Chocolate Spiderweb Pumpkin Cheesecake – Get into the holiday spirit with this delicious Chocolate Spiderweb Pumpkin Cheesecake, a combination of chocolate and creamy pumpkin. Filled with the flavors of chocolate wafer crumbs, buttery goodness and the seasonal joy of pumpkin pie filling this cheesecake is more, than a dessert. It’s a celebration on a plate!
I remember making this cheesecake for the first time on a chilly October evening. The leaves outside were ablaze in shades of orange and red. I wanted to create something that truly captured the essence of autumn. As I blended the chocolate and pumpkin together the warm and sweet aroma filled our kitchen luring my husband and child in with curiosity and anticipation. When they took their bite of that slice their eyes lit up with delight. It was love at first taste! This recipe has now become a tradition in our family eagerly awaited every fall.
What makes this Chocolate Spiderweb Pumpkin Cheesecake truly unique?
Not only does this Chocolate Spiderweb Pumpkin Cheesecake tantalize your taste buds. It also captivates visually. Making it an extraordinary dessert option, for fall festivities and Halloween gatherings. Its base consists of a layer made from chocolate wafer crumbs that perfectly complements the velvety richness of the pumpkin and cream cheese filling.
What makes it truly unique is the captivating spiderweb pattern, on the surface made with chocolate. It’s not just enjoyable to make. Also adds an appealing twist to this delightful dessert. This cheesecake combines the flavors of autumn with a playful element making it a crowd-pleaser, for any occasion.
What You Need To Make This Chocolate Spiderweb Pumpkin Cheesecake Recipe?
Chocolate Wafer Crumbs: These aren’t the base of our cheesecake; they’re what gives it that initial crunch. Imagine biting into the crust and experiencing the chocolate flavor with every mouthful.
Melted Butter: It is not just responsible, for holding our crust together; it also adds a buttery, melt-in-your-mouth sensation that makes you want to close your eyes and savor the moment.
Cream Cheese: Ah, the star ingredient of any cheesecake! Opt for cream cheese to achieve that luxurious creamy texture. It’s like a comforting hug for your taste buds.
White Sugar: Just the right amount to bring sweetness to the mix. It balances out the tanginess of the cream cheese. Complements the flavors of pumpkin.
Eggs: These unsung heroes work behind the scenes providing structure and smoothness to our cheesecake masterpiece.
Canned Pumpkin Pie Filling: This is where fall magic comes alive. Each spoonful is like diving into a pile of autumn leaves, with all those spicy flavors that define this season.
Cornstarch: Our little secret trick to ensure a cheesecake without any runniness. It helps us achieve that texture we all crave.
Sour Cream: It gives a tang and a smooth texture to the cheesecake resulting in a flavor combination that delights your palate.
Semisweet Chocolate and Vegetable Oil: When combined they work their magic to create a spiderweb pattern on your cheesecake. It’s not just about the taste. Also the joy of transforming your dessert into a delectable masterpiece.
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Steps To Make Chocolate Spiderweb Pumpkin Cheesecake:
Step 1: Start by preheating your oven to 350°F (175°C).
Step 2: Combine the chocolate wafers and melted butter firmly pressing the mixture onto the bottom of a 9-inch springform pan.
Step 3: In a bowl whisk together the cream cheese and sugar until it becomes smooth. Gradually add in each egg one, at a time while gently beating. Incorporate the pie filling and cornstarch into the mixture then pour it over the crust.
Step 4: Bake for 50 to 55 minutes until the center is perfectly cooked.
Step 5: After removing from the oven spread sour cream evenly on top of the cheesecake. Allow it to cool.
Step 6: To create an effect melt chocolate along with some oil. Drizzle this mixture over the layer of sour cream. Using draw lines from the center, towards the edges to form a web pattern.
Tip:
For an eye-catching spiderweb on your cheesecake, the key is in the consistency of the melted chocolate. You want it to be fluid enough to drizzle but not so thin that it runs off the sour cream. After melting the chocolate with the vegetable oil, let it cool slightly – just for a minute or two. This slight cooling helps the chocolate to set quickly when you draw your spiderweb, giving you cleaner, more defined lines. Use a small piping bag or a ziplock bag with a tiny corner snipped off for more control. And remember, when creating the web, less is often more. A few well-placed lines can create a more striking and elegant web than too many.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Certainly! However if you opt for fresh pumpkin you may want to adjust the amount of sugar and spices used to achieve the delightful flavor found in canned pumpkin pie filling.
How should I store the cheesecake and how long does it last?
To keep your cheesecake fresh simply store it in the refrigerator while ensuring it remains covered. It should stay perfectly enjoyable for, up to 5 days. If you want to retain its moisture consider using parchment paper on any cut surfaces.
Why did my cheesecake crack on top?
Ah, cracks can be an occurrence when baking cheesecakes. They tend to happen if it’s either overbaked or cools down rapidly. To prevent this try incorporating a water bath during the baking process and allow your cheesecake to cool gradually inside the oven.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chocolate Spiderweb Pumpkin Cheesecake
Ingredients
- 1 ¼ c chocolate wafer crumbs
- ¼ c butter melted
- 3 8 oz packages cream cheese, softened
- ¾ c white sugar
- 3 eggs
- 1 ½ c canned pumpkin pie filling
- 1 tbsp cornstarch
- 1 c sour cream
- 2 1 oz squares semisweet chocolate
- 2 tsp vegetable oil
Instructions
- Set your temperature to 350°F (175°C).
- Combine 1 ¼ cups of chocolate wafer crumbs, with ¼ cup of butter. Press this mixture into the bottom of a 9-inch springform pan.
- Make the filling: In a bowl beat 3 packages of softened cream cheese with ¾ cup of sugar until it becomes smooth. Gradually add the eggs, one at a time. Beat enough to blend them together. Stir in 1 ½ cups of pie filling and 1 tablespoon of cornstarch. Pour this mixture over the crust.
- Place the pan in the oven. Bake for approximately 50 to 55 minutes or until the center sets perfectly.
- Add a topping: Spread a layer of sour cream (around 1 cup) over the warm cheesecake. Allow it to cool down slowly.
- Create a spiderweb design: Melt two squares of chocolate along with two teaspoons of vegetable oil (using a microwave for one minute). Stir gently until you achieve a smooth consistency. Drizzle this chocolate mixture over the sour cream in an enticing spiral pattern. Use a toothpick to drag from the center, towards the edges creating a spiderweb design.
- Completely cooled gently remove the side part of your springform pan revealing your masterpiece ready to be savored and enjoyed!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
