Cheesecake of the Living Dead!

Cheesecake of the Living Dead!
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The client is always right.  Right?

When you’re asked to make a special birthday cake or dessert, don’t you always want to create something that’s uniquely *them*?  So what if your client is, let’s say…a ZOMBIE??

In this week’s post of hypothetical birthday orders, I ask, “What would a zombie want for their birthday dessert?”  I was thinking a cake isn’t gooey enough.  Pie? Nah…too boring.  I KNOW! What’s gooey, yet decadent and delicious but still appeals to the undead?

 

How about a Cherry Cheesecake with a Chocolate Crust topped with brains and eyeballs?  PERFECT!

I give you “Cheesecake of the Living Dead”

Snarky Sweet Cake Chick - Chocolate Cherry Cheesecake Zombie Style

Ok, ok, maybe you don’t like the idea of “gross out” desserts.  Well, here’s the beauty!  This cheesecake recipe is amazing even without the brains and eyeballs!  A chocolate cookie crust, with a rich vanilla cheesecake and a cherry pie glaze, make it perfect for any occasion.  Or no occasion at all.  Your call!

Snarky Sweet Cake Chick - A Zombie's Slice of Chocolate Cherry Cheesecake

So let’s start with the crust.  A lot of folks will use crushed Oreo crumbs for a chocolate cookie crust.  I don’t think that Oreos really taste all that chocolate-y.  To me they taste like…well…Oreos.  Now don’t get me wrong.  Oreos are amazing, but I stumbled on a little thing years ago called Chocolate Teddy Grahams.

 

My kids loved these cute little snacks, and one day I was baking and didn’t have Oreo crumbs for a crust.  So I did what any busy mom would do rather than go to the store:  I scrounged in my cupboards.  And low-and-behold, the Chocolate Teddy Grahams called out to me.  Cue the cheesy inspirational music! Ever heard of a happy accident?  A quick turn and pulse in your food processor and there you go!

 

The rest is pretty standard…a little granulated sugar and melted butter added to the crumbs are perfect to press into a spring-form pan.

I do like to pre-bake my cheesecake crusts for about 8-9 minutes at 375 before I pour in the filling.

Speaking of the filling…you’ll want to soften the cream cheese in the microwave to eliminate any lumps in your finished cheesecake.   Once your cream cheese is softened, place it in your mixer with the sugar and beat until smooth.

Next you’ll add the flour, lemon zest and vanilla bean paste:

 

After you’ve mixed the lemon zest and vanilla, you’ll mix in the eggs and egg yolk, slowly and one-at-a-time.  Bonus if your neighbors have chickens!!!!

The last step is to slowly mix in the half-and-half and sour cream.

Now it’s ready to pour into your prebaked crust!  Pour half of the filling into the crust and then top with dollops of canned cherry pie filling:

 

Pour the remaining filling over the cherries and place into a water bath in the oven to bake.

 

Don’t forget to pull the cherries out of the canned pie filling for gross-out eyeball effect and reserve the glaze for the top for bloody brains!

To make the brains, you can use either fondant or modeling chocolate colored gray-ish and roll it into worm-like strips.  Then just zig-zag them together in little bunches to make them look like brains.

For the eyeballs, I used Isomalt cast in a food-safe silicon eyeball mold and squished them into cherries reserved from the pie filling.  You could also roll white fondant or modeling chocolate into eyeballs if you don’t have any Isomalt on hand.

Putting it all together – Once your cheesecake has baked, you’ll cool it on the stove and remove the outer springform ring.  I like to pop my cheesecakes into the freezer until they are very cold so as to make it easier to remove them from the bottom springform pan.  Remember you need to peel off the wax or parchment paper that you lined the pan with!!!  Zombies might not care about eating paper, but your human guests surely will!

Enjoy! xxoo

 

 

 

 

 

 

 

Print Recipe
Chocolate Cherry Cheesecake - Zombie Style!
Cherry cheesecake with a chocolate cookie crust. Topped with edible "eyballs" made from Simi Isomalt, "brains" made from and modeling chocolate, and cherry pie filling.
Snarky Sweet Cake Chick - A Zombie's Slice of Chocolate Cherry Cheesecake |Snarky Sweet Cake Chick | Custom Cakes Arvada | Baked Goods Arvada | Cheesecake of the Living Dead | Cherry Cheesecake | Chocolate Crust |
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 4 hours
Servings
people
Ingredients
Crust
Filling
Topping
Course Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 4 hours
Servings
people
Ingredients
Crust
Filling
Topping
Snarky Sweet Cake Chick - A Zombie's Slice of Chocolate Cherry Cheesecake |Snarky Sweet Cake Chick | Custom Cakes Arvada | Baked Goods Arvada | Cheesecake of the Living Dead | Cherry Cheesecake | Chocolate Crust |
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Main Instructions
  1. Preheat the over to 375 degrees Fahrenheit. Prepare a 9 inch spring form pan by lining the bottom with waxed paper.
Crust
  1. Measure the Chocolate Teddy Grahams and place them into a food processor with the blade attachment. Pulse a few times to begin crushing them into crumbs. Turn on the processor in continuous mode until all large pieces are crumbled. Transfer crumbs to a mixing bowl. Add the 2 tablespoons of sugar to the crumbs and mix thoroughly.
  2. In a microwave-safe container, melt the butter completely. Pour the melted butter into the crumb and sugar mixture and stir thoroughly.
  3. Pour the crust mixture into the prepared 9 inch spring form pan. Use the bottom of a clean drinking glass to gently press the crumb mixture into the bottom and slightly up the sides of the pan.
  4. Place the pan into the preheated oven for approximately 8-9 minutes.
Filling
  1. While the crust is baking, place your room temperature cream cheese and 1 cup of sugar into a stand mixer with paddle attachment and blend at medium speed until the sugar is completely incorporated. Turn off mixture, add the flour, and mix again on medium speed until flour is incorporated.
  2. Add the vanilla bean paste and the lemon zest to the cream cheese mixture on medium speed.
  3. Turn mixture down to low speed and slowly add the eggs and egg yolk. Mix until smooth.
  4. Slowly add the half and half and the sour cream and mix until smooth. Don't over mix!
  5. Pour half of the filling into the pre-baked crust. Arrange cherries from the canned pie filling onto the first half of the topping, then pour the remaining topping over the cherries. Place the cheesecake into a waterbath (see my "Cheesecake Tips and Tricks" for an easy method). Bake at 375 degrees Fahrenheit for 40 minutes.
  6. Remove from oven and cool for 15 minutes. After 15 minutes, gently run a butter knife around the edges to loosen from the pan. Open the spring form and gently lift off from the cheesecake. Continue to cool on the counter for an additional 30 minutes. Place the baked cheesecake into the freezer for 2-3 hours, or overnight. This will firm it up enough to allow you to remove it from the bottom of the spring form pan and place it on a serving plate or cardboard cake circle after peeling off the waxed paper and place it on a serving plate or cardboard cake circle.
Regular Topping
  1. Pour the remaining canned cherry pie filling onto the top of the cooled cheesecake and enjoy!
Alternate Topping for Halloween
  1. Using white modeling chocolate, colored with 1-3 small drops of of pink gel coloring. Pulling off large marble-sized pieces, roll them into rope-like pieces. Wind these pieces back and forth in random directions to make "brain" pieces. Set aside to harden slightly. Then arrange them onto the top of your cooled cheesecake and cover with the canned cherry pie filling.
  2. For EXTRA gore...see my post on making cast isomalt eyeballs
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