Introduction

This Spider Web Cheesecake is a stunning dessert perfect for Halloween or any special occasion. Combining a rich chocolate crust with a creamy cheesecake filling and an eye-catching chocolate web on top, it’s both delicious and impressive. You’ll love how easy it is to make and how beautifully it turns out.

A round cheesecake is set on a white plate, showing three clear layers: a dense light brown crumb crust base, a thick creamy off-white middle layer, and a smooth pale top layer. The top is decorated with a dark chocolate caramel sauce drawn in a spider web pattern, with the sauce dripping slightly over the sides. Several black plastic spider decorations rest on the web design and near the base of the cake. The plate sits on a textured grey and brown cloth on a white marbled surface. In the soft-focus background, a white cup and saucer hold dark coffee, and a white teapot is partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups (about 150g) crushed chocolate cookies (such as Oreos, without filling)
¼ cup (60g) melted unsalted butter
2 tablespoons granulated sugar
24 oz (680g) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs, room temperature
1 cup (240ml) sour cream
1 teaspoon vanilla extract
2 tablespoons all-purpose flour (optional)
½ cup (85g) semi-sweet chocolate chips or melting chocolate
2 tablespoons heavy cream
Optional: a few gummy spiders or plastic decorations (for garnish, not for eating)

Instructions

Step 1: Preheat your oven to 325°F (163°C). In a medium bowl, combine the crushed chocolate cookies, melted butter, and sugar until the mixture resembles wet sand. Press this firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 8–10 minutes, then remove and let cool.
Step 2: In a large bowl, beat the softened cream cheese until smooth using an electric mixer. Add the sugar and mix well. Beat in the eggs one at a time on low speed to avoid adding too much air. Stir in the sour cream and vanilla extract until silky. If using, mix in the flour to help stabilize the filling.
Step 3: Pour the cheesecake filling over the cooled crust and tap the pan gently on the counter to release air bubbles. Place the springform pan inside a roasting pan and add hot water until it reaches halfway up the sides of the cheesecake pan (this water bath ensures even baking). Bake for 55–65 minutes until the edges are set but the center still has a slight jiggle. Turn off the oven, leave the door cracked, and let cool for 1 hour.
Step 4: Heat the chocolate chips and heavy cream in a saucepan over low heat, stirring until smooth. Transfer the chocolate mixture into a piping bag or small plastic sandwich bag with a tiny corner cut off. Starting from the center of the cheesecake, pipe concentric circles of chocolate. Use a toothpick to drag lines from the center outward through the circles to create a spider web design. Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.

Tips & Variations

Use room temperature eggs and cream cheese for a smoother filling and better texture.
If you don’t have a springform pan, line a regular cake pan with parchment paper for easy removal.
For a more intense chocolate flavor, add ¼ cup cocoa powder to the crust mixture.
Experiment with white chocolate for the web design for a contrasting look.
Decorate with gummy spiders or plastic Halloween decorations for a festive touch, but be sure to remove them before serving.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To maintain its texture, avoid freezing the decorated cheesecake. When ready to serve, allow it to sit at room temperature for about 15 minutes to soften slightly. If needed, warm the chocolate web carefully with room temperature before serving.

How to Serve

A round cheesecake with three visible layers sits on a white plate on a white marbled textured surface. The bottom layer is a crumbly brown crust, the middle layer is thick and creamy pale yellow cheesecake, and the top layer is decorated with a spiderweb pattern made of dark chocolate sauce, which drips slightly over the sides. Three small black plastic spiders are placed on and around the cheesecake, adding a Halloween theme. In the blurred background, there is a white cup filled with black coffee on a white saucer and a white ornamental teapot, all set on the same surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight, which helps it set perfectly and enhances the flavors.

What if I don’t have a roasting pan for the water bath?

You can use any oven-safe dish that fits your springform pan to create a water bath. Just make sure the water reaches halfway up the pan sides to ensure even baking.

Spider Web Cheesecake Recipe

Print Recipe

★★★★★

5 from 295 reviews

This Spider Web Cheesecake features a rich and creamy cream cheese filling on top of a chocolate cookie crust, decorated with a striking chocolate spider web design. Perfect for Halloween or any special occasion, this cheesecake combines a smooth texture and beautiful presentation with a delightful chocolate flavor in the crust and topping.

Author: zara
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 5 hours 30 minutes (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Crust

1 ½ cups (about 150g) crushed chocolate cookies (such as Oreos, without filling)
¼ cup (60g) melted unsalted butter
2 tablespoons granulated sugar

For the Cheesecake Filling

24 oz (680g) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs, room temperature
1 cup (240ml) sour cream
1 teaspoon vanilla extract
2 tablespoons all-purpose flour (optional, helps stabilize the filling)

For the Spider Web Topping

½ cup (85g) semi-sweet chocolate chips or melting chocolate
2 tablespoons heavy cream
Optional: a few gummy spiders or plastic decorations (for garnish, not for eating)

Instructions

Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix crushed chocolate cookies, melted butter, and sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom of your springform pan to form an even crust. Bake the crust for 8–10 minutes, then remove from the oven and set aside to cool.
Make the Cheesecake Filling: In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add sugar and continue mixing until well combined. Mix in eggs one at a time, beating on low speed to avoid incorporating too much air. Stir in sour cream and vanilla extract until the mixture is silky. If desired, add flour to help prevent cracks.
Assemble and Bake: Pour the cheesecake filling over the prepared crust. Tap the pan lightly on the counter to release air bubbles. Place the springform pan in a roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the cheesecake pan (water bath method ensures an even bake). Bake at 325°F (163°C) for 55–65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and allow the cheesecake to cool slowly for 1 hour.
Add the Spider Web Decoration: Heat chocolate chips and heavy cream in a saucepan over low heat, stirring until smooth. Pour the chocolate mixture into a piping bag or small plastic bag with the corner snipped off. Starting at the center of the cheesecake, pipe concentric circles of chocolate. Using a toothpick, drag lines from the center outward through the circles to create a spider web design. Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.

Notes

Use room temperature ingredients for a smoother cheesecake filling.
The water bath helps prevent cracks and promotes even baking.
If you don’t have a springform pan, line a regular pan with parchment for easier removal.
The spider web can be made ahead and refrigerated, but add gummy spiders just before serving.
Optional flour in the filling helps stabilize the cheesecake and reduce cracking.

Keywords: Spider Web Cheesecake, Halloween dessert, chocolate cheesecake, cream cheese dessert, no bake crust, water bath cheesecake, chocolate decoration