Spiderweb Pumpkin Cheesecake
Total TimePrep: 35 min. Bake: 1 hour + chilling
- 1-3/4 cups chocolate wafer crumbs (about 28 wafers)
- 1/4 cup butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1 can (15 ounces) solid-pack pumpkin
- 2 tablespoons cornstarch
- 3 teaspoons vanilla extract
- 1-1/2 teaspoons pumpkin pie spice
- 2 cups sour cream
- 3 tablespoons sugar
- 2 teaspoons vanilla extract
- SPIDERWEB GARNISH:
- 2 cups sugar
- 1/4 teaspoon cream of tartar
- 2/3 cup water
- 8 ounces semisweet chocolate, melted
- 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 twelve 3-in. x 2-in. half circles on a sheet of parchment paper. Place another sheet over 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, tracing over 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.
Editor's NoteWe 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.
Nutrition Facts1 piece: 462 calories, 22g fat (13g saturated fat), 111mg cholesterol, 231mg sodium, 61g carbohydrate (44g sugars, 2g fiber), 6g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Apr 2, 2014
This cheesecake is absolutely amazing!By far the best cheesecake I have ever made.It's got just the right amount of flavor. I have even made it and given it as a gift to someone who shared it at a party. There were so many compliments on this cheesecake. I haven't made the candy decorations either but I occasionally do the spiderweb design on top.
May 28, 2013
Love this cheesecake. Always a big hit. The pumpkin cheesecake and chocolate crust are a wonderful flavor combo.