Halloween Candy Cheesecake. Willowbird baking Challenge #5, the final challenge. Cheesecake. Or my version of what to do with your
kids leftover Halloween candy.
Leftover Halloween candy? Is that like leftover wine? This halloween candy cheesecake provides the best of two worlds - cheesecake and, well, halloween candy. I use the mini halloween chocolate candies for this cheescake, such as mini snickers and milky way.
While I am not the biggest fan of cheesecake, it is not my first choice of dessert, I do enjoy making them. So when I saw that Julie aka Willowbird Baking's final challenge was cheesecake I knew this was going to be a HUGE challenge for me. I had only made a few cheesecakes in my time but knew that for this challenge I really wanted to step it up. I do enjoy the super decadent cheesecakes from The Cheesecake Factory and wanted to make this recipe worth of one that they have in their showcase.
What ingredients do you need for leftover halloween candy cheesecake?
This cheese cake has a few components to it:
Crust - made with chocolate wafer cookies and butter
Ganache - I use a bittersweet chocolate to offset the sweetness
Caramel Sauce - a quick homemade caramel sauce with sugar, butter, cream, vanilla and salt
Cheesecake - a basic cheesecake recipe with cream cheese, cream, eggs, vanilla and candy pieces.
Candy topping and decor - This is where you can have some fun with the different halloween candies. I stick with the chocolate minis such as snickers, Twix, milky way, three musketeers etc. I also make a thick, lightly sweetened whipped cream for part of the garnish to stick some of the candies in to make it all fancy like a Cheesecake Factory cheesecake.
- 1 ½ packages of chocolate wafer cookies (Famous Wafers) 12 oz
- 8 tbs butter
- 8 oz bittersweet or semi sweet chocolate, chopped
- 8 onz heavy cream
- Caramel Sauce:
- 1 c sugar
- 6 tablespoon unsalted butter cut into cubes
- ½ c heavy cream
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Cheesecake filling:
- 3-8oz packages cream cheese, room temperature
- 1 c sugar
- 3 eggs, room temperature
- ¾ c heavy cream, room temperature
- 1 tablespoon vanila extract
- 2-3 cups leftover chocolate Halloween candy, I used mini's, cut into pieces
- Caramel sauce
- Sweetened whipped cream
- Mini candy bars