Trick or Treat Cheesecake

Trick or Treat Cheesecake

Made  times
luv2bake 6

"A rich treat that will get many compliments. You can add just about any candy bar combination. Let your imagination run wild. I used the Halloween cookies with orange filling; the flavor is still the same. Before serving, carefully remove sides of pan and place on a serving dish. I added candy corn on top before serving."
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10 h 10 m servings 490 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 490 kcal
  • 25%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 48.5g
  • 16%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 343 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Place a shallow pan 1/2-full with water on the lower oven rack to minimize cracking in the cheesecake. Spray the inside of a 9-inch springform pan with cooking spray and line with parchment paper.
  2. Mix chocolate sandwich cookies, sugar, and butter together in a bowl; press into the bottom of the prepared pan.
  3. Beat cream cheese and sweetened condensed milk together in a separate bowl using an electric mixer until smooth; beat in eggs, 1 at a time, until just blended. Stir candy bars and vanilla extract into cream cheese mixture; pour over crust.
  4. Bake in the preheated oven until edges are set and center is still slightly soft, about 50 minutes. Turn off oven, leaving door open, and cool cheesecake in oven, at least 1 hour. Run a knife or spatula around the edges to loosen cheesecake; refrigerate in the pan until set, 8 hours or overnight.


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