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Irresistible Mummy Cheesecake

Irresistible Mummy Cheesecake for a Spooktacular Treat

Delight in this Irresistible Mummy Cheesecake, a spooky yet creamy dessert perfect for Halloween gatherings.
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Prep Time 20 minutes
Cook Time 55 minutes
Chilling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Halloween
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Substitute with gluten-free crumbs if desired.
  • 1/2 cup Melted Butter Use coconut oil for a dairy-free option.
For the Filling
  • 24 oz Cream Cheese Ensure room temperature to avoid lumps.
  • 1 cup Sugar Substitute with a low-calorie sweetener for a lighter option.
  • 3 large Eggs Beat gently to prevent cracking during baking.
  • 1 tsp Vanilla Extract Use pure vanilla for optimum taste.
For Decoration
  • 1 cup White Chocolate Chips Can substitute with dairy-free chocolate chips for a vegan-friendly dessert.
  • 1 pkg Candy Eyes Optional but enhances presentation.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan thoroughly.
  2. Combine graham cracker crumbs with melted butter until fully incorporated and press into the bottom of the pan. Bake for 10 minutes.
  3. Beat the cream cheese and sugar together until smooth, then add eggs one at a time, mixing gently, followed by vanilla extract.
  4. Pour the cream cheese filling over the pre-baked crust and smooth the top with a spatula.
  5. Bake the cheesecake in the preheated oven for 50-55 minutes until edges are set and center has a slight jiggle.
  6. Let the cheesecake cool to room temperature for about an hour, then cover and refrigerate for at least 4 hours.
  7. Melt white chocolate chips and drizzle over the chilled cheesecake, then add candy eyes for decoration.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Allow cream cheese to sit out for about 30 minutes before mixing to prevent lumps. Be sure to chill the cheesecake for at least 4 hours for better texture.

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