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Trick-or-Treat Cheesecake
Trick-or-Treat Cheesecake
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Prep Time:
20 minutes
Total Time:
8 hours 10 minutes
Fall Baking Contest Winner from Overland Park, KS.
Ingredients:
  • 1 1/2 cups crushed chocolate wafer cookies (about 25 cookies)
  • 1/3 cup sugar
  • 1/3 cup butter or margarine, melted
  • 2 packages (8 oz each) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 3 eggs
  • 2 teaspoons vanilla
  • 20 bars (fun-size) candy, unwrapped, cut into quarters (about 2 cups)
Instructions:
  • Preheat the oven to 300°F and generously spray a 9-inch springform pan with cooking spray. For a smooth and crack-free surface, place a shallow pan half filled with hot water on the lower oven rack.
  • Combine cookie crumbs, sugar, and butter in a medium bowl, then press firmly onto the bottom of the pan. In a large bowl, blend cream cheese and sweetened condensed milk with an electric mixer until smooth. Add eggs one at a time, mixing just until combined. Stir in vanilla and candy, then pour over the crust.
  • Bake for 40 to 50 minutes until the cheesecake's edges are set at least 2 inches from the pan's edge, while the center still jiggles slightly when moved. Gently run a small metal spatula around the pan's edge to loosen the cheesecake. Turn off the oven and open the door at least 4 inches. Allow the cheesecake to sit in the oven for 30 minutes before cooling in the pan on a rack for another 30 minutes. Refrigerate for a minimum of 6 hours or overnight before serving.
  • Before presenting, glide a small metal spatula around the edge of the pan, then gently detach the side of the pan. Any leftover cheesecake should be covered and refrigerated for later enjoyment.

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