Comida Kraft
Recipe Box

Spider Web Pumpkin Cheesecake

Spider Web Pumpkin Cheesecake is rated 4.214285714285714 out of 5 by 56.
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
Total fat 23g
Saturated fat 13g
Cholesterol 105mg
Sodium 250mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 18g
Protein 5g
% Daily Value
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

Rated 5 out of 5 by from I made it for a Halloween party, it was a very big hit, described as " It is like pumpkin pie only... I made it for a Halloween party, it was a very big hit, described as " It is like pumpkin pie only better, much better", everyone agreed. I also made a variation of the recipe, I used 2 pre-made graham cracker crusts, cool whip instead of sour cream and caramel topping (just sounded like it would gowith pumpkin better than chocolate) in place of the chocolate. Talk about a one bowl easy recipe, you just mix everything, pour into the crusts and top it. A definite do over!
Date published: 2006-10-15
Rated 4 out of 5 by from Major changes to make this recipe a 4 star! Major changes to make this recipe a 4 star!Fist thing: I used a recipe from Very Best Baking for the pumpkin cheesecake. It included this for the cheesecake:Pumpkin Pie Mix(30 oz), 1/2 cup brown sugar,1 tsp Cinnamon,and cut down to 1 box of cream cheese, 2 eggs. Second thing: I tried the sour cream with sugar (b/c of suggestions) and it was gross with the pie, so I switched to cool whip. Much better after the adjustments were made.
Date published: 2008-10-25
Rated 5 out of 5 by from I agree with most of the reviewers...the sr cream topping is not that good. I agree with most of the reviewers...the sr cream topping is not that good. I used cream cheese frosting for the topping instead (let harden a little before trying to add drizzle...makes it stick better). The chocolate crust and choc from the drizzle is a good mix. I added some plastic spiders (like those small plastic spider rings that kids wear) on top for some cute decor. The taste is great and everyone always loves this dish!
Date published: 2009-10-23
Rated 5 out of 5 by from I HIGHLY RECOMMEND THIS RECIPE! I HIGHLY RECOMMEND THIS RECIPE! I entered into an office Halloween bake-off contest and WON!! Everyone loved the presentation; so fancy and professional looking, yet very easy to make. Everyone raved over the flavor! However, I would recommend to make it 24 hour ahead of time, I really preferred the taste the next day. This will be my trademark!!! Thanks Kraft Foods!!!
Date published: 2007-11-01
Rated 5 out of 5 by from The trick w/sour cream topping is it has 2 be REAL sour cream not the fat free stuff & you have 2... 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!
Date published: 2009-11-24
Rated 2 out of 5 by from Ehhh, it was ok. Ehhh, it was ok. Needed more taste and I don't recommend putting sour cream as the topping. Had a little bit of trouble making the web. The chocolate wouldn't come out that well. I did everything the recipe said but IMO I don't recommend this recipe unless you want to add your own flavor to it.
Date published: 2007-10-28
Rated 4 out of 5 by from Ive made it twice the first time was for a company dessert contest.It was great! Ive made it twice the first time was for a company dessert contest.It was great! Im younger so all the older women in the company didnt think i had a chance...till they heard I made homemade cheese cake and then I WON! Everyone loved it. It didn't last more than 5 min.It was a big hit.
Date published: 2006-12-07
Rated 4 out of 5 by from I made this recipe for a family halloween party and everyone LOVED it.. I made this recipe for a family halloween party and everyone LOVED it.. the kids even liked it!! unfortunately it didn't look exactly like the picture, my swirls weren't as neat but I recieved tons of compliments on it! They all said it was a cute addition to the party!
Date published: 2007-11-07
  • 2016-09-30T10:34CST
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