Witches Brew Baked Cheesecake Recipe!

Hello lovelies,

I was doing my nightly scroll on Pinterest when I came across a photo of what I can only describe as the coolest, spookiest baked cheesecake i’d ever seen.

Instantly it got me inspired to re-create this baked cheesecake and make it my own. So, that’s exactly what I did!

I’ve kept the baked cheesecake very simple when it comes to flavours as I didn’t want anything to take away from the look of the cheesecake.

This is the type of bake which draws people in, I mean, a witches brew cheesecake… yes please! The colours of the cheesecake and the spooky toppings I wanted to do all the talking and I think i definitely achieved that.

It’s quick and easy to make, bake and decorate, it’s a show stopper and quite frankly, an absolute must-try to recreate this halloween! Everyone will LOVE it – that’s guaranteed.

So, if you’d like to recreate this witches brew baked cheesecake yourself, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.

Category: Desert / Halloween

Servings: 10-12 Slices

Prep Time: 15 Minutes

Bake Time: 45-50 Minutes

Chill Time: 5+ Hours

Decorating Time: 10 Minutes

Overall Time: 6+ Hours

Ingredients You Need For The Biscuit Base:

300g Of Digestive Biscuits
3tbsp Of Light Brown Sugar
2tsp Of Ground Cinnamon
135g Of Salted Butter

Ingredients You Need For The Baked Cheesecake:

560g Of Full Fat Philadelphia Cream Cheese
120ml Of Sour Cream
200g Of Caster Sugar
2tbsp Of Cornflour
1tbsp Of Vanilla Bean Paste
2 Large Eggs
Purple & Green Food Colouring

Ingredients You Need For Decorating:

Eye Gob Stoppers
Halloween Sprinkles

How To Make The Biscuit Base:

Firstly, gather together your equipment and ingredients, line the base of a loose-bottomed 9inch circle cake tin and preheat the oven to 180C / 160C Fan / Gas Mark 4.
Secondly, in a food processor, blitz the 300g of digestive biscuits until they resemble crumbs (the biscuits can also be crushed in a sandwich bag with a rolling pin if you don’t have a food processor).
Next, empty the biscuit crumbs into a large bowl with 3tbsp of light brown sugar and 2tsp of ground cinnamon and mix to combine.
In a microwaveable bowl, place 135g of salted butter and in 10 second blasts, blast the butter until it has completely melted into liquid.
Add the melted butter into the large bowl with the biscuit crumbs and using a wooden spoon, mix the butter into the crumbs.
Now, pour the butter biscuit mixture into your pre-lined cake tin and using a spatula, press the mixture down into the base of the tin, making sure it is levelled and evenly spread.
Set to one side.

How To Make The Cheesecake Filling:

Next, place 560g of full fat cream cheese, 120ml of sour cream, 200g of caster sugar, 2tbsp of cornflour, 1tbsp of vanilla bean paste and two large eggs into a large mixing bowl and mix together until smooth and combined.
Divide the cheesecake filling between two bowls, colour one green and the other purple.
Alternate dolloping the coloured cheesecake filling ontop of the biscuit base and using a knife, gently swirl the two colours together.
Give the cheesecake a gentle shake to spread the filling out evenly.
Now, place into the oven to bake for 35-40 minutes, until the cheesecake filling has a very slight wobble in the centre (that’s perfectly normal and doesn’t need to be cooked for longer).
Once baked, remove from the oven and allow to cool on the side for one hour.
After the hour of cooling is up, place into the fridge for at least 4 hours to chill.

How To Decorate:

After the cheesecake has chilled, it’s time to decorate.
Carefully remove the cheesecake from the baking tin and place onto a serving plate.
Finally, top the cheesecake with the eye gob stoppers and halloween sprinkles. Make as spooky and fun as you like. Then, cut into 10-12 slices and serve.

Notes:

This baked cheesecake should be stored in the refrigerator and last for up to 3-4 days.
I used the Green & Grape food colourings from Colour Mill: https://www.thecakedecoratingcompany.co.uk/colour-mill-m508
I brought the eye gob stoppers from Amazon: https://amzn.eu/d/00Y3nTG
I used a mixture of halloween sprinkles mainly from: Amazon, Bake Box Boutique, Temu & Cake Craft Company.