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Spider Web Cheesecake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://zarameals.com/spider-web-cheesecake-recipe/