Halloween is the perfect time to get creative with your food! This Spiderweb Cheesecake is not only delicious, but it's the perfect dessert to spook your guests. Create the spiderweb design on top with a toothpick and add some fake spiders to finish off this creepy cake.
If you're not interested in making a spooky dessert, this cake can easily be made into a regular pumpkin cheesecake. Simply omit the spiderweb design on top and you've got a decadent dessert that's great for serving all year round.
- 1-1/4 cups Oreo Baking Crumbs
- 1/4 cup butter or margarine, melted
- 3 pkg. (250g each) Philadelphia Brick Cream Cheese, softened
- 3/4 cup sugar
- 1 can (29 oz/822g) pumpkin
- 1 tsp. pumpkin pie spice
- 1 Tbsp. corn starch
- 3 eggs
- 1 cup sour cream
- 2 oz. Baker's Semi-Sweet Chocolate
- 2 tsp. oil
Preheat oven to 350°F.
Mix baking crumbs and butter; press firmly onto bottom of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, pumpkin pie spice and corn starch; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 50 to 55 minutes or until center is almost set; cool slightly.
Spread with sour cream. Loosen cake from rim of pan; cool before removing rim of pan.
Place chocolate and oil in small microwaveable bowl. Microwave on MEDIUM 1 minute; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern.
Starting at centre of cheesecake, pull a toothpick through the lines to outside edge of cheesecake to resemble a spider's web. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.