Q1: What is the absolute, number one secret to a perfect, no-bake cheesecake that sets up properly and isn't runny?

The secret is gelatin ! A small packet of unflavored, powdered gelatin is the foolproof key to a no-bake cheesecake that has a beautifully smooth, creamy, and mousse-like texture, but is still perfectly firm and easy to slice. Be sure to "bloom" it in cold water first before you melt it to ensure a smooth, lump-free result.

Q2: Can I make this cheesecake ahead of time for a Halloween party?

Yes, this is a perfect make-ahead dessert! In fact, it must be made ahead, as it needs at least 4 hours to chill and set. You can make it up to 3 days in advance and keep it in the refrigerator. For the best result, it is a great idea to wait to add the final, piped frosting "vine" until the day of your party.

Q3: Why do I have to press the brownie face pieces into the un-set batter?

This is the brilliant secret to the "surprise-inside" effect! By gently pressing the brownie pieces so that they are flush with the surface of the wet, un-set cheesecake batter, you are allowing the cheesecake to set and firm up perfectly around them. This is the key that encases them in the cheesecake, only to be revealed as a spooky surprise when you make your first slice.

Q4: Do I really need a springform pan for this recipe?

For this specific, show-stopping recipe, a springform pan is highly recommended . Because of the beautiful, smooth sides and the intricate decoration, a springform pan, with its removable sides, is the only way to easily and cleanly unmold your beautiful, finished cheesecake without damaging it.

Q5: What is the best way to get beautiful, clean slices of a cheesecake?

The secret is a hot, clean knife . Fill a tall glass with hot water. For each slice, dip a long, sharp knife into the hot water and then wipe the blade completely dry with a clean kitchen towel. The hot, dry blade will glide through the cheesecake, creating a perfectly smooth and clean cut every single time.

Surprise-Inside Jack-o'-Lantern Cheesecake

Surprise-Inside Jack-o’-Lantern Cheesecake (The Perfect Halloween Dessert!)

An elaborate and festive recipe for a ‘Halloween Cheesecake’ decorated to look like a jack-o’-lantern. This impressive dessert features a rich, from-scratch brownie base that is baked and then cut to form the crust and the shapes for the jack-o’-lantern’s face. The filling is a creamy, no-bake pumpkin cheesecake made with cream cheese, pumpkin puree, and sour cream, and set with gelatin. The brownie face pieces are pressed into the top of the cheesecake before it chills, creating a fun and spooky centerpiece for a Halloween party.

Author: Grace

Ingredients

For the Brownie:
Nonstick cooking spray
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon fine salt
2 sticks (1 cup) unsalted butter
4 ounces semisweet chocolate, chopped
2 cups granulated sugar
4 large eggs, slightly beaten
One 10-ounce bag bittersweet chocolate chips
For the Cheesecake:
One 1/4-ounce packet unflavored powdered gelatin
Two 8-ounce packages cream cheese, at room temperature
One 15-ounce can pure pumpkin puree
1 1/2 cups confectioners’ sugar
1/2 cup sour cream
1 tablespoon vanilla extract
Pinch of fine salt
For Decoration:
1/2 cup store-bought vanilla frosting
Green gel food coloring
1 ounce square semisweet chocolate

Instructions

Make the Brownie Base: Preheat the oven to 350°F. Line a 10-by-15-inch baking dish with foil, leaving an overhang, and coat with nonstick spray.
Melt the butter and semisweet chocolate in a saucepan. Let cool slightly, then stir in the sugar and eggs. Stir in a mixture of the flour, cocoa powder, and salt. Pour into the prepared pan.
Bake for 20 to 25 minutes. Sprinkle the bittersweet chocolate chips over the hot brownie and let them melt for 5 minutes, then spread into an even layer. Let it cool completely, then refrigerate for 30 minutes to set the chocolate.
Cut the Brownie Shapes: Lift the brownie from the pan. Cut out a 9-inch circle for the cheesecake crust. From the remaining brownie, cut out two triangles for the eyes, one smaller triangle for the nose, and a half-moon shape for the mouth.
Fit the brownie circle, chocolate-side up, into the bottom of a 9-inch springform pan.
Make the Cheesecake Filling: In a small bowl, let the gelatin soften in 1/4 cup of water for 5 minutes.
In a food processor, process the cream cheese, pumpkin puree, confectioners’ sugar, sour cream, vanilla, and salt until smooth.
Microwave the softened gelatin for about 30 seconds until melted. Add the melted gelatin to the cream cheese mixture and process to combine.
Pour the cheesecake batter into the springform pan over the brownie crust.
Gently press the brownie eyes, nose, and mouth pieces into the batter until they are flush with the top.
Chill in the refrigerator for at least 4 hours, or up to overnight, until completely set.
Decorate and Serve: Mix the vanilla frosting with green food coloring. Transfer to a pastry bag and pipe a curly vine on top of the cheesecake. Push the chocolate square into the top for a stem.

Notes

Special Equipment: The recipe requires a 10×15-inch baking dish, a 9-inch springform pan, and a pastry bag.
This is a multi-component dessert where the crust is baked, but the cheesecake filling is a no-bake style set with gelatin.
The jack-o’-lantern face is cleverly made from the leftover pieces of the brownie base.
The article references a ‘Cook’s Note’ that is not provided in the text.

Find it online: https://www.eatswithsoul.com/jack-o-lantern-cheesecake/