Spider Web Pumpkin Cheesecake

4.2
(52) 45 Reviews
Prep Time
15
min.
Total Time
6
hr.
10
min.
Servings

16 servings

Canned pumpkin and pumpkin pie spice gives this cheesecake its autumnal appeal. Try the ol' toothpick-through-the-drizzle trick for the spider web effect.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Mix cookie crumbs and melted butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin and spice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 50 to 55 min. or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife around rim of pan to loosen cake; cool before removing rim.
  • Microwave chocolate and 1 tsp. butter in microwaveable bowl on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider's web. Refrigerate 4 hours.

Size-Wise

Looking for a dessert to make for Halloween? This special-occasion dessert is sure to fit the bill since it makes enough to serve a crowd of 16.

Make it Easy

For easy drizzling, pour melted chocolate into small plastic bag. Snip off a small piece from one of the bottom corners of the bag. Gently squeeze bag to drizzle chocolate over cheesecake as directed.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 320
% Daily Value
Total fat 23g
Saturated fat 13g
Cholesterol 105mg
Sodium 250mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 18g
Protein 5g
   
Vitamin A 100 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • oreos626 |

  • Tiggersgirl18 |

    The trick w/sour cream topping is it has 2 be REAL sour cream not the fat free stuff & you have 2 let it sit out for a bit before spreading & the cake cannot be hot, let it sit for about an hour. You can also add powdered sugar to the sour cream, but honestly it shouldn't be that bad if you are are putting the chocolate over it!

  • KelC571 |

    I was a little freaked out about doing a sour cream topping, so I opted for store-bought cream cheese icing. Everyone raved about how delicious it was!! This recipe is definitely a keeper!

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