Ingredients
Method
- Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by lightly greasing or lining the base with parchment paper.
- In a bowl, combine graham cracker crumbs and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of the pan to form the crust. Set aside.
- In a large mixing bowl, beat softened cream cheese, sugar, and vanilla extract until smooth and creamy. Add eggs one at a time, mixing gently after each addition until fully incorporated.
- Divide the batter evenly into two bowls. Add purple food coloring to one bowl and green food coloring to the other, mixing each until the desired color is reached.
- Alternate spoonfuls of each colored batter over the crust, then gently swirl the colors together with a toothpick or skewer to create a marbled effect.
- Bake for 50–55 minutes, or until the edges are set and the center still jiggles slightly. Do not overbake.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set fully.
- Before serving, decorate the top with edible glitter and candy eyeballs for a fun, spooky Halloween touch. Slice with a warm knife for clean edges.
Notes
For gluten-free: use gluten-free graham crackers. For a vegan option, use plant-based cream cheese, butter, and flaxseed eggs. You can also experiment with different color themes for other holidays or parties. Store leftovers in the refrigerator for up to 4 days, or freeze individual slices for up to 1 month.