Salted caramel and chocolate Halloween candy cheesecake
Everything you love about Halloween in a decadent cheesecake.
YIELDS
4
TO
5
Ingredients
Cheesecake
- 2 cups chocolate wafer crumbs
- 2 tablespoons dark brown sugar
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter (1 stick), melted
- 750 g cream cheese (3 packages), softened
- 1/2 cup granulated sugar
- 1/4 cup greek yogurt
- 1 teaspoon vanilla bean paste, or extract if you can’t find paste
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 cup whipping cream, whipped to stiff peaks
- 1 cup chopped-up Halloween chocolates
Chocolate Bark
- 2 cups dark chocolate, chopped
- 1 teaspoon kosher salt
- 1 cup assorted Halloween chocolates, chopped
- Candy eyes, for decoration
Salted Caramel Sauce
- Approx. 30 individually wrapped caramels
- 1/4 cup 35% cream
- 1 teaspoon kosher salt
Assemble and Serve
- Gooseberries and blackberries, for garnish
Directions
Cheesecake
- In a large mixing bowl, toss chocolate wafer crumbs, brown sugar, kosher salt, and melted butter until well combined. Place the mixture into a nine-inch springform pan and press the mixture firmly to the bottom of the pan. Use a one-cup measuring cup or small glass to help pack the mixture tightly into the pan. Place the pan in the fridge to let the crust firm up.
- Next, we make the filling. In the bowl of a stand mixture fitted with the paddle attachment or in a large mixing bowl using electric beaters, beat softened cream cheese, sugar, and yogurt until smooth and creamy - about three to four minutes. Add vanilla bean paste, lemon zest, and juice and beat for another 10 to 20 seconds to incorporate. Switching to a silicone spatula, gently fold in the whipped cream, followed by the chopped Halloween candy.
- Pour the filling into the cooled crust and cover it with plastic wrap. Chill in the fridge for at least six hours or, ideally, overnight to set.
Chocolate Bark
- Line a baking sheet with wax paper.
- Place chopped chocolate in a double boiler (a metal or glass mixing bowl set over a saucepan of simmering water) over medium-high heat. Stir chocolate until fully melted and remove from heat. Stir in salt.
- Pour melted chocolate onto the prepared baking sheet and spread it out evenly.
- Sprinkle with chopped Halloween chocolates, then place candy eyes wherever there may be some gaps.
- Place the baking sheet in the fridge to chill - about 30 minutes. Once chilled and firm, break into pieces and set aside.
Salted Caramel Sauce
- Heat caramels and cream in a medium-sized saucepan over medium heat. Stir until melted and fully incorporated, and creamy, about 10 minutes.
- Remove from heat and stir in salt. Let cool slightly before assembling.
Assemble and Serve
- Stick pieces of the bark into the top of the cheesecake, sprinkle with gooseberries and blackberries and drizzle with caramel sauce. Enjoy!
