Spiderweb Pumpkin Cheesecake
Transform your Halloween dessert table with this show-stopping Spiderweb Pumpkin Cheesecake—a festive fusion of creamy pumpkin cheesecake and spooky chocolate artistry. Featuring a buttery graham cracker crust and a luscious filling infused with pumpkin puree, warm pumpkin pie spice, and a hint of sour cream, this decadent dessert captures all the irresistible flavors of fall. The striking spiderweb design, created with melted chocolate draped over the rich, golden cheesecake, adds a playful yet elegant touch, making it the perfect centerpiece for parties or gatherings. Baked in a water bath for a smooth, crack-free finish and chilled to perfection, this dessert is as much a joy to admire as it is to devour. Whether you're entertaining for Halloween or celebrating the autumn season, this Spiderweb Pumpkin Cheesecake is sure to impress!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 1 cup Pure pumpkin puree
- 0.5 cup Sour cream
- 3 tablespoons All-purpose flour
- 1 tablespoon Pumpkin pie spice
- 2 teaspoons Vanilla extract
- 3 Large eggs
- 0.5 cup Chocolate chips
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom in aluminum foil to prevent leaks when baking in a water bath.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press this mixture evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese until smooth using a stand or hand mixer. Add 1 cup of granulated sugar and the brown sugar gradually, beating until fully combined and creamy.
Add the pumpkin puree, sour cream, flour, pumpkin pie spice, and vanilla extract to the cream cheese mixture. Mix until well-combined.
Add the eggs one at a time, mixing on low speed after each addition. Avoid overmixing to prevent cracks in the cheesecake.
Pour the batter into the prepared crust. Tap the pan gently on the counter to release any air bubbles.
Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake for 65-75 minutes, or until the center is set but still slightly jiggly. Turn off the oven, slightly crack the oven door, and let the cheesecake cool inside for 1 hour.
Meanwhile, melt the chocolate chips and heavy cream together in the microwave in 30-second intervals, stirring each time, until smooth.
Once the cheesecake has cooled to room temperature, spoon the melted chocolate into a piping bag or small resealable plastic bag with the corner snipped off.
Draw a small chocolate circle in the center of the cheesecake, followed by progressively larger concentric circles, about 1 inch apart, until the entire surface is covered.
Using a toothpick, drag lines from the center to the edges of the cheesecake to create the spiderweb pattern. Wipe the toothpick clean between each line.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set.
Remove the cheesecake from the springform pan and slice to serve. Enjoy your Halloween-inspired Spiderweb Pumpkin Cheesecake!
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 324 mg | 14% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 49.5 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 108 mg | 8% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 204 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
