Key Takeaways
- The Scary Graveyard Chocolate Cheesecake is both creepy and delicious, perfect for Halloween.
- It features a rich chocolate cheesecake topped with crumbled ‘dirt’ and crooked cookie tombstones.
- This dessert is easy to prepare in advance and keeps in the fridge for up to 5 days.
- It’s a memorable addition to any Halloween party or fall gathering.
Estimated reading time: 2 minutes
Nothing says Halloween quite like a dessert that’s equal parts creepy and delicious. This Scary Graveyard Chocolate Cheesecake delivers on both counts. Picture a rich, creamy chocolate cheesecake topped with crumbled “dirt” and crooked cookie tombstones. There are just enough eerie details to make your guests do a double take before they dig in. It’s the kind of showstopper that turns a Halloween party, horror movie night, or fall get-together into something people actually remember. Best of all, it tastes as good as it looks.
Ready to bring this graveyard scene to life? Here’s how.
Graveyard Chocolate Cheesecake
Equipment
- 1 skull hand fondant mold
- 1 fondant dusting brush
Ingredients
Skull hand ingredients
- 1 4 oz white fondant
- ¼ cup cornstarch
- ¼ cup vegetable shortening
Crust ingredients
- 1 ½ cup chocolate graham cracker crumbs
- 2 tbsp sugar
- ¼ cup unsalted sweet cream butter, melted
Chocolate Cheesecake ingredients
- 2 oz semi-sweet chocolate
- 12 oz cream cheese, softened
- ¼ cup sugar
- 1 large egg
- 1 tsp pure vanilla extract
Topping ingredients
Instructions
Skull Hand Directions
- Using your hands, rub a teaspoon size amount of vegetable shortening onto your hands, this helps keep the fondant from sticking to your fingers.
- Work 1 tablespoon of fondant until soft and pliable and use your fondant silicone mold,
- Allow the fondant to harden overnight.
Crust directions
- Preheat oven to 350 degrees and line the cupcake pan with white cupcake liners.
- Using a large bowl, whisk together the chocolate graham cracker crumbs and sugar
- Gently mix in the melted butter until a sandlike mixture forms
- Spoon 1 tablespoon into each cupcake liner
- Using a flat bottomed cup, gently press down to make a evenly crust layer
- Bake the crust in the oven for 5 minutes
- Remove and allow to cool completely
Chocolate Cheesecake directions
- Reduce the oven temp to 250 degrees
- Using a large bowl, beat the cream cheese and sugar until combined and smooth
- Beat in the egg until combined
- Beat in the pure vanilla extract until combined
- Spoon about 2 tablespoons of the cheesecake batter into the cupcake liners. Gently tap the pan onto the counter to release any ‘bubbles’ in the batter
- Bake in the oven for 25 minutes or until the center doesn’t jiggle
- Remove from the oven and allow to cool to room temperature before removing and placing on a smaller cookie sheet and place in the fridge overnight
Topping Directions
- Using a small pot, bring the 1?2 c heavy whipping cream to a simmer
- Pour the hot cream over the chocolate chips in a medium bowl and allow to sit for 1 minute before whisking until smooth
- Spoon half into the piping bag and set aside
- Remove the cheesecakes from the fridge and spread about 1-2 tablespoons of ganache on top of the cheesecakes
- Dip into the crushed chocolate graham cracker
- Pipe a thick dollop of ganache in the center of the cheesecake and coat completely in the crushed graham cracker
- Decorate with the fondant skull hand and sprinkles
Nutrition
However you decorate it, this Scary Graveyard Chocolate Cheesecake is guaranteed to be the star of your Halloween dessert table. It’s rich, chocolatey, and just spooky enough to fit the season. It keeps well in the fridge for up to 5 days, so feel free to make it a day ahead and save yourself some stress on party day. If you give this recipe a try, I’d love to hear how your graveyard scene turned out. Leave a comment below or tag me in your creepy creations!