Directions (continued)

• 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.