For a smoother texture, ensure your cream cheese is fully softened before mixing. Do not overbake the cheesecake; a slight wobble in the center is ideal. For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the pumpkin mixture. If the crust starts to brown too quickly, cover the edges with foil during the last 15-20 minutes of baking. Chilling the cheesecake overnight is crucial for the best texture and flavor.
Spiderweb Pumpkin Cheesecake
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 40 mins
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SERVING12 People
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VIEWS24
Embrace the spirit of Halloween with this decadent pumpkin cheesecake, adorned with a mesmerizing spiderweb design. A delightful treat that combines creamy textures with the warm flavors of autumn, perfect for spooky celebrations.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol127 mg
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Fiber4 g
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Protein8 g
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Saturated Fat19 g
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Sodium359 mg
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Sugar19 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
Step
10 mins
In a medium bowl, combine chocolate wafer crumbs and melted butter. Press the mixture firmly onto the bottom of a 9-inch springform pan to create an even crust. (10 minutes)
03
Step
15 mins
In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating until just combined after each addition. Stir in the pumpkin puree and cornstarch until well incorporated. (15 minutes)
04
Step
2 mins
Pour the pumpkin cheesecake batter over the prepared chocolate wafer crust in the springform pan. (2 minutes)
05
Step
55 mins
Bake in the preheated oven for 50-55 minutes, or until the center of the cheesecake is just set but still slightly wobbly. (55 minutes)
06
Step
4 hrs
Remove the cheesecake from the oven and let it cool slightly. Spread the sour cream evenly over the top of the warm cheesecake. Allow the cheesecake to cool completely to room temperature, then refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully. (4+ hours)
07
Step
5 mins
Once the cheesecake is chilled, melt the semi-sweet chocolate and vegetable oil in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and completely melted. (5 minutes)
08
Step
5 mins
Transfer the melted chocolate to a piping bag or a small plastic bag with a tiny corner snipped off. Drizzle the chocolate onto the sour cream topping in a spiral pattern, starting from the center and working your way outwards. (5 minutes)
09
Step
5 mins
Using a toothpick or skewer, gently draw a line outward from the center of the cheesecake to the edge, creating a 'web' effect. Repeat this process around the entire cheesecake. (5 minutes)
10
Step
5 mins
Carefully remove the sides of the springform pan. Slice and serve chilled. Enjoy your spooky spiderweb pumpkin cheesecake! (5 minutes)
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Estel Hoppe
Jun 26, 2025The only change I made was to use gingersnap crumbs instead of chocolate wafers for the crust, and it added a lovely spicy flavor. Highly recommend this recipe!
Mariane Huels
Jun 21, 2025My family loved this! The perfect fall dessert.
Izaiah Kulas
May 12, 2025I didn't have a springform pan, so I used a regular cake pan and lined it with parchment paper for easy removal. Worked like a charm!
Johnny Trantow
Apr 25, 2025This recipe was a hit at our Halloween party! The spiderweb design was so impressive, and the cheesecake tasted amazing.
Caden Swift
Apr 5, 2025I was a bit nervous about making a cheesecake, but this recipe was surprisingly easy to follow. The instructions were clear, and the cheesecake turned out perfectly!