1-Gather and Prep Ingredients: Begin by setting out your ingredients like cream cheese and eggs to reach room temperature, which helps avoid lumps. Preheat your oven to 325°F (163°C) if baking, and prepare a 9-inch springform pan by lining it with parchment. Crush 20 chocolate sandwich cookies for the crust using a food processor or a sealed bag and a rolling pin for added texture, save some larger crumbs for the filling.

2-Make the Crust: Mix the crushed cookies with ¼ cup (57g) melted unsalted butter until it holds together. Press this into the bottom and slightly up the sides of your pan, then chill it for 10-15 minutes. If you’re going for a no-bake version, just chill it longer before adding the filling. This step creates a sturdy base that enhances the cookies and cream flavor of your Halloween cheesecake.

3-Set Up the Water Bath: For baking, prepare a water bath to ensure even cooking and prevent cracks. Place your springform pan inside a larger pan, then set that in another even bigger one. Fill the outermost pan with hot water halfway up the sides. It’s a simple trick that keeps your cheesecake moist and creamy.

4-Create the Filling: In a large bowl, beat 32 ounces (900g) of softened cream cheese until smooth, about 2 minutes. Add 1 cup (200g) granulated sugar and mix until combined. On low speed, incorporate ¼ cup (60mL) heavy whipping cream, 5 ounces (153g) Greek yogurt or sour cream, 1 tablespoon vanilla extract, and orange food coloring if desired. Add 4 large eggs and 2 large egg yolks one at a time, mixing gently, then fold in the chopped cookies. If you’re interested in no-bake variations, check out our no-bake Oreo cheesecake for more ideas.

5-Assemble and Bake or Chill: Pour the filling over the crust and smooth it out. Bake in the water bath for 1 hour 35 minutes to 1 hour 50 minutes, until the center jiggles slightly and reaches 145°F (63°C). For no-bake, chill in the fridge for at least 4-6 hours. This step ensures your Halloween cookies and cream cheesecake sets perfectly.

6-Cool and Chill: After baking, turn off the oven and let the cheesecake cool inside with the door open for an hour. Then, cool on a rack for 2 hours before refrigerating for at least 6 hours. Proper cooling prevents sinking or cracks, keeping your dessert looking as good as it tastes.

7-Decorate and Serve: Loosen the edges and remove the pan ring. Top with piped whipped cream ghosts and candy eyes for a festive touch. For clean slices, use a hot knife. This final step turns your cookies and cream Halloween cheesecake into a spooky masterpiece. If you enjoy ice cream flavors, pair it with our cookies and cream ice cream recipe for a fun twist.