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Carnival Cruise Line SCARY CHEESECAKE

Carnival Cruise Line's 'Scary Cheesecake' — a Halloween-themed cheesecake with a dramatic presentation and irresistibly creamy texture. This festive dessert from Carnival's pastry team is perfect for Halloween parties.
Prep Time30 minutes
Cook Time40 minutes
resting and cooling time4 hours
Total Time5 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: carnival cruise line, cheesecake, dessert
Servings: 10

Ingredients

FOR THE CRUST

  • 3/4 cup vanilla wafers
  • 1/4 cup butter
  • 1/3 cup chocolate chips

FOR THE CHEESECAKE

  • 4 1/2 cups cream cheese (at room temperature, chopped)
  • 3 tbsp cornflour
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup sour cream
  • 1/3 cup whipping cream

FOR THE MARZIPAN PUMPKIN

  • 1 packet A packet of Marzipan
  • 1 egg
  • 1 tbsp powdered sugar
  • yellow food coloring
  • red food coloring
  • Cloves (for decoration)

FOR THE FONDANT GHOST

  • 1 pack white fondant
  • 1 pack chocolate rum balls

FOR THE PLATING

  • Ganache for the writing
  • Strawberry sauce

Instructions

THE CRUST

  • Preheat the oven to 300oF and grease a spring-form cake pan with butter.
  • Break vanilla wafers & cookies into a food processor and process until finely crushed. Add melted butter and mix well. Evenly spread mixture into the pan.

FOR THE CHEESE CAKE

  • Combine sugar, cornflour and cream cheese in a bowl using an electric beater. Beat until smooth.
  • Add sour cream and beat until fully incorporated.
  • Beat in the eggs one at a time. Add thickened cream and mix well.
  • Strain mixture, and pour into the pan.
  • Bake in a water bath at 300oC for 40 mins.
  • Turn off the oven, and leaving the door slightly ajar, allow the cake to continue cooking. At least 40 minutes.
  • Remove from oven & allow to completely cool.
  • Refrigerate for at least 4 hours before serving.

FOR THE MARZIPAN PUMPKIN

  • Mix all of the ingredients together until smooth and the desired color has been reached.
  • Divide the mixture evenly and form into pumpkin shapes.
  • Garnish (like a pumpkin stem) with a clove on top.

FOR THE FONDANT GHOST

  • Roll fondant into a thin sheet
  • Use a round cutter to cut an 8cm diameter circle.
  • Use circle to cover rum ball like a ghost.
  • Use the same rum-ball for eyes and nose.
  • Place on top of cheesecake.

FOR THE PLATING

  • Use Ganache to write “boo.”
  • Use strawberry sauce for dots and drops.