Best Spiderweb Cheesecake Recipes

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NO-BAKE SPIDERWEB CHEESECAKE



No-Bake Spiderweb Cheesecake image

Innocents are snared easily by a ganache spiderweb. Spun by a gumdrop spider with limber licorice-string legs, the web is draped over a dangerously addictive and creamy no-bake cheesecake. Candy Spiders make a creepy garnish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

Vegetable oil, cooking spray
18 ounces chocolate wafers (about 90), finely ground (4 1/2 cups)
1/4 cup plus 2 tablespoons sugar
6 ounces (1 1/2 sticks) unsalted butter, melted
1 teaspoon coarse salt
4 ounces bittersweet chocolate (preferably 61 percent), finely chopped
1/2 cup heavy cream
32 ounces cream cheese, softened
1 1/2 cups sugar
1/4 teaspoon coarse salt
3 tablespoons fresh lemon juice
1 1/2 cups heavy cream, cold
Candy Spiders, optional

Steps:

  • Make the crust: Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
  • Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.
  • Make the filling: Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice.
  • Whisk cream until medium-stiff peaks form. Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.
  • Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip. Starting in the center of the cheesecake, pipe a spiral, spacing lines about 1/2 inch apart. Pull the tip of a paring knife in a gently curved line from the center of the spiral to outer edge. Wipe knife clean, and repeat every inch or so to form a web.
  • Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.

SPIDERWEB PUMPKIN CHEESECAKE



Spiderweb Pumpkin Cheesecake image

This spooky pumpkin cheese cake is a Halloween treat for all.

Provided by treen9499

Categories     Desserts     Cakes     Pumpkin Cake Recipes

Time 1h40m

Yield 12

Number Of Ingredients 10

1 ¼ cups chocolate wafer crumbs
¼ cup butter, melted
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 eggs
1 ½ cups canned pumpkin pie filling
1 tablespoon cornstarch
1 cup sour cream
2 (1 ounce) squares semisweet chocolate
2 teaspoons vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix chocolate wafer crumbs and melted butter in a bowl; press onto the bottom of a 9-inch springform pan.
  • Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Beat in eggs, one at a time, until just blended. Stir in pumpkin pie filling and cornstarch; pour over chocolate wafer crust.
  • Bake in preheated oven until center is just set, 50 to 55 minutes.
  • Spread sour cream over top of warm cheesecake; let cool.
  • Melt chocolate and oil in a microwave-safe bowl in a microwave for 1 minute; stir until completely melted. Drizzle chocolate onto sour cream topping in a spiral pattern, starting from the center; draw a toothpick outward, from center to edges, through circles to form a web. Remove side of pan and serve.

Nutrition Facts : Calories 454.8 calories, Carbohydrate 35.5 g, Cholesterol 126.9 mg, Fat 32.6 g, Fiber 3.5 g, Protein 7.9 g, SaturatedFat 19.1 g, Sodium 358.6 mg, Sugar 18.5 g

SMART COOKIE'S SPIDERWEB PUMPKIN CHEESECAKE



Smart Cookie's Spiderweb Pumpkin Cheesecake image

Pumpkin, gingersnaps, and pecans team up to form the ultimate fall cheesecake. A spider web marbling makes it extra spooky for Halloween. Start ahead, because if there's one word that describes this cheesecake, it's 'chilling.'

Provided by Smart Cookie

Categories     Fruits and Vegetables     Vegetables     Squash

Time 8h40m

Yield 12

Number Of Ingredients 10

cooking spray
48 gingersnap cookies
½ cup pecan pieces
½ cup salted butter, melted
4 (8 ounce) packages cream cheese, at room temperature
1 ½ cups white sugar
4 eggs, at room temperature
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 ½ teaspoons pumpkin pie spice blend

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch springform pan with cooking spray and wrap the outside with foil.
  • Pulse gingersnap cookies into fine crumbs in a food processor. Transfer to a medium mixing bowl. Pulse pecans in the same food processor bowl until finely ground. Add to the cookie mixture and mix in melted butter.
  • Press the cookie and pecan mixture into the bottom and halfway up the sides of the springform pan.
  • Bake in the preheated oven until golden brown on the edges, about 10 minutes. Cool on a wire rack. Reduce the oven temperature to 300 degrees F (150 degrees C).
  • Beat cream cheese with sugar in the bowl of a stand mixer fitted with the paddle attachment, stopping occasionally to scrape the sides of the bowl, until smooth and creamy, about 3 minutes. Add eggs 1 at a time, beating just until combined and scraping the sides of the bowl after each addition. Beat in vanilla extract.
  • Pour about 1/2 of the batter into a different bowl and set aside.
  • Add pumpkin puree and pumpkin spice to the batter in the stand mixer bowl and mix until combined.
  • Transfer 1/4 cup of the plain batter into a piping bag or plastic storage bag. Spread the rest over the pie crust. Top with the pumpkin cheesecake batter.
  • Pipe remaining plain batter into 5 concentric circles on the top of the cheesecake. Drag the tip of a toothpick or small knife out from the center of the batter to the edge, wiping it down between each pull, to create a spider web effect.
  • Place the springform pan in the bottom of a roasting pan; fill roasting pan halfway up with warm water to create a water bath.
  • Carefully transfer cheesecake to the oven and bake until edges are set, top is no longer shiny, and center is still a little jiggly, about 1 hour and 10 minutes.
  • Turn the oven off and prop the door open at least 4 inches. Leave the cheesecake in the oven for an additional 30 minutes.
  • Remove cheesecake from the oven and water bath. Run a knife around the edge to prevent sticking and cool on a cooling rack for 30 minutes more. Cover loosely and chill for at least 6 hours, or overnight.
  • Run a knife around the edge of the pan and carefully remove the sides of the springform pan. Slice and serve.

Nutrition Facts : Calories 606.4 calories, Carbohydrate 48.1 g, Cholesterol 157 mg, Fat 43.2 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 23.1 g, Sodium 439.9 mg, Sugar 35.3 g

SPIDERWEB PUMPKIN CHEESECAKE



Spiderweb Pumpkin Cheesecake image

Make and share this Spiderweb Pumpkin Cheesecake recipe from Food.com.

Provided by Alia55

Categories     Cheesecake

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 17

1 3/4 cups chocolate cookie crumbs
1/4 cup butter, melted
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/2 cup packed brown sugar
3 eggs
1 (15 ounce) can solid pack pumpkin
2 tablespoons cornstarch
3 teaspoons vanilla extract
1 1/2 teaspoons pumpkin pie spice
2 cups sour cream
3 tablespoons sugar
2 teaspoons vanilla extract
1 cup sugar
1/8 teaspoon cream of tartar
1/3 cup water
4 ounces semisweet chocolate, melted

Steps:

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

SPIDERWEB PUMPKIN CHEESECAKE



Spiderweb Pumpkin Cheesecake image

This spiced cheesecake makes an appearance on my Halloween table every year. Folks get a kick out of the candy web and chocolate spiders. - Bev Kotowich, Winnepeg, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 20

1-3/4 cups chocolate wafer crumbs (about 28 wafers)
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/2 cup packed brown sugar
3 large eggs
1 can (15 ounces) solid-pack pumpkin
2 tablespoons cornstarch
3 teaspoons vanilla extract
1-1/2 teaspoons pumpkin pie spice
TOPPING:
2 cups sour cream
3 tablespoons sugar
2 teaspoons vanilla extract
SPIDERWEB GARNISH:
2 cups sugar
1/4 teaspoon cream of tartar
2/3 cup water
8 ounces semisweet chocolate, melted

Steps:

  • Combine wafer crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Set aside. In a bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended. Pour into crust. Place on a baking sheet. Bake at 350° for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes., Combine topping ingredients; spread over filling. Bake at 350° for 6 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan; set aside., For spiderwebs, draw twelve 3x2-in. half circles on a sheet of parchment. Place another sheet over top; tape both securely to work surface. In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat. Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350°. Immediately remove from the heat and stir. Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread., Using a spoon or meat fork, carefully drizzle syrup, tracing over the outlines to form spiderwebs; reheat syrup if needed. Cool completely. Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag. Pipe 1-in. spiders onto parchment or foil; cool completely. With remaining melted chocolate, pipe 2 or 3 dots on each web; attach spiders., Remove sides of springform pan. Cut cheesecake; place a web on top of each slice and remaining spiders on the side. Refrigerate leftovers.

Nutrition Facts :

SPIDERWEB CHEESECAKE



Spiderweb Cheesecake image

This no-bake cheesecake goes together quickly and tastes delicious. The trick to this tempting treat is pulling a toothpick through rings of melted chocolate to create the web effect. It's fun to serve and never fails to draw comments. Plan ahead because it needs to chill for at least two hours. Time does not include chill time.

Provided by Crafty Lady 13

Categories     Cheesecake

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (1/4 ounce) envelope unflavored gelatin
1/4 cup cold water
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/2 cup whipping cream
1 teaspoon vanilla extract
1 (8 -9 inch) chocolate crumb crusts
4 tablespoons semi-sweet chocolate chips
2 tablespoons butter

Steps:

  • In a small saucepan, sprinkle gelatin over water, let stand for 1 minute.
  • Heat gelatin, stir until dissolved.
  • Remove from the heat, cool slightly.
  • In a mixing bowl beat the cream cheese and sugar until smooth.
  • Gradually beat in whipping cream, vanilla and gelatin mixture until smooth.
  • Pour mixture into crust.
  • In a microwave, melt chocolate chips and butter; stir until smooth.
  • Transfer to a heavy-duty resealable plastic bag, cut a small hole in a corner of bag.
  • Pipe a small 1/2 in circle of chocolate in center of cheesecake; fill in with chocolate.
  • Pipe evenly spaced thin, concentric circles about 1/2 inch apart over filling.
  • Beginning with the center circle, gently pull a toothpick through circles toward outer edge.
  • Wipe toothpick clean.
  • Repeat to complete web pattern.
  • Cover and refrigerate for at least 2 hours before cutting.

Nutrition Facts : Calories 637.3, Fat 49.9, SaturatedFat 27.1, Cholesterol 120.8, Sodium 483.9, Carbohydrate 41.7, Fiber 0.9, Sugar 28, Protein 9.1

SPIDERWEB CHEESECAKE



Spiderweb Cheesecake image

The trick to this tempting treat is pulling a toothpick through rings of melted chocolate to create the web effect. "This no-bake cream cheese pie goes together quickly and tastes delicious," assures Jan White, Plainview, Nebraska. "It's fun to serve, too, because it never fails to draw comments."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 9

1 envelope unflavored gelatin
1/4 cup cold water
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
1 chocolate crumb crust (9 inches)
2 tablespoons semisweet chocolate chips
1 tablespoon butter

Steps:

  • In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Heat gelatin; stir until dissolved. Remove from the heat; cool slightly. In a bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until smooth. Pour into crust., In a microwave, melt chocolate chips and butter; stir until smooth. Transfer to a heavy-duty resealable bag; cut a small hole in a corner of bag. Pipe a circle of chocolate in center of cheesecake. Pipe evenly spaced thin concentric circles about 1/2 in. apart over filling. Beginning with the center circle, gently pull a toothpick through circles toward outer edge. Wipe toothpick clean. Repeat to complete web pattern. Cover and refrigerate for at least 2 hours before cutting.

Nutrition Facts :

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