Frankenstein Cheesecake
1 h 30 min
|
intermediate
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 min | 1 h | 1 h 30 min |
Introduction
This Frankenstein cheesecake is a creamy, classic vanilla cheesecake dressed up in spooky green for Halloween fun.
The buttery graham cracker crust and rich, tangy filling make it a crowd-pleasing dessert for parties or movie nights.
Simple candy melt eyes and easy black icing details turn each slice into a cute, slightly creepy monster that kids love.
Ingredients (12 servings)
Ingredients for the Crust:
Ingredients for the Cheesecake Filling:
Ingredients for Decorating:
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How to Make Frankenstein Cheesecake
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Prepare the pan and oven
Preheat your oven to 325°F with a rack in the middle position.
Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
Wrap the outside of the pan in two layers of heavy-duty foil to protect it from the water bath.
Set a large roasting pan on the oven rack to hold the springform pan later.
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Mix the graham cracker crust
In a medium bowl, stir together graham cracker crumbs, granulated sugar, and melted butter until the mixture looks like damp sand.
Pour the crust mixture into the prepared springform pan.
Press it firmly into an even layer on the bottom and slightly up the sides using a flat-bottom glass.
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Bake and cool the crust
Bake the crust at 325°F for 8 to 10 minutes until fragrant and lightly golden at the edges.
Set the pan on a cooling rack while you prepare the filling.
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Beat the cream cheese and sugar
In a large mixing bowl, beat the softened cream cheese on medium speed until very smooth and creamy.
Scrape down the bowl and beaters often so no lumps remain.
Add the granulated sugar and beat again until the mixture looks fluffy and silky.
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Add sour cream, vanilla, and eggs
Beat in the sour cream and vanilla extract on low speed until fully combined.
Add the eggs one at a time on low speed, mixing just until each egg disappears into the batter.
Avoid whipping air into the batter, which can cause cracks later.
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Tint the cheesecake Frankenstein green
Add a small amount of green gel food coloring to the batter and mix on low speed.
Keep adding tiny dabs of gel until you reach a bright Frankenstein green shade.
Scrape the bowl and mix briefly so the color looks completely even.
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Assemble the water bath and bake
Pour the green cheesecake batter over the baked crust in the springform pan.
Place the pan in the roasting pan in the oven.
Carefully pour hot tap water into the roasting pan until it reaches about halfway up the springform sides.
Bake for 50 to 60 minutes until the edges are set and the center still has a slight jiggle.
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Cool the cheesecake slowly
Turn off the oven and crack the door open a few inches.
Let the cheesecake sit in the oven for 45 to 60 minutes to cool gradually.
Remove the springform pan from the water bath and discard the foil.
Run a thin knife around the edge to loosen the cheesecake from the sides of the pan.
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Chill until fully set
Let the cheesecake cool to room temperature on a rack.
Cover the pan and refrigerate for at least 4 hours, preferably overnight, until very firm.
When ready to decorate, release the springform ring and transfer the cheesecake to a serving plate.
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Decorate the Frankenstein face
Use the black decorating icing to pipe a jagged hairline across the top edge of the cheesecake.
Pipe a thick section above the hairline so it looks like Frankenstein hair.
Place two white candy melts near the upper center of the cake for eyes.
Attach a small chocolate chip to each candy melt with a tiny dot of black icing to make pupils.
Pipe a mouth, eyebrows, and a few stitches across the face with more black icing.
Chill again for about 15 minutes so the decorations firm up before slicing.
Substitutions
- Graham cracker crumbs -> chocolate cookie crumbs
- Use finely crushed chocolate sandwich cookies, without the filling, for a darker, spookier crust that contrasts beautifully with the green filling. The flavor becomes more chocolatey and intense, and you can reduce or skip the added sugar in the crust.
- Sour cream -> full-fat plain Greek yogurt
- Swap the sour cream with the same amount of full-fat Greek yogurt for similar tang and creaminess. The texture stays smooth and rich, with just a slightly more pronounced yogurt flavor that still works great with vanilla and graham crust.
- Candy melts and chips -> ready-made candy eyeballs
- Use store-bought candy eyeballs in place of the candy melts and chocolate chips for a super easy, cartoon-style face. They keep the same white and black color scheme but give the cheesecake a more playful, exaggerated monster look.
Tips
- Use truly room-temperature cream cheese
- Let cream cheese sit out for at least an hour so it softens fully, which prevents lumps and creates a silky, bakery-style texture.
- Mix gently after adding eggs
- Beat eggs on low speed and stop as soon as they are incorporated, since overmixing adds air and often leads to surface cracks.
- Control the green color slowly
- Gel food color is very concentrated, so start with a tiny amount and build the shade gradually to avoid an overly dark, muddy green.
- Seal the springform pan well
- Double-wrap the pan with heavy-duty foil or use a silicone water-bath sleeve, because even tiny leaks can give you a soggy crust.
- Slice with a hot, clean knife
- Dip a sharp knife in hot water, wipe it dry, then slice, wiping and reheating between cuts for picture-perfect, clean wedges.
Nutrition Facts *
| Energy | 471 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 33 | g |
| Carbohydrates | 37 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I know when the cheesecake is baked enough?
- The edges should look set and slightly puffed, while the center should still wobble gently when you nudge the pan. If the center sloshes like liquid, keep baking and check again every 5 minutes.
- Why did my cheesecake crack on top?
- Cracks usually come from overbaking, overmixing, or fast temperature changes. Use a water bath, mix on low speed after adding eggs, and cool the cheesecake slowly in a cracked oven to reduce stress on the surface.
- Can I skip the water bath?
- Yes, but expect more risk of cracking and slightly drier edges. If you skip it, bake the cheesecake on a middle rack with a separate pan of hot water on a lower rack to add some gentle moisture.
- Can I use liquid food coloring instead of gel?
- You can, but you will need more drops to reach a strong green and it can thin the batter slightly. Add it gradually and stop when the color looks bold enough, even if it is not as bright as gel.
- How far in advance can I make this cheesecake?
- Bake the cheesecake up to two days ahead and keep it covered in the refrigerator before decorating. You can also freeze undecorated slices for up to one month, then thaw overnight in the fridge and add the Frankenstein face right before serving.
- What if I do not have a springform pan?
- You can use a deep 9-inch cake pan lined with a parchment sling, but it will be trickier to remove cleanly. Chill the cheesecake very well, then gently lift it out using the sling or flip it onto a plate and invert again onto a serving platter.
Serving Suggestions
This Frankenstein cheesecake brings classic, creamy flavor together with a playful monster design that always steals the dessert table spotlight.
Try serving it with a drizzle of chocolate sauce or raspberry puree for extra color contrast and a fun flavor twist.
If you want a full Halloween dessert spread, pair this cake with simple chocolate cupcakes and a bowl of green punch for an easy, themed menu.
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