Description
A vibrant cheesecake with purple and green swirls, topped with creepy candy eyeballs for a magical Halloween dessert.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 tbsp flour
- Gel food coloring: neon green + purple
- Candy eyeballs (or round white candies with colored centers)
- Purple sanding sugar or sprinkles (to nest the eyeballs)
- Melted chocolate (for attaching decorations if needed)
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter until sandy and moistened.
- Press firmly into bottom of a 9-inch springform pan.
- Bake 8 minutes, then cool slightly.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing slowly.
- Stir in sour cream, vanilla, and flour.
- Divide batter into three bowls: leave one plain, tint one neon green, and one purple.
- Spoon alternating dollops of plain, green, and purple batter onto the crust.
- Use a skewer or knife to swirl colors into a marbled “witches’ brew” pattern.
- Bake 50–55 minutes, until edges are set and the center jiggles slightly.
- Turn off oven, crack door, and let cheesecake rest for 1 hour.
- Refrigerate for at least 4–6 hours (overnight is best).
- Roll candy eyeballs in purple sprinkles or sanding sugar for a “cauldron bubble” effect.
- Place them on top of the cheesecake using melted chocolate as glue if needed.
Notes
- For best results, chill the cheesecake overnight.
- Use a sharp knife to cut clean slices.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg