Spiderweb Pumpkin Cheesecake Recipe

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.

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