluminum foil with a large enough surface area that it will completely cover the bottom of the pan and also come up the sides around the pan. Apply approximately 3 layers of aluminum foil to ensure no water will seep into the cheesecake while cooking. I always recycle and reuse foil when it doesn't have contact with food which is the case here.
- If you are really short on time but still love the idea of this dessert, replace the homemade Ghostbuster Meringues with Marshmallow Ghost Peeps instead. Or make an easy regular cheesecake and top it off with ghost meringues.
- If you've never worked with caramel, take a look at the step-by-step recipe photos for a little help. This way you'll know what to expect during the 10-12 minutes of caramel cooking time.
- If your caramel sauce gets hard when you add it to the cheesecake base, here's how you troubleshoot it. It's ok if the caramel starts to harden a bit when it hits the cheesecake base. It should still easily incorporate into the base after some vigorous whisking. However the longer you wait to add the caramel to the base, the harder it is to easily blend the two mixtures. Difficulty blending the caramel with the cheesecake base should only happen if you've waited too long to incorporate the caramel. But, if this happens, don't worry. Just keep whisking the caramel mixture into the base until the color starts to change from white to an amber hue. After you've poured the base into the cookie crust if you have any smaller stubborn chunks of caramel still remaining in the bowl simply pull the caramel apart using your fingers (it's messy) and dot the cheesecake base with it. It will magically melt into the cheesecake as it bakes and it will be delicious.
- Make mini ghost cheesecakes by using mini cheesecake pans or foil muffin liners and a muffin pan. Adjust the baking time accordingly.
- Oreos information: 42 Oreo cookies with the cream removed weigh a total of 350g
- Substitute the 8-inch springform pan for a 9 or 10-inch pan if you want. Make the following adjustments if to the crust and baking times if you do.
- 9-inch pan: Only bring the cookie crust ⅓ of the way up the sides of the pan. Bake for 50 minutes.
- 10-inch pan: Spread out the cookie crumbs just to cover the bottom of the pan and bake for 40-50 min.
How Do You Store Cheesecake?
You can store cheesecake in the refrigerator in an airtight container for just about 4 to 6 days once it's been baked and completely cooled. Just be sure that you cover it or seal it well to avoid the cheesecake from absorbing any other flavors or smells in the refrigerator. Definitely do not store it near raw onions, or other pungent ingredients. I like to portion and freeze cheesecake because you can't tell it's been frozen at all. See below for the best way to freeze cheesecake for short or longterm storage.
Can You Freeze Cheesecake?
Yes, you can freeze cheesecake (see photos below) and you should because it makes it a really convenient dessert to make ahead of time. Be sure it's at room temperature or completely cold before freezing and use the following guidelines for whole cheesecakes, individual ramekins, or slices. This cheesecake makes a great frozen treat if you can't wait for it to thaw.
-
- If you're freezing a whole cheesecake, leave the cooled cheesecake in the springform pan (or place it on a cardboard round) and wrap it securely with sustainable plastic wrap. Next, wrap it in aluminum foil and pop it into the freezer for up 1 to 2 months or longer. Thaw whole cheesecake in the refrigerator overnight. Depending on your freezer temp and what else you keep in your freezer, cheesecake can last a lot longer than 2 months if stored properly.
- If you're freezing ramekin or muffin-sized portions, leave the cooled cheesecake in the ramekins (or muffin foils) and wrap them securely with sustainable plastic wrap. Next, place them into a freezer bag, and store them for up to 3 months or longer. I've actually had cheesecake in the freezer for as long as 6 months and as long as it's been stored properly, it will taste just like it was made. Thaw cheesecake in the refrigerator overnight or at room temperature until ready to eat.
- If you're freezing sliced portions, wrap 2-3 slices of cheesecake in parchment paper or wax paper and then with plastic wrap and place in a freezer bag or other airtight freezer container. Thaw slices of cheesecake in the fridge overnight or on the countertop if you want to eat it immediately.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Cakes + Tortes
- Method: Oven Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
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