Double Chocolate Spider Web Cheesecake

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“This is a awesome cheesecake recipe that will be a hit at any Halloween Party! Chilling time is not included in the cooking time”
1hr 10mins

Ingredients Nutrition


  1. For crust: Preheat oven to 325°F Process cookies in food processor until crushed into fine.
  2. crumbs.
  3. Add butter; process just until combined.
  4. Press crumb mixture evenly over bottom and.
  5. 1/2 inches up sides of 9-inch springform pan.
  6. Bake 8 minutes.
  7. Cool on a wire rack 10 minutes.
  8. For filling: Beat cream cheese and sugar in large bowl of electric mixer on medium speed until.
  9. light and fluffy.
  10. Beat in 1 egg at a time.
  11. Beat in flour, vanilla and salt.
  12. Place 3 ounces bittersweet chocolate in small microwavable bowl, microwave at MEDIUM 1 to.
  13. minutes or until chocolate is melted, stirring once.
  14. Repeat with 3 ounces white chocolate in a.
  15. separate small bowl.
  16. Transfer 3 cups cream cheese mixture to a medium bowl; stir in melted white.
  17. chocolate.
  18. Stir melted bittersweet chocolate into remaining cream cheese mixture in mixing bowl.
  19. Pour bittersweet chocolate mixture into prepared crust.
  20. Bake 50 minutes or until center is soft and.
  21. edges are set.
  22. Cool on a wire rack 5 minutes.
  23. Carefully spread whitechocolate mixture over bittersweet.
  24. chocolate mixture.
  25. Bake 35 to 40 minutes or until center is just set.
  26. Cool on a wire rack.
  27. For spider web decoration: Place remaining 3 ounces white chocolate and heavy cream inches.
  28. small microwavable bowl and microwave at MEDIUM 1 to 2 minutes or until chocolate is.
  29. melted, stirring once or twice.
  30. Frost top of cheesecake with melted white chocolate mixture.
  31. Place remaining 1 ounce bittersweet chocolate in a small, vented plastic freezer bag.
  32. Micro-.
  33. wave at MEDIUM 40 seconds to 1 minute or until chocolate is melted, turning once.
  34. Knead bag.
  35. until chocolate is smooth.
  36. Cut a tiny comer off one end of bag.
  37. Drizzle chocolate in four or five.
  38. concentric circles on top of cheesecake.
  39. Draw 8 to 10 lines from center to edges of cheesecake.
  40. with a toothpick or knife at regular intervals to form a"web" design.
  41. Cool cake completely.
  42. Cover; chill at least 4 hours or overnight.

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