Description
This spooky-sweet cheesecake is all dressed up for Halloween, wrapped in creamy white chocolate “bandages” and topped with cheeky candy eyes. With double the servings and a few extra twists, it’s the ultimate dessert to resurrect the fun at any party. Scary? Nah. Scary delicious!
Ingredients
Crust:
3 cups graham cracker crumbs
½ cup melted butter
Filling:
48 oz cream cheese, softened
2 cups sugar
6 large eggs
2 tsp vanilla extract
1 tbsp lemon juice (for brightness)
1 cup white chocolate chips, melted
Optional: ½ cup sour cream for added silkiness
Toppings:
1½ cups white chocolate chips (for mummy “bandages”)
Candy eyes
Optional: dash of edible shimmer or gold dust for a “magical mummy” effect
Instructions
Preheat oven to 325°F (165°C).
Mix graham cracker crumbs with melted butter, press into two springform pans. Bake crusts for 8 minutes, then cool.
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well.
Mix in vanilla, lemon juice, and sour cream (if using). Fold in melted white chocolate until well combined.
Pour filling evenly into pans and smooth the tops.
Bake 55–65 minutes or until centers are set with a slight jiggle. Cool completely, then chill for at least 4 hours or overnight.
Once chilled, melt additional white chocolate and drizzle in lines across the top of each cheesecake to resemble mummy wraps.
Add candy eyes between the “bandages” and finish with optional shimmer dust.
- Prep Time: 30 minutes
- Chill Time: 4+ hours
- Cook Time: 1 hour
Nutrition
- Calories: 410 / serving
- Sugar: 26g / serving
- Sodium: 215mg / serving
- Fat: 30g / serving
- Carbohydrates: 31g / serving
- Protein: 7g / serving