Click on the image, above to submit to Pinterest.

Halloween Cheesecake

Halloween Cheesecake is a traditional British recipe for a classic Halloween cheesecake of a ratafia crumb based with a baked egg and cream cheese topping containing pumpkin puree, topped with orange icing and decorated with marzipan pumpkins and other Halloween shapes. The full recipe is presented here and I hope you enjoy this classic Italian version of: Halloween Cheesecake.

prep time

30 minutes

cook time

90 minutes

Total Time:

120 minutes

Additional Time:

(+cooling)

Serves:

8

Rating: 4.5 star rating

Tags : Cheese RecipesBaking RecipesCake RecipesBritish Recipes


Ingredients:

For the Base:
50g butter
50g caster sugar
175g ratafia biscuits, finely crushed
1 tbsp dark rum

For the Filling:
350g full-fat cream cheese (or you can use my home-made cream cheese recipe to prepare your own)(or you can use my home-made cream cheese recipe to prepare your own)
3 eggs, separated
generous pinch of mixed spice (pumpkin pie spice)
2 tbsp rum
100g caster sugar
2 tbsp plain flour
1 tbsp ground almonds
100ml double cream
200g pumpkin purée (home-made or tinned)
50g chopped nuts
finely-grated zest of 1 orange

For the Topping:
230g icing sugar, sifted
1 egg white, lightly whisked
50g marzipan
green, yellow and red food colouring

Method:

Combine the butter and sugar in a small saucepan. Melt over gentle heat then take off the heat and combine with the ratafia biscuit crumbs and the rum. Press this mixture evenly into the base and part way up the sides of a springform cake tin (about 20cm diameter). Place in the refrigerator to chill, as you prepare the filling.

Turn the cream cheese into a mixing bowl and use a fork to soften. Combine the egg yolks, mixed spice, rum and 50g of the caster sugar in another bowl. Beat to combine then work in the flour, ground almonds and double cream.

Place the egg whites in another bowl and beat until stiff then work in the remaining caster sugar, beating until dissolved. Fold the whipped egg whites thoroughly through the cream cheese mixture then fold in the pumpkin purée, nuts and the orange zest.

Spoon the resultant mixture on top of the chilled crumb base. Transfer to an oven pre-heated to 160°C (325°F, Gas Mark 3) and bake for about 90 minutes, or until the centre of the cake is firm, but still spongy to the touch. Turn the oven off, prop he door open with a wooden spoon and allow the cheesecake to remain in the cooling oven for 1 hour.

After this time, sift the icing sugar for the topping into a bowl. Add the egg white and beat to give you a stiff but smooth icing. Colour this orange with the yellow and red food colourings.

Remove the cheesecake from the oven and carefully ease away the sides of the tin. Transfer to a serving dish then spoon the icing over the top and smooth with a palette knife. Transfer to the refrigerator and chill for at least 150 minutes.

In the meantime, prepare the marzipan decorations. Colour orange to make pumpkins, colour black for cats and witches' hats, or red for blood trails and spiders. Use your imagination.

Use the edible decorations to garnish the cheesecake before serving. Alternatively, you can use green decorator's paste to draw a pumpkin shape on top of the cheesecake.

Find more classic Recipes for Halloween Here.