Spiderweb Pumpkin Cheesecake Recipe

Spiderweb Pumpkin Cheesecake Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

This spiced cheesecake makes an appearance on my Halloween table every year. Folks get a kick out of the candy web and chocolate spiders. — Bev Kotowich, Winnepeg, Manitoba

[X]

Rate Spiderweb Pumpkin Cheesecake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Spiderweb Pumpkin Cheesecake Recipe

Prep: 35 min. Bake: 1 hour + chilling

Yield: 12 Servings

35 60 95

Ingredients

1-3/4 cups chocolate wafer crumbs (about 28 wafers)
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/2 cup packed brown sugar
3 eggs
1 can (15 ounces) solid-pack pumpkin
2 tablespoons cornstarch
3 teaspoons vanilla extract
1-1/2 teaspoons pumpkin pie spice
TOPPING:
2 cups (16 ounces) sour cream
3 tablespoons sugar
2 teaspoons vanilla extract
SPIDERWEB GARNISH:
1 cup sugar
1/8 teaspoon cream of tartar
1/3 cup water
4 ounces semisweet chocolate, melted

Directions

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 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° for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Combine topping ingredients; spread over filling. Bake at 350° for 6 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan; set aside.
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°. 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.
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.
Remove sides of springform pan. Cut cheesecake; place a web on top of each slice and remaining spiders on the side. Refrigerate leftovers. Yield: 12 servings.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 serving (1 piece) equals 462 calories, 22 g fat (13 g saturated fat), 111 mg cholesterol, 231 mg sodium, 61 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Spiderweb Pumpkin Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p239