Frankenstein Cheesecake
1 h 35 min
|
intermediate
Recipe by Eunice
Introduction
I don't do timid desserts, so this Frankenstein cheesecake is a lush New York style classic with a crunchy graham crust, tinted monster green and finished with candy eyes and icing stitches.
Perfect for Halloween parties, school bake sales, or a scary movie night, it is make-ahead friendly, slices clean, and delivers big creamy tang with playful spooky vibes.
Ingredients (12 servings)
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Ingredients for the Crust:
- 2 cups graham cracker crumbs graham crackers 8 oz (for graham cracker crumbs)
- ½ cup unsalted butter, melted unsalted butter 4 oz
- 2 Tbsp granulated sugar granulated sugar
Ingredients for the Cheesecake Filling:
- 24 oz cream cheese, softened cream cheese 24 oz
- 1 cup granulated sugar granulated sugar
- 1 cup sour cream, room temperature sour cream 8 oz
- 3 large eggs, room temperature large eggs 3 ct
- 2 tsp pure vanilla extract pure vanilla extract 2 tsp
- green food coloring gel (about ¼ to ½ tsp, or to desired color) green food coloring gel 0 oz
Ingredients for Decorating:
- black writing icing (for hair & stitches) black writing icing 1 oz
- 2 white candy melts (for the eyes) white candy melts 0.15 oz
- 2 small semi-sweet chocolate chips (for pupils) semi-sweet chocolate chips 2 ct small
How to Make Frankenstein Cheesecake
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Prep the pan and oven
Line the bottom of a 9 inch springform pan with parchment and lightly grease the sides.
Wrap the outside of the pan with two layers of heavy duty foil to guard against water leaks.
Preheat the oven to 350 F for the crust and set a kettle of water to boil for the water bath.
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Make and bake the crust
Stir together graham cracker crumbs, granulated sugar, and melted butter until the texture feels like damp sand.
Press the mixture firmly into the bottom and 1 inch up the sides of the pan using the flat bottom of a measuring cup.
Bake at 350 F for 8 to 10 minutes until fragrant, then set aside and reduce the oven to 325 F.
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Soften and stage the dairy
Ensure cream cheese is fully softened and sour cream and eggs are at room temperature to avoid lumps.
If the cream cheese still feels cool, give it 10 seconds in the microwave, flip, and another 10 seconds until pliable but not warm.
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Beat the cream cheese and sugar
Beat cream cheese on medium low until perfectly smooth, about 1 to 2 minutes, scraping the bowl and paddle often.
Add granulated sugar and mix on low until creamy and glossy, scraping again so there are no hidden bits clinging to the bowl.
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Add sour cream and vanilla
Mix in sour cream and vanilla on low just until combined to keep air out of the batter.
Tap the bowl on the counter to release bubbles.
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Add eggs and color
Beat in the eggs one at a time on low, mixing about 20 seconds per egg and scraping the bowl after the last one.
Add green gel food coloring a little at a time until you hit that unmistakable Frankenstein green, then mix only to even out the color.
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Assemble the water bath
Place the foil wrapped springform in a deep roasting pan and pour the cheesecake batter into the crust.
Pop any surface bubbles with a toothpick and shimmy the pan gently to level the top.
Pour the hot water into the roasting pan until it reaches halfway up the sides of the springform.
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Bake to silky perfection
Bake at 325 F for 55 to 65 minutes until the edges are set and the center wobbles like firm Jell O when nudged.
If you use an instant read thermometer, the center should read about 150 F.
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Cool gradually for a smooth top
Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.
Remove the pan from the water, strip off the foil, run a thin knife around the edge, and cool on a rack for 1 hour more.
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Chill until set
Cover and refrigerate at least 6 hours or overnight so the texture firms up and the flavors settle.
Release the springform and slide the cake onto a serving board or platter.
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Decorate the Frankenstein face
Pipe a jagged black icing hairline across the top third of the cheesecake and fill in the hair.
Dot a bit of icing where the eyes will go and stick on the white candy melts with the flat side up, then add a tiny dot of icing and press in the chocolate chip pupils.
Pipe a stitched smile, scars, and neck bolts along the bottom edge to sell the look.
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Slice cleanly and serve
Heat a long knife under hot water, wipe it dry, and make each cut in one confident stroke, wiping between slices.
Serve cold for the cleanest structure and the creamiest bite.
Substitutions
- Sour cream -> full fat Greek yogurt
- Greek yogurt keeps the tang and creaminess with a slightly thicker body, which helps a sturdy, sliceable texture without losing the classic flavor.
- Green gel food coloring -> matcha powder
- 1 to 2 teaspoons of culinary matcha gives a natural green hue with a subtle grassy note that plays beautifully with vanilla and cream cheese while staying festive.
- Graham crackers -> chocolate wafer cookies or Oreo crumbs
- A dark chocolate crumb crust makes the Frankenstein hair vibe stronger, adds bittersweet depth, and contrasts the green filling for a sharper look.
Tips
- Guard against leaks like a pro
- Double wrap the springform in heavy foil or nest it inside a slightly larger round cake pan before placing in the water bath so not a drop of water gets in.
- Room temperature matters
- Cold cream cheese or eggs cause lumps that never mix out, so let everything lose its chill, and your batter will be silky with less mixing.
- Mix on low and add eggs last
- Air is the enemy of a smooth cheesecake, so keep the mixer on low and only mix the eggs until they disappear to prevent puffing and cracks.
- Eliminate bubbles before baking
- Tap the filled pan firmly on a towel lined counter and pop any lingering bubbles with a toothpick for a flawless surface that takes decoration cleanly.
- Knife pass after baking
- Run a thin knife around the edge right after the warm cheesecake comes out of the bath so it can contract as it cools without tearing and cracking.
- Chill fully before decorating
- A cold, set surface holds piping lines crisp and makes candy eyes stick exactly where you place them.
Nutrition Facts *
| Energy | 487 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 34 | g |
| Carbohydrates | 38 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Do I really need a water bath?
- A water bath gives you that extra creamy texture and helps prevent cracks, but if you hate the setup, place a pan of hot water on the lower rack and bake the cheesecake above it or bake low and slow and extend the initial oven rest to compensate.
- How do I know when the cheesecake is done?
- Look for set edges with a 2 inch jiggly center, or take a temperature at the center aiming for about 150 F, and remember it will continue to set as it cools.
- My cheesecake cracked, now what?
- Pipe the hairline a little lower, add bold stitches across the crack, and no one will notice, and for next time make sure to cool gradually and run a knife around the edge after baking.
- Can I make this ahead or freeze it?
- Yes, chill overnight, wrap tightly, and refrigerate up to 4 days or freeze up to 2 months, then thaw overnight in the fridge and decorate the day you serve.
- Can I use natural coloring instead of gel?
- Matcha gives a clean green with a gentle tea flavor, and a small amount of spinach juice can also tint it green without changing flavor if used sparingly.
- What if my springform leaks?
- Use fresh heavy duty foil, avoid seams near the base, or place the springform inside a larger cake pan before the water bath so the water never touches the springform.
Serving Suggestions
Serve this ghoulish beauty with a slick of warm hot fudge or a blackberry sauce for a dramatic contrast that makes the green pop and brings sweet-tart balance.
If you want extra monster flair, press mini chocolate sandwich cookies into the sides as bolt heads and sprinkle a pinch of black sanding sugar over the piped hair for shine.
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