Spiderweb Pumpkin Cheesecake

Spiderweb Pumpkin Cheesecake

"This spiced cheesecake makes an appearance on my Halloween table every year. Folks get a kick out of the candy web and chocolate spiders."
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Ingredients

1 h 35 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  1. Combine wafer crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Set aside. In a mixing bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended. Pour into crust. Place on a baking sheet. Bake at 350 degrees F for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
  2. Combine topping ingredients; spread over filling. Bake at 350 degrees F for 6 minutes. Cool on a wire rack for 10 minute. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan; set aside.
  3. For spiderwebs, draw six 3-in. x 2-in. half circles on two sheets of parchment paper on top; tape both securely to work surface. In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat. Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350 degrees F. Immediately remove from the heat and stir. Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.
  4. Using a spoon or meat fork, carefully drizzle syrup over half-circle outlines and inside the outlines to form spiderwebs; reheat syrup if needed. Cool completely. Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag. Pipe 1-in. spiders onto parchment or foil; cool completely. With remaining melted chocolate, pipe two or three dots on each web; attach spiders.
  5. Remove sides of springform pan. Cut cheesecake; place a web on top of each slice and remaining spiders on the side. Refrigerate leftovers.

Footnotes

  • We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees F. Adjust your recipe temperature up or down based on your test.

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Reviews

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This was a great tasting cheesecake! My husband, who doesn't normally like pumpkin desserts, really enjoyed this (although I did use about 3/4 can pumpkin w/ him in mind). The only problem I h...

I made a web with warm carmel while the top layer wasn't set. Just spiral the carmel on the top and then run a knife from the center out in several different directions to link the web strands.

This is an excellent cheesecake recipe! It's a nice light cheesecake. Everyone loved it. Instead of using the chocolate wafer crumbs for the crust, I used one sleeve of chocolate graham crackers...

This was a HIT!!! I took this cake to two different Thanksgiving parties, and everyone loved it. I didn't do the spider webs though. Instead I made fall leaves out of gumpaste, with a little g...

I have made this for several occasions and the results are wonderful! People have stated that it is as good or better than the cheesecake factory! I followed the recipe to the letter and it ca...

Wonderful !!! Creamy & smooth texture. I used my own favorite chocolate crust recipe.

I haven't made this recipe yet, but I want to make it for Halloweeen. I'm just a little confused as to how to make the spiderwebs. Can someone explain it to me?

Everyone loved this recipe, and it was very straightforward. It takes some time to bake, so just give yourself enough time to wait for it to get out of the oven. Best if made well in advance of ...

I didn't make this cheesecake, I actually made a lemon one instead but I have used the ingredients for the spiderwebs to decorate numerous cakes and I LOVE it! I love using different flavorings ...

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