Give This Death by Chocolate Cheesecake a Ghostly Meringue Finish

This chocolate cheesecake can be a spooky dessert, or an all-year treat!

These meringue ghosts are coming out to party! Pair a chocolate graham cracker crust with a ‘death by chocolate’ cheesecake filling for a deliciously darling bite.

Recipe creator Tami Steggell shared her recipe and technique for this rich, decadent, and loaded with chocolate cheesecake. Topped with spooky meringue ghosts, it’s the ultimate Halloween dessert for chocolate lovers. Make it ahead of time to ensure it’s completely chilled!

Tami used chocolate graham crackers for the crust. If you can’t find them at the store, make them homemade! Find the recipe on Tami’s page, here.

“Since this is a recipe for death by chocolate cheesecake, you can make this recipe all year around for the true chocolate lover in you!” Tami said. Just take off the ghosts and it’s a year-round chocolate treat.

Spooky Halloween Chocolate Cheesecake

By @bitemeindustries

EQUIPMENT

• 9” springform pan
• Food processor
• Stand mixer
• Rubber spatulas
• Offset spatula
• Parchment (Tami loves this strip parchment to get the edges of the pan!)

INGREDIENTS

The Chocolate Crust

• 10-15 chocolate graham crackers (300 grams)
• 6 tablespoons butter, melted (85 grams)
• The Chocolate Cheesecake
• 8 ounces semisweet chocolate, chopped (227 grams)
• 24 ounces full fat cream cheese, at room temperature (680 grams)
• 1 cup granulated sugar (200 grams)
• 1/4 cup heavy cream (60ml)
• 1/4 cup unsweetened cocoa powder (21 grams)
• 4 large eggs, at room temperature (100g)

The Chocolate Ganache Topping (optional)

• 1 cup semisweet chocolate chips (170 grams)
• 1/2 cup heavy cream (120ml)

The Meringue Ghosts

• 4 egg whites, room temp (150ml)
• 1 cup caster sugar (200g)
• ½ teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• black edible ink pen

METHOD

Preheat the oven to 325°F (163°C). Place a baking dish filled with water on the bottom shelf to create humidity during baking.

The Chocolate Crust

1. Prepare a 9” springform pan by lining the bottom and inside edge with parchment paper. A light dusting of cooking spray will help the parchment stick.
2. Process the graham crackers into fine crumbs using a food processor. Add the melted butter and pulse until combined, or mix by hand for more control.
3. Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Use the bottom of a glass or mason jar to help press the crust evenly. Set aside.

The Chocolate Cheesecake

1. Microwave the chopped chocolate and heavy cream in a microwave-safe bowl on 50% power for 90 seconds. Stir until melted and smooth, then set aside to cool.
2. In a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth, about 1-2 minutes. Scrape down the sides as needed.
3. Add the sugar and mix until fully combined. Next, beat in the cocoa powder, scraping down the bowl to ensure even mixing.
4. Add the eggs, one at a time, beating just until incorporated between each. Finally, mix in the melted chocolate and cream, taking care not to overbeat.

*** Tip: Overbeating can cause cracks by incorporating too much air, leading to a spongy texture. Use room-temperature ingredients and mix slowly to achieve a smooth, dense batter.

5. Pour the batter into the prepared crust. Place the springform pan on a baking sheet and bake for about 50 minutes, until the top looks slightly puffy and dry, with a slightly wobbly center.
6. Turn off the oven, crack the door open, and allow the cheesecake to cool for 10 minutes inside the oven. This helps prevent cracking. Then, transfer it to a wire rack to cool completely.
7. Refrigerate for at least 4 hours, or overnight, until fully chilled.
8. Before serving, release the cheesecake from the pan and garnish with spooky meringue ghosts.

The Chocolate Ganache Topping (optional)

1. Microwave the chocolate chips and heavy cream in a microwave-safe bowl on 50% power for 90 seconds. Let it rest for 2 minutes, then stir until smooth.
2. Pour the ganache over the chilled cheesecake, spreading evenly with an offset spatula.

The idea is “death by chocolate” in the spirit of Halloween! However, since we are adding meringue ghosts, you may skip this step if you like. If you are a true chocolate lover, proceed for a maximum chocolatey experience.

The Meringue Ghosts

1. Preheat the oven to 225°F (107°C) and line a baking sheet with parchment paper.
2. In a large, clean bowl, beat the egg whites and salt using an electric mixer or a stand mixer fitted with a whisk attachment. Start on low speed, gradually increasing to high until soft peaks form.

*** Tip: To ensure the mixing bowl is clean and free from fat residue, wipe it with lemon juice or vinegar.

3. In a separate bowl, whisk together the caster sugar and cream of tartar. Gradually add the sugar mixture to the egg whites, one spoonful at a time, while mixing. Once all the sugar is incorporated, add the vanilla extract and mix until the meringue is thick, glossy, and holds stiff peaks.
4. Spoon the meringue into a piping bag fitted with a large round tip. Hold the piping bag directly above the lined baking sheet and pipe small blobs to create your meringue ghosts. Bake for 1 hour and 30 minutes, then let them cool completely.
5. Once cooled, use a black edible ink pen to draw faces on the ghosts. Carefully remove the cheesecake from the springform pan and place it on a serving plate or cake stand. Arrange the meringue ghosts on top just before serving. The ghosts can be made up to two days in advance.

FAQ

Why shouldn’t I overbeat the cheesecake mixture?

You shouldn’t overbeat cheesecake batter because it can cause the cheesecake to crack and collapse:

• Air bubbles: Overmixing incorporates too much air into the batter, which causes the cheesecake to rise too much in the oven. When it cools, the air bubbles pop, causing the cheesecake to crack and fall.
• Texture: Overbeaten cheesecake can have an airy, spongy texture instead of the dense, silky consistency you want.
• Weakened structure: Overmixing weakens the cake’s structure, making it more likely to crack.

To avoid overmixing, you can:

• Use room temperature ingredients

Cream cheese and eggs at room temperature mix more easily and result in a smoother filling.

• Beat slowly

Use a hand whisk to beat the ingredients together until the batter is smooth.

Why is it necessary to humidify an oven with a water bath while baking cheesecake?

A water bath is used when baking cheesecake to create a humid environment in the oven, which prevents the cheesecake from cracking on top and helps achieve a smooth, creamy texture by ensuring even cooking throughout the cake, as the water bath regulates the temperature more consistently than just dry heat in the oven; essentially acting like a “moist sauna” for the cheesecake.

Key points about using a water bath for cheesecake:

• Prevents cracking:

The moist heat from the water bath prevents the outer edges of the cheesecake from setting too quickly, which can lead to cracks on the surface.

• Even baking:

The water bath helps maintain a more consistent temperature around the cheesecake, ensuring the center cooks through properly without the edges over-browning.

• Creamy texture:

By preventing rapid setting, the water bath contributes to a smooth, custard-like texture in the cheesecake.

Find more recipes and inspiration from Tami on Instagram, @bitemeindustries, or on her website, bitemeindustries.com.

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