250g crushed chocolate cookie crumbs
50g granulated sugar
115g butter, melted
750g cream cheese softened
150g granulated sugar
1 can pumpkin purée
4 large eggs
1 tsp vanilla extract
50ml Baileys Pumpkin Spice
155g sour cream
50ml Baileys Pumpkin Spice Liqueur
Dark Chocolate, melted
Halloween and sugary delights go together like Thanksgiving and turkey, so you’re going to need a little more than fun-sized chocolate bars. You’re going to need something moreish and creamy, chocolately and cheesy. And let’s try to keep the kids away from this one, yeah? You’re going to need… the Baileys Halloween Cheesecake.
- Pre-heat oven to 180C (350F). Line a springform pan with parchment paper.
- In a medium bowl mix together cookie crumbs, sugar, and butter until combined and wet sand-like texture. Press into the base of the springform pan and use the back of a spoon or small bowl to press in.
- Bake for 10 minutes, set aside to cool.
- For the cheesecake filling, beat cream cheese with sugar, eggs, pumpkin purée vanilla, flour, and baileys until fluffy and smooth. Pour over crust. Bake in a 180ºC (350ºF) oven for 45 minutes. Turn oven off and keep oven ajar and let cheesecake cool.
- Remove from oven and cool completely for 4 hours in the fridge or overnight.
- Mix together sour cream, Baileys Pumpkin Spice and sugar until smooth. Pour over cheesecake.
- Pour melted dark chocolate into the piping bag with a small hole and pipe on to the cheesecake in evenly spaced concentric circles. Using a toothpick or the point of a sharp knife, draw a fine line from the center circle to the outer circle to create the spider web effect. Clean the toothpick or skewer after drawing each line.
- Chill for 20 minutes. Slice and enjoy!