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Spiderweb Cheesecake

Create a Creepy Spiderweb Cheesecake for a Spooktacular Feast

This Spiderweb Cheesecake merges the spooky spirit of Halloween with creamy flavors for a dessert that mesmerizes and delights.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Base
  • 16 oz Cream Cheese at room temperature
  • 1 cup Sugar adjust to your taste
  • 3 large Eggs room temperature
  • 1 cup Graham Cracker Crumbs or Oreo crumbs for a chocolate twist
  • 1/2 cup Butter unsalted, melted
For the Spiderweb Topping
  • 1 cup Chocolate Ganache for the base of the spiderweb
  • 1/2 cup White Chocolate melted for piping
  • 10 pieces Decorative Spiders candy variety for decoration
Flavor Variations
  • 1 tsp Pumpkin Spice for a festive touch
  • 1/4 cup Dark Chocolate optional for flavor

Equipment

  • mixing bowl
  • electric mixer
  • Springform Pan
  • Piping bag
  • Squeeze bottle

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into springform pan and bake for 10 minutes.
  2. In a bowl, beat cream cheese until smooth. Gradually add sugar, then eggs one at a time, mixing on low speed. Add any desired flavorings.
  3. Pour cheesecake filling over cooled crust. Bake for 50-60 minutes until edges are set. Cool in the oven with the door ajar for 1 hour.
  4. Remove the cheesecake and chill in the fridge for at least 4 hours, or overnight for best results.
  5. Prepare chocolate ganache and spread on the cheesecake. Pipe melted white chocolate in a spiderweb design.
  6. Add decorative spiders on top, let sit for a few minutes, then slice and serve at your Halloween gathering.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 32gProtein: 7gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 220mgPotassium: 160mgFiber: 1gSugar: 22gVitamin A: 800IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for a smooth batter. Refrigerate leftovers for up to a week.

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