1. Recipes

How to Make Smart Cookie's Spiderweb Pumpkin Cheesecake - A Step-by-Step Guide

Halloween season is just around the corner, which means it's time to start thinking about festive desserts for your upcoming gatherings. If you're looking for a show-stopping treat that combines the flavors of pumpkin and cheesecake with a spooky twist, then look no further than Smart Cookie's Spiderweb Pumpkin Cheesecake. This indulgent dessert features a creamy pumpkin cheesecake filling and is beautifully decorated with a spiderweb design, making it the perfect centerpiece for any Hallowee...

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Ingredients

  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 7 hrs
  • Total Time: 8 hrs 40 mins
  • Servings: 12
  • Yield: 1 (10-inch) cheesecake

  • 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

    606 cal.

    • Total Fat: 43g
    • Saturated Fat: 23g
    • Cholesterol: 157mg
    • Sodium: 440mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 1g
    • Total Sugars: 35g
    • Protein: 9g
    • Vitamin C: 1mg
    • Calcium: 86mg
    • Iron: 3mg
    • Potassium: 195mg

    Categories

    Baking recipes
    Dessert recipes
    Pumpkin recipes
    Cheesecake recipes
    Halloween recipes