Description

Have you ever wondered if a cheesecake could look like a grinning jack-o’-lantern and taste like creamy pumpkin pie? Picture a no-bake pumpkin cheesecake with a chocolatey brownie base, decorated with brownie eyes, nose, and mouth to make a spooky face, topped with a green frosting vine. Sounds like a dessert that’s perfect for a Halloween party, right? This Halloween Cheesecake is an easy recipe that takes just 40 minutes of active prep and will wow your guests with its creepy design and delicious flavor

Ingredients

This recipe uses simple ingredients to create a spooky, flavorful dessert. Here’s what you’ll need, why each one matters, and some substitutions:

For the Brownie

Nonstick Cooking Spray: Prevents sticking in the baking dish.
- Substitution: Use butter or oil.
All-Purpose Flour (1 1/2 cups): Provides structure for the brownie.
- Substitution: Use gluten-free all-purpose flour.
Unsweetened Cocoa Powder (1/3 cup): Adds chocolate flavor.
- Substitution: Use Dutch-process cocoa for richer taste.
Fine Salt (1/2 teaspoon): Balances sweetness.
- Substitution: Use kosher salt (same amount).
Unsalted Butter (2 sticks, 16 tablespoons): Makes the brownie rich.
- Substitution: Use margarine or vegan butter.
Semisweet Chocolate (4 ounces, chopped): Deepens the chocolate flavor.
- Substitution: Use milk chocolate or vegan chocolate.
Granulated Sugar (2 cups): Sweetens the brownie.
- Substitution: Use coconut sugar or a sugar substitute.
Large Eggs (4, slightly beaten): Binds the brownie batter.
- Substitution: Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) for vegan.
Bittersweet Chocolate Chips (10-ounce bag): Creates a smooth topping.
- Substitution: Use semisweet chips or omit.

For the Cheesecake

Unflavored Powdered Gelatin (1/4-ounce packet): Sets the no-bake cheesecake.
- Substitution: Use agar-agar for vegan.
Cream Cheese (two 8-ounce packages, room temperature): Forms the creamy base.
- Substitution: Use dairy-free cream cheese.
Pure Pumpkin Puree (15-ounce can): Adds fall flavor and color.
- Substitution: Use sweet potato or butternut squash puree.
Confectioners’ Sugar (1 1/2 cups): Sweetens the cheesecake.
- Substitution: Use a powdered sugar substitute.
Sour Cream (1/2 cup): Adds tanginess and creaminess.
- Substitution: Use Greek yogurt or vegan sour cream.
Vanilla Extract (1 tablespoon): Enhances flavor.
- Substitution: Use almond extract or omit.
Fine Salt (pinch): Balances sweetness.
- Substitution: Use kosher salt.
Store-Bought Vanilla Frosting (1/2 cup): Creates the green vine.
- Substitution: Use homemade frosting or cream cheese icing.
Green Gel Food Coloring: Colors the frosting for the vine.
- Substitution: Use natural green food coloring or spinach juice.
Semisweet Chocolate (1-ounce square): Forms the pumpkin stem.
- Substitution: Use a pretzel stick or omit.

Why These Ingredients Matter

Pumpkin provides vitamins A and C, making this dessert slightly nutritious. The cream cheese and eggs offer protein and calcium, while the brownie base adds rich chocolate flavor. The jack-o’-lantern design with green frosting and a chocolate stem creates a spooky Halloween vibe. The ingredients are widely available and adaptable for vegan or gluten-free diets, making this recipe versatile for fall fun.

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Instructions

Step 1: Bake the Brownie Base

Preheat the oven to 350°F.
Line a 10-by-15-inch (4 1/2-quart) baking dish with foil, leaving a 2-inch overhang on two sides, and coat with nonstick cooking spray.
Whisk 1 1/2 cups flour, 1/3 cup cocoa powder, and 1/2 teaspoon fine salt in a medium bowl.
Melt 2 sticks butter and 4 ounces chopped semisweet chocolate in a medium saucepan over medium heat, stirring until smooth. Cool for 10 minutes.
Stir in 2 cups granulated sugar, then 4 slightly beaten eggs.
Add the flour mixture in two batches, stirring to combine.
Pour into the prepared pan and bake until a toothpick has a few crumbs, 20-25 minutes.
Sprinkle a 10-ounce bag of bittersweet chocolate chips over the hot brownie, let melt for 5 minutes, then spread evenly with an offset spatula.
Cool completely in the pan on a rack, about 1 hour, then refrigerate for 30 minutes to set the chocolate.

Tip: Spread chocolate quickly for a smooth finish.

Step 2: Cut the Brownie

Lightly coat a 16-inch-long piece of parchment with nonstick cooking spray.
Lift the brownie from the pan using the foil and place chocolate-side down on the parchment.
Trace the bottom of a 9-inch springform pan on one half of the brownie with a paring knife and cut out the circle.
Fit the brownie circle, chocolate-side up, into the bottom of the springform pan and lock the side.
From the remaining brownie half, cut two 2 1/2-inch equilateral triangles for eyes, one 2-inch equilateral triangle for the nose, and a 5-inch-wide half-moon with two slightly offset teeth for the mouth.
If the chocolate cracks, use a hot, dry offset spatula to smooth it.

Tip: Work gently to avoid breaking the chocolate layer.

Step 3: Make the Cheesecake

Combine one 1/4-ounce packet unflavored gelatin with 1/4 cup water in a small microwave-safe bowl and let soften for 5 minutes.
In a food processor, blend two 8-ounce packages cream cheese, one 15-ounce can pumpkin puree, 1 1/2 cups confectioners’ sugar, 1/2 cup sour cream, 1 tablespoon vanilla extract, and a pinch of fine salt until smooth.
Microwave the gelatin until melted, about 30 seconds, stirring as needed.
Add the melted gelatin to the cream cheese mixture and process for 30 seconds to combine.
Pour the batter into the springform pan over the brownie base.

Tip: Blend until completely smooth for a creamy texture.

Step 4: Add the Jack-o’-Lantern Face

Press the brownie eyes, nose, and mouth into the cheesecake batter until flush with the top, avoiding getting batter on the brownie pieces.
Refrigerate until fully set, 4 hours or up to overnight.

Tip: Press gently to keep the shapes intact.

Step 5: Decorate the Cheesecake

Mix 1/2 cup store-bought vanilla frosting with 1-2 drops green gel food coloring until it resembles a pumpkin vine.
Transfer to a pastry bag with a small round tip and pipe a curly vine along the top edge of the cheesecake.
Push a 1-ounce square of semisweet chocolate into the top side, about 1/4 inch from the edge, for the stem.

Tip: Practice piping the vine on parchment for a neat design.