SPIDERWEB CHEESECAKE
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
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 :
SMART COOKIE'S SPIDERWEB PUMPKIN CHEESECAKE
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
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
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
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
SPIDERWEB PUMPKIN CHEESECAKE
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
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 :
SPIDER WEB PUMPKIN CHEESECAKE YOGURT DIP
There's nothing spooky about this spider dip - just a sweet and easy treat with the flavors of pumpkin cheesecake.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon melted chocolate into 1-quart resealable food-storage plastic bag; cut tip from 1 corner of bag. Pipe 8 spider legs onto cooking parchment or wax paper-lined cookie sheet. Freeze about 15 minutes.
- In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth and creamy. Add pumpkin, pumpkin pie spice and 2 containers of the Greek yogurt. Beat on medium speed until blended. Pour mixture evenly into 10- to 12-inch wide shallow serving dish.
- Spoon 1/4 cup of the remaining Greek yogurt into 1-quart resealable food-storage plastic bag; cut tip from 1 corner of bag. Pipe yogurt to make spiderweb design over top of pumpkin mixture. Reserve remaining yogurt for another use.
- Place malted milk ball on top of dip for spider body. With melted chocolate, attach 2 eyeballs to malted milk ball for eyes. Arrange chocolate spider legs around malted milk ball.
Nutrition Facts : Calories 140, Carbohydrate 14 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 12 g, TransFat 0 g
SPIDERWEB PUMPKIN CHEESECAKE
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
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.
SPIDER WEB DRIZZLE PUMPKIN CHEESECAKE
Dress up a classic for the season when you try the Spider Web Drizzle Pumpkin Cheesecake. Canned pumpkin and pumpkin pie spice team up to give this drizzle pumpkin cheesecake its autumnal appeal. Try the ol' toothpick-through-the-drizzle trick for the spider web effect.
Provided by My Food and Family
Categories Dairy
Time 6h10m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Combine cookie crumbs and melted butter; press onto bottom of 9-inch springform pan sprayed with cooking spray.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin and spice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 50 to 55 min. or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife around rim of pan to loosen cake; cool before removing rim.
- Microwave chocolate and 1 tsp. butter in microwaveable bowl on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted and mixture is well blended. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider's web as shown in photo. Refrigerate 4 hours.
Nutrition Facts : Calories 320, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 95 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
SPICED PUMPKIN CHEESECAKE
This needs to chill overnight, so plan accordingly.
Categories Cake Milk/Cream Food Processor Mixer Dessert Bake Thanksgiving Cream Cheese Spice Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 17
Steps:
- For crust:
- Position rack in center of oven and preheat to 350°F. Wrap double layer of heavy-duty foil around outside of 10-inch-diameter springform pan. Combine graham crackers, sugar, and cinnamon in processor. Blend until graham crackers are very finely ground. Drizzle butter over. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom (not sides) of springform pan. Bake until crust is slightly golden, about 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.
- For filling:
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in eggs 1 at a time. Add pumpkin and remaining 7 ingredients. Beat just until blended. Pour filling into prepared crust. Place springform pan in large roasting pan. Add enough water to come halfway up sides of springform pan.
- Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours. Transfer springform pan to rack and cool. Cover and refrigerate cake overnight.
- Using knife, cut around sides of pan to loosen cake. Release pan sides. Cut cheesecake into wedges and serve.
SPIDER WEB PUMPKIN CHEESECAKE
Make and share this Spider Web Pumpkin Cheesecake recipe from Food.com.
Provided by tazdevilfan
Categories Cheesecake
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven to 350°F if using a silver 9-inch springform pan (or 325°F if using a dark 9-inch nonstick springform pan). Mix cookie crumbs and 2 tablespoons butter; press firmly onto bottom of pan. Set aside.
- BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- BAKE 50 to 55 minute or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- PLACE chocolate and 1 teaspoons butter in small microwaveable bowl. Microwave on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull a toothpick through lines from center of cheesecake to outside edge of cheesecake to resemble a spider's web. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
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- 1. Chocolate spider web: Melt 1/4 cup chocolate chips over bain-marie. Alternatively, heat in 15-30 second intervals in the microwave at half power until melted. Transfer to piping bag or parchment bag and draw spiderweb on chilled cheesecake. Return to fridge to set chocolate.
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- Start by preheating your oven to 350°F and prepare three 8-inch round cake pans by lining with parchment paper and spraying with non-stick spray. Set asideIn a medium bowl, whisk together flour, baking soda and salt and set aside.
- Next, to make your Chocolate Buttercream Frosting, cream together softened butter until light and fluffy. Add sifted powdered sugar, dark cocoa powder, salt, vanilla extract and milk then mix slowly until all has been incorporated ... once mixed well, add in the black food coloring and mix on high for 1 minute. Assemble the 3 cake layers with a layer of frosting in between each layer and a thin layer of chocolate frosting on the top and sides.
- Once your cake is frosted, add mini-marshmallows to a microwave safe bowl and heat on High for 20-40 seconds, stirring midway through to remove any lumps. Let marshmallows cool for 1-2 minutes before grabbing a large dollop and stretching it between you hands to create the spiderweb effect you are looking for. Place your marshmallow spiderwebs all around the sides and top of the cake. Store cake in the refrigerator until ready to serve.
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- Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides.)
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- Melt white chocolate melts according to the package instructions and make sure not to overheat it (especially if using a microwave.)
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