Halloween Spice themed Cheesecake.
It’s getting closer to Halloween guys! I don’t know about you but it is one of my favourite days of the year, not just for the dressing up, fancy make up and brilliant spooky parties but also because there are so many different things you can bake. You can get creative with mummies, witches, pumpkins ghouls and goblins not just in your dress but in your cakes too.
I was craving a cheesecake and decided to try out a Halloween Spice flavoured one and let me tell you it is AMAZING! It is super delicious for any Halloween party you are throwing but also so fun to make.
When making this cheesecake you need to use full-fat soft cheese as it doesn’t have a setting agent in it. I used digestives as the base but this can be substituted for your favourite type of biscuit. The Halloween Spice is a mixture of different spices which add a subtle hint to your cheesecake but if you want the taste to come through stronger you can add extra if you wish.
I decorated mine using orange and green food colouring in the double cream. I also used Halloween sprinkles and made some edible pumpkins using orange ready to roll icing.
This serves 10-12.
For The Base
300g Digestive Bisucits
For the Halloween Spice
3tbsps Ground Cinnamon
2tsps Ground Nutmeg
2tsps Ground Ginger
1.5tsps All Spice
1.5 tsps Ground Clove.
For the Cheesecake
600g Full Fat Soft Cheese
100g Icing Sugar
300ml Double Cream
1tspn Halloween Spice
For the topping
300ml Double Cream
Orange Food Colouring
Green Food Colouring
Orange Ready to Roll Icing
- Make the base – Melt the butter in a microwave in 10 second bursts or in a pan over a medium heat. In a food processor blitz the biscuits until they resemble bread crumbs. Add in the butter to the breadcrumbs until the mixture begins to come together. Push into the cake tin using your hands or the back of a spoon (I use an 8″ cake tin)
- Make the Halloween Spice – put all the ingredients into a small bowl and mix together. Leave to the side.
- Make the Cheesecake – In a bowl, add the soft cheese and icing sugar and mix together until combined. Add in the double cream a little at a time until the mixture is smooth and thick. Finally add in a tablespoon of the halloween spice mixture and mix thoroughly.
- Add the cheesecake mixture to the top of your biscuit base spreading it evenly. Chill for 3-4 hours or overnight.
- For the decoration – Add 150ml into one bowl and mix in a small amount of orange food colouring until the cream is whipped and a colour you want. Do the same in another bowl with the remaining 150ml of cream and a different colour. Pipe onto your set cheesecake.
- To make pumpkins – I used ready to roll orange icing. I rolled into small bowls and used a knife to make small indentations all the way round before using some left over green cream as the stalk. I added these on top of the cream and finally finished it with some Halloween themed sprinkles.
Tips and Tricks
This will last in an airtight container in the fridge for 3 days.
As I have already stated you don’t need to use Digestive Biscuits you can use any of your favourite biscuits.
YOU MUST use full fat cream if not your cheesecake will resemble melted ice cream.
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