Graveyard Chocolate Cheesecake

Graveyard Chocolate Cheesecake is a rich and spooky Halloween dessert featuring a chocolate cheesecake base decorated to look like a graveyard scene. Perfect for Halloween parties, this dessert combines indulgent flavors with a playful, creepy presentation that’s sure to be a hit with kids and adults alike!

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Course: Dessert

Cuisine: American

Keyword: cheesecake, halloween

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: mini cupcakes

Calories: 470kcal

Equipment

1 skull hand fondant mold
1 fondant dusting brush
1 cupcake pan
black cupcake liners
disposable piping bags
Mixing Bowls

Ingredients

Skull hand ingredients

Crust ingredients

1 ½ cup chocolate graham cracker crumbs
2 tbsp sugar
¼ cup unsalted sweet cream butter, melted

Chocolate Cheesecake ingredients

Topping ingredients

Get Recipe 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