Spiderweb Pumpkin Cheesecake

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“A tasty and wonderful looking cheesecake for halloween.”
1hr 30mins

Ingredients Nutrition


  1. Combine wafer crumbs and butter; press onto the bottom and 1 inches up the sides of a greased 10-in. springform pan.
  2. In a mixing bowl, beat cream cheese and sugars until smooth.
  3. Add eggs; beat on low speed just until combined.
  4. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended.
  5. Pour into crust.
  6. Bake at 350° for 60-65 minutes or until center is almost set.
  7. Cool on a wire rack for 10 minutes.
  8. Combine topping ingredients; spread over filling.
  9. Bake at 350° for 6 minutes.
  10. Cool on a wire rack for 10 minute.
  11. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
  12. Refrigerate overnight then remove from pan.
  13. In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat.
  14. Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350°.
  15. Immediately remove from the heat and stir.
  16. Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.
  17. Using a spoon or meat fork, carefully drizzle syrup over waxed paper to form spiderwebs
  18. Cool completely.
  19. Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag.
  20. Pipe 1-in. spiders onto parchment or foil; cool completely.
  21. With remaining melted chocolate, pipe two or three dots on each web; attach spiders.
  22. Cut cheesecake; place a web on top of each slice and remaining spiders on the side.

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