Halloween Cheesecake Cookies Recipes

HALLOWEEN CHEESECAKE

Steps:

• For the brownie: Preheat the oven to 350 degrees F. Line a 10-by-15-inch baking dish (4 1/2 quart) with foil leaving a 2-inch over hang on at least two of the sides. Coat the foil with nonstick cooking spray.
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and semisweet chocolate in a medium saucepan over medium heat, stirring frequently, until smooth. Let cool slightly, about 10 minutes. Stir in the sugar and then the eggs. Add the flour mixture in two batches and stir to combine. Pour the batter into the prepared pan and bake until a toothpick comes out with just a few crumbs, 20 to 25 minutes. Sprinkle the bittersweet chocolate chips evenly over the top of the brownie. Let sit for 5 minutes to melt slightly. Use and offset spatula to spread the chocolate over the brownie. Let the cool completely in the pan on a cooling rack, about 1 hour. Refrigerate until the chocolate is completely set, about 30 minutes. Use the foil overhang to help lift the brownie out of the pan.
• Lightly coat a 16-inch-long piece of parchment with nonstick cooking spray and place the brownie chocolate coating-side down (this helps to prevent the chocolate from cracking while cutting it). On one half of the brownie, trace the bottom of a 9-inch springform pan with a paring knife and cut out the circle. Fit the brownie circle, chocolate coating-side up, into the bottom of the springform pan and lock the side.
• For the Jack-o'-Lantern eyes: From the remaining brownie half, use the paring knife to cut out two 2 1/2-inch equilateral triangles.
• For the Jack-o'-Lantern nose: Cut one 2-inch equilateral triangle.
• For the Jack-o'-Lantern mouth: Cut a 5-inch-wide half-moon. Cut out a bottom and top tooth that are slightly offset. (If the chocolate cracks at all use a hot, dry offset spatula to re-melt and smooth the chocolate.)
• Make the cheesecake: Combine the gelatin with 1/4 cup water in a small microwave safe bowl and set aside to soften, about 5 minutes. Combine the cream cheese, pumpkin puree, confectioners' sugar, sour cream, vanilla and salt in a food processor and process until smooth.
• Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and process to combine, about 30 seconds. Pour the batter into the springform pan, on top of the brownie bottom.
• Press the brownie eyes, nose and mouth into the batter until they are even with the top of the batter, taking care not to get any batter on top. Chill in the refrigerator until completely set, 4 hours and up to overnight.
• For the pumpkin vine and stem: Mix the frosting with green food coloring in a small bowl until it is the color of a pumpkin vine (1 to 2 drops). Transfer to a pastry bag fitted with a small round tip and pipe a curly vine along the top edge of the Jack-o'-Lantern. Push the chocolate square into the top side of the cheesecake about 1/4-inch from the top to make the stem.

CHEESECAKE COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine flour, sugar, cream cheese, butter, eggs, baking powder, vanilla, and salt in a bowl until a dough forms.
• Drop rounded tablespoons of dough 2 inches apart onto cookie sheets.
• Bake in the preheated oven until bottoms are very lightly golden brown and tops are just about to turn color, 10 to 14 minutes. Let cool for at least 10 minutes. Sprinkle with powdered sugar.

HALLOWEEN CHEESECAKE POPS

Steps:

• Line the bottom of a 9-in. springform pan with parchment; coat paper and sides of pan with cooking spray., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into prepared pan., Place pan on a baking sheet. Bake at 350° until center is almost set, 45-50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight., Remove from the freezer and let stand for 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly, scoop out 1-in. balls of cheesecake; roll each in cracker crumbs and insert a lollipop stick. Place on waxed paper-lined baking sheets. Freeze for 1 hour or until firm., In separate bowls, heat candy melts in the microwave until melted; stir until smooth. Dip cheesecake pops in coating; allow excess to drip off. Decorate with toppings of your choice or drizzle with candy coating. Insert stick into a styrofoam block to stand; let stand until set. Store in the refrigerator.

CHRISTMAS CHEESECAKE COOKIES

Steps:

• Preheat oven to 350°F.
• Line 2 baking sheets with parchment paper or silicone mats.
• Beat cream cheese and butter together at high speed until fluffy and smooth; 1-2 minutes.
• Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes. Beat in the eggs and vanilla; 1 minute.
• In a separate, medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do not over-mix.
• Separate the dough into three small bowls. Refrigerate for 15 minutes.
• Once chilled, add in food coloring and incorporate into the dough until your desired color is reached.
• Add the peppermint extract to the dough you'll be adding the green food coloring to. Dough will still be sticky, but easier to work with! If you find it's hard to work with, put back in the refrigerator for a few minutes.
• To create a cookie, take 1/2 tbsp of each color dough into your hands and roll together between the palms of your hands to create the marbling effect of your choice. Be careful to not over incorporate to avoid mixing the colors too much. Repeat for the rest of the dough and place on prepared baking sheets.
• Bake for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. *Length of baking time may vary from oven to oven.
• Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
• Optional: Dust with powdered sugar!
• NOTES:.
• Store in a tightly sealed container for up to a week, or in the freezer for up to 3 months.
• The vanilla smooths out the flavor, but for a more tart, cheesey flavor, add a teaspoon of lemon juice or no extracts at all. The peppermint can also be left out or replaced.
• Do not overbake. This can cause the cookies to come out more dry and biscuit like.

CHEWY CHEESECAKE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Beat butter and cream cheese together until creamy. Add sugar and beat until fluffy. Add flour, beat well, and stir in pecans. Chill for 30 minutes.
• Shape chilled dough into 1-inch balls. Place 2 inches apart on the prepared baking sheet. Dip the bottom of a glass in water and gently press cookies into a 2-inch diameter.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely.

EASY CHEESECAKE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Combine flour, crushed graham crackers, and baking powder in a bowl.
• Beat butter, brown sugar, and egg white together in a separate bowl with an electric mixer until creamy. Add to the dry ingredients and mix until moist.
• Combine cream cheese, sugar, and egg yolk in another bowl; beat until creamy.
• Use a small ice cream scoop to scoop cookie batter onto the prepared baking sheet. Press a little pocket into the center of each cookie with a small spoon. Add equal amounts of cream cheese filling to each pocket.
• Bake in the preheated oven until edges are golden, about 12 minutes. Remove from the oven and let cool before removing from the baking sheet.

LEFTOVER HALLOWEEN CANDY-BOTTOM CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23 cm) springform pan with cooking spray.
• Make the cookie base: Chop the candy into bite-size pieces, then transfer to a medium bowl and set aside.
• In a large bowl, whisk together the brown sugar and granulated sugar. Add the butter and cream with an electric hand mixer until fluffy.
• Add the egg, vanilla, salt, and baking soda and mix with a rubber spatula to combine.
• Fold in the flour just until smooth, then add the candy pieces and fold to incorporate.
• Transfer the dough to the prepared springform pan and pat down in an even layer. Refrigerate until ready to use.
• Make the cheesecake filling: In a large bowl, combine the cream cheese and sugar. Beat with an electric hand mixer until smooth.
• Add the salt, vanilla, and eggs and beat to combine.
• Pour the filling over the chilled base and smooth the top.
• Bake 35-40 minutes, until the sides are golden but the center still jiggles slightly. Let cool to room temperature.
• Drizzle chocolate syrup in a spiral pattern over the cheesecake. Using a toothpick, draw lines outward from the center to create a spiderweb pattern.
• Un-mold the cheesecake, then slice and serve.
• Enjoy!