Ingredients for Spiderweb Pumpkin Cheesecake
- Chocolate Cookie Crumbs
- ¼ cup melted unsalted butter
- 16 ounces cream cheese
- ½ cup granulated sugar (for caramel)
- Brown Sugar
- 4 large eggs
- Solid Pack Pumpkin
- 2 tablespoons cornstarch
- Vanilla Extract
- 1 teaspoon pumpkin pie spice
- Sour Cream
- ¼ teaspoon cream of tartar
- ¼ cup water (for caramel), 2 tablespoons water (for caramel)
- Semisweet Chocolate
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How to Make Spiderweb Pumpkin Cheesecake
- Combine 1 ½ cups gingersnap cookie crumbs and ¼ cup melted unsalted butter. Press into the bottom and 1 inch up the sides of a greased 10-inch springform pan.
- In a large bowl, beat 16 ounces cream cheese and ¾ cup granulated sugar until smooth and creamy.
- Add 4 large eggs one at a time, beating on low speed after each addition just until combined.
- Whisk in 1 (15-ounce) can pumpkin puree, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, and 1 teaspoon pumpkin pie spice until well blended.
- Pour filling into prepared crust.
- Bake at 350°F (175°C) for 60-65 minutes, or until the center is almost set. Let cool on a wire rack for 10 minutes.
- **Prepare Caramel Web:** In a medium saucepan, combine ½ cup granulated sugar, ¼ teaspoon cream of tartar, and ¼ cup water. Bring to a boil over medium heat.
- Boil, without stirring, until the mixture turns a light amber color and reaches 350°F (175°C) on a candy thermometer.
- Immediately remove from heat and carefully stir in 2 tablespoons water (be cautious, it will splatter).
- Cool, stirring occasionally, for 10-15 minutes, or until the mixture falls off a spoon in a thin thread.
- Drizzle the caramel syrup over waxed paper to create spiderwebs. Let cool completely.
- **Prepare Chocolate Spiders:** Melt 4 ounces semi-sweet chocolate chips. Transfer to a resealable bag, snip a small corner, and pipe 1-inch spiders onto parchment paper. Let cool completely.
- Spread the remaining melted chocolate and pipe two or three dots on each web. Attach the chocolate spiders.
- Once the cheesecake is completely cool, carefully run a knife around the edge of the pan to loosen. Refrigerate overnight.
- Remove from pan, cut into slices, and top each slice with a caramel spiderweb and extra chocolate spiders.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
168g
Fat
140g
Carbs
23g
