EYEBALL CHEESECAKE
Set your sights on this scary no-bake cheesecake for your next Halloween party. We used canned lychees and blueberries to create bloodshot eyes that are set in a boozy cranberry gelatin.
Provided by Food Network Kitchen
Categories dessert
Time 7h40m
Yield 9 to 12 servings
Number Of Ingredients 16
Steps:
- Spray the inside of a 9-inch springform pan that is at least 2 1/2 inches tall evenly with nonstick cooking spray. Set aside.
- Process the chocolate wafer cookies, 2 tablespoons granulated sugar and 1/4 teaspoon salt in a food processor until the cookies are broken down into fine crumbs. Add the melted butter and pulse until just combined and the mixture resembles wet sand. (Do not overmix or the crust will become pasty.) Press the crumb mixture into the bottom of the prepared pan, then freeze while you make the cheesecake mixture.
- Combine 1 package gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
- Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and a pinch of salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
- Microwave the gelatin and water, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds.
- Pour the cream cheese mixture into the springform pan and smooth out the top. Tap the pan a few times on a tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate until set, about 2 hours.
- Once the cheesecake is set, prepare the white wine gelatin. Pour the white cranberry juice into a medium saucepan and sprinkle over the remaining 3 packages gelatin. Let sit until the gelatin is absorbed, 2 to 3 minutes.
- Add the remaining 1/4 cup granulated sugar and heat over low heat, whisking occasionally, just until the gelatin and sugar dissolve, 1 to 2 minutes. Pour the gelatin mixture into a large liquid measuring cup and stir in the white wine. Use a spoon to scoop away any bubbles at the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
- Meanwhile, gently push a blueberry into the cavity of each lychee. Press the eyeballs firmly into the cheesecake layer, creating a spiral design. Dip a toothpick into the red food coloring and paint lines on the lychees to resemble bloodshot eyeballs.
- Gently pour the wine mixture evenly around the fruit, coming up about 1/4 inch. Refrigerate until set, about 10 minutes. Pour the remaining gelatin mixture over the cheesecake and refrigerate until completely set, at least 4 hours and up to overnight.
- Use an offset spatula to carefully loosen the sides of the cheesecake from the pan, then open the clasp and remove the outer ring. Cut into slices and serve immediately.
STUFFED MUSHROOM EYEBALLS
All eyes on this spooky Halloween appetizer! These mushrooms are packed with a garlic-cream cheese filling and topped with sun-dried tomato strips and sliced black olives. The key is to really scoop out the mushrooms and not overfill the caps for a festive snack worth a second look.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F; line 2 baking sheets with parchment.
- Remove the stems from the mushrooms and reserve for another use. Use a melon baller or 1/4-teaspoon measuring spoon to scoop out any remaining stems and gills from inside the mushroom caps. You want to create a large enough cavity to fit 1 1/2 to 2 teaspoons of filling.
- Combine the cream cheese, Cheddar, garlic, 1/4 teaspoon salt and a few grinds of white pepper in a large bowl. Transfer the mixture to a piping bag.
- Arrange the mushroom caps on the prepared baking sheets. Pipe 1 1/2 to 2 teaspoons of the filling into each mushroom cavity and smooth the tops with a small offset spatula. (The filling will rise as it bakes, so it should not be higher than the opening of the mushroom cavity.)
- Cut the sun-dried tomatoes into thin strips, trimming as needed to fit the mushrooms. Top each mushroom with a few strips (they look more like veins if you scrunch them before placing them on the filling). Place an olive slice in the center of each mushroom and press into the filling to adhere.
- Bake until the mushrooms are tender and the filling has risen slightly, 15 to 17 minutes. (If any of the olives slide during baking, move them back into place when they come out of the oven.) Let cool slightly before serving.
CHEESE EYEBALLS
Make and share this Cheese Eyeballs recipe from Food.com.
Provided by Alia55
Categories High In...
Time 45m
Yield 50 serving(s)
Number Of Ingredients 6
Steps:
- Combine cheese and butter.
- Add salt, paprika, and flour and mix well.
- Measure approximately one ts of this mixture and form an "eyeball" around an olive.
- Turn the olive in the "eyeball" so that it is "staring" outward.
- Line up the eyeballs on an ungreased cookie sheet.
- Bake in 400F oven for 15 minutes.
Nutrition Facts : Calories 48.6, Fat 3.9, SaturatedFat 2.2, Cholesterol 9.6, Sodium 117.4, Carbohydrate 2.1, Fiber 0.2, Sugar 0.1, Protein 1.4
SPOOKY EYEBALLS
I found this in a supermarket leaflet. I haven't tried them myself but thought they looked fun for all those Halloween parties!
Provided by -Sylvie-
Categories Cheese
Time 15m
Yield 10 eyes
Number Of Ingredients 4
Steps:
- Cut the eggs in half and scoop out the yolks.
- In a bowl mash the yolks with the cream cheese.
- Fill the eggs with the cream cheese mixture and push an olive into the middle of each one.
- Dip a wooden toothpick into the foodcolouring and draw bloodshot veins onto the cheese mixture, running from the olive to the outside.
Nutrition Facts : Calories 76.4, Fat 6.4, SaturatedFat 2.9, Cholesterol 105.4, Sodium 66.4, Carbohydrate 0.7, Sugar 0.6, Protein 3.8
HALLOWEEN HORS D'OEUVRES EYEBALLS
Get your guests in a Halloween frame of mind with these ghoulish nibbles, guaranteed to create a spooky atmosphere!
Provided by English_Rose
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel the hard-boiled eggs and slice each egg in half. Scoop out the yolks and fill the egg cavities with the cream cheese.
- Press a stuffed olive, pimento side upwards, into the centre of each cream cheese-filled cavity.
- Dip the tip of a toothpick in red food colouring and trace lines like broken blood vessels on the cream cheese.
- Peel the radishes leaving thin steaks of red skin on each radish to represent broken blood vessels.
- Using the tip of a vegetable peeler or a small, sharp knife carefully scoop out an olive-sized hole in each radish.
- Stuff each radish with a stuffed olive, pimento side facing out.
- Arrange the egg eyeballs and radish eyeballs in pairs on 6 serving plates and serve.
Nutrition Facts : Calories 185.7, Fat 16.1, SaturatedFat 7.3, Cholesterol 217.2, Sodium 333.7, Carbohydrate 2.2, Fiber 0.5, Sugar 1.3, Protein 8.1
More about "cheese filled eyeballs food"
CHEESY EYEBALLS RECIPE | FAKE BAKE | FOOD NETWORK
From foodnetwork.com
4/5 (4)Category AppetizerServings 24Total Time 15 mins
- Remove mini cheese wheels from their wax coating. Using a small paring knife, cut out a small round divot from the center of each cheese wheel. Insert a green, unstuffed olive slice into the hole. Then insert a black olive slice into the center of the green olive.
- Use a clean art brush dipped in red gel food color to draw squiggly lines to create the appearance of a bloodshot eyeball. Chill the eyeballs until ready to serve. Group together on a platter and serve at your Halloween party.
BEST BITE-SIZE EYEBALLS RECIPE - HOW TO MAKE BITE-SIZE …
From womansday.com
Email [email protected]Category Halloween, AppetizersServings 40Total Time 1 hr
- Place butter, 1 cup water, and ½ tsp salt in a medium saucepan and bring to a boil over medium heat.
- Add flour and stir vigorously until mixture comes together and looks smooth and shiny, about 1 minute.
- Continue stirring for 1 minute, then transfer mixture to a large bowl and let sit until no longer hot to the touch, about 15 minutes.
MOZZARELLA EYEBALLS — HALLOWEEN RECIPE — DIET DOCTOR
From dietdoctor.com
3.7/5 (3)Calories 62 per servingCategory Snack
HALLOWEEN: CHEESE EYEBALLS - EASY PEASY MEALS
From eazypeazymealz.com
EASY HALLOWEEN PARTY FOODS: EYEBALL PINWHEELS RECIPE
From homecookingmemories.com
SPOOKY FRIED MOZZARELLA EYEBALLS PLUS 5 SCARY RECIPES
From foodiecrush.com
OLIVE "EYEBALL" CHEESE PUFFS | RECIPES | WW USA - WEIGHT WATCHERS
From weightwatchers.com
EYEBALLS FOR HALLOWEEN SPAGHETTI RECIPE | RECIPES.NET
From recipes.net
HALLOWEEN PARTY IDEAS AND RECIPES - FOOD NETWORK
From foodnetwork.com
ENTRY 12 - CHEESE-FILLED EYEBALLS | RECIPES, FEAST, CHEESE - PINTEREST
From pinterest.com
CHEESE-FILLED EYEBALLS | RECIPE | FOOD, CHEESY APPETIZER ... - PINTEREST
From pinterest.com
GOBLIN CHEESE PUFF EYEBALLS | HAWAIIAN ELECTRIC
From hawaiianelectric.com
SPOOKY SPAGHETTI & CHEESE STUFFED EYEBALL MEATBALLS
From persnicketyplates.com
CHEESE-FILLED EYEBALLS - ANTIPASTI RECIPES
From fooddiez.com
EYEBALLS WITH OLIVE AND CHEESE – KISS MY KETO BLOG
From blog.kissmyketo.com
MAC & CHEESE SPOOKY EYEBALLS | OFFICIAL STOUFFER'S® - GOODNES
From goodnes.com
CHEESE EYEBALLS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love