Cream cheese, pumpkin pie filling, chocolate, and sour cream come together in this decadent Halloween-inspired cheesecake recipe.
I’ll never forget the first time I made this Chocolate Spiderweb Pumpkin Cheesecake. It was one of those crisp fall evenings where the air smelled like bonfires and leaves, and I was deep in Halloween prep with my little one running around in a superhero cape. Somewhere between carving a pumpkin and spilling a cup of cider all over the counter, the idea hit: what if I could combine the cozy flavors of pumpkin pie and the rich creaminess of cheesecake… and make it look like a spooky masterpiece?
Fast forward to now—this dessert has become a tradition. It’s the one that makes everyone gasp a little when you bring it out and then sneak back for seconds after dinner. The spiderweb design? Honestly, it’s easier than it looks, and it makes you feel like a total rockstar when people ask, “Wait… you made that?”
Why You’ll Love This Chocolate Spiderweb Pumpkin Cheesecake Recipe?
This isn’t your average fall dessert—it’s like if pumpkin pie got dressed up for a masquerade ball and cheesecake decided to tag along as its date. The base is made from buttery chocolate wafer crumbs that give it a rich crunch. The filling? Smooth cream cheese blended with warm pumpkin pie spice vibes. And then that spiderweb swirl of melted chocolate on top? Just chef’s kiss. It’s got the drama and the flavor. Basically, it’s fall in dessert form with a little flair for the dramatic.
Ingredient Notes:
Here’s what you’re working with—and why each thing matters.
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Chocolate wafer crumbs – These make the crust deeply chocolatey. If you can’t find them, crushed Oreos (sans filling) work in a pinch.
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Butter – Melted to bind those crumbs together into a sturdy crust.
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Cream cheese – The heart and soul of the cheesecake. Full-fat, softened, always.
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White sugar – For sweetness that balances the tang of the cheese and pumpkin.
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Eggs – They hold everything together and add structure.
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Pumpkin pie filling – Already spiced and ready to go! Just make sure it’s not plain pumpkin purée.
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Cornstarch – Helps the filling set up just right.
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Sour cream – That creamy layer on top adds a slight tang and velvety texture.
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Semisweet chocolate + vegetable oil – For that webby masterpiece on top. The oil keeps it pourable and shiny.
How To Make Chocolate Spiderweb Pumpkin Cheesecake?
You ready? Let’s break it down.
Step 1: Preheat and prep.
Set your oven to 350°F (175°C). Butter a 9-inch springform pan—or line the bottom with parchment paper for easy release later.
Step 2: Make the crust.
Mix chocolate wafer crumbs with melted butter until it looks like wet sand. Press it firmly into the bottom of the pan. Use the bottom of a glass to flatten it evenly.
Step 3: Create the filling.
Beat the cream cheese and sugar until smooth. Don’t rush this part—it’s what makes the texture creamy. Add eggs one at a time, beating gently. Stir in the pumpkin pie filling and cornstarch. Pour over the crust.
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Step 4: Bake it up.
Pop it in the oven and bake for 50–55 minutes. You want the center to look set but still have a slight jiggle. Cheesecake always finishes setting as it cools, so don’t overbake.
Step 5: Add the sour cream topping.
Spread the sour cream gently over the warm cheesecake. It’ll melt in slightly and form a smooth layer.
Step 6: Make that spiderweb.
Melt your chocolate and oil together until smooth. Drizzle it in a spiral over the sour cream. Then drag a toothpick from the center outward to make the web. So satisfying.
Step 7: Cool and chill.
Let the cheesecake cool at room temp, then refrigerate for at least 4 hours—overnight is even better. The wait is the hardest part.
Storage Options:
Got leftovers? (Honestly, rare.) This cheesecake keeps beautifully in the fridge for 3–4 days. Just cover it tightly with plastic wrap or stash it in an airtight container. You can freeze it too—wrap individual slices in parchment and plastic wrap, then store in a zip-top freezer bag for up to a month.
Variations and Substitutions:
This base recipe is so versatile. Here’s how you can switch it up:
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Gingersnap crust – More spice, less chocolate. Great if you want even more fall flavor.
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Nut topping – Toasted pecans or candied walnuts would be incredible sprinkled over the chocolate swirl.
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Mini cheesecakes – Bake in muffin tins with liners for bite-sized versions.
What to Serve with Chocolate Spiderweb Pumpkin Cheesecake?
It’s already a showstopper, but if you want to go all out:
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Spiced cider – Warm, cozy, and perfectly paired.
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Whipped cream – Because why not?
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Salted caramel drizzle – I mean… I don’t have to explain this one, right?
Frequently Asked Questions:
Can I use plain pumpkin puree instead of pie filling?
You can, but you’ll need to add your own spices (think cinnamon, nutmeg, cloves). The pie filling is ready to go, so it’s one less step.
Do I have to do the spiderweb?
Nope! But it’s easy and looks SO cool. Even if it’s messy, it adds charm.
How far in advance can I make it?
Make it a day ahead for best texture and easiest slicing. It gets better as it chills.
Alright, that’s it—Chocolate Spiderweb Pumpkin Cheesecake in all its spidery glory. This one’s for the fall lovers, the Halloween party hosts, and anyone who’s ever said, “I’ll just take a tiny slice” (then cut a second one five minutes later).
Let me know if you give it a try. I’d love to see your webs—and hear about your flavor tweaks too!
<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!
Keep the Flavor Coming – Try These:
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!
