Spiderweb Pumpkin Cheesecake

Name: Spiderweb Pumpkin Cheesecake
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 12
Cuisine: Global
Ingredients: 110 grams packed brown sugar; 110 grams packed brown sugar; 57 grams butter, melted; 196 grams chocolate wafer crumbs (about 28 wafers); 2 Tbsps cornstarch; 680 grams packages each) cream cheese, softened; 0 teaspoons cream of tartar; 3 eggs; 2 teaspoons pumpkin pie spice; 113 grams semisweet chocolate, melted; 425 grams can solid-pack pumpkin; 454 grams cups sour cream; 200 grams sugar; 2 teaspoons vanilla extract; 79 milliliters water

Spiderweb Pumpkin Cheesecake requires approximately 1 hour and 35 minutes from start to finish. For $1.84 per serving, you get a dessert that serves 12. One serving contains 567 calories, 8g of protein, and 38g of fat. Head to the store and pick up semisweet chocolate, solid-pack pumpkin, cream, and a few other things to make it today. If you like this recipe, you might also like recipes such as Spiderweb Cheesecake, Spiderweb Cheesecake, and No-bake Spiderweb Cheesecake.

Instructions

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.

Ingredients you will need

Cream Cheese

Butter

Wafer

Equipment you will use

Springform Pan

Bowl

Add eggs; beat on low speed just until combined.

Ingredients you will need

Egg

Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended.

Ingredients you will need

Pumpkin Pie Spice

Corn Starch

Pumpkin

Vanilla

Equipment you will use

Whisk

Pour into crust.

Ingredients you will need

Crust

Place on a baking sheet.

Equipment you will use

Baking Sheet

Bake at 350° for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.

Equipment you will use

Wire Rack

Oven

Combine topping ingredients; spread over filling.

Ingredients you will need

Spread

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.

Equipment you will use

Wire Rack

Oven

Knife

Frying Pan

Remove sides of pan; set aside.

Equipment you will use

Frying Pan

For spiderwebs, draw six 3-in. x 2-in. half circles on two sheets of parchment paper on 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.

Ingredients you will need

Cream Of Tartar

Candy

Sugar

Water

Equipment you will use

Candy Thermometer

Baking Paper

Sauce Pan

Using a spoon or meat fork, carefully drizzle syrup over half-circle outlines and inside the outlines to form spiderwebs; reheat syrup if needed. Cool completely.

Ingredients you will need

Syrup

Meat

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.

Ingredients you will need

Chocolate

Equipment you will use

Ziploc Bags

Aluminum Foil

Remove sides of springform pan.

Equipment you will use

Springform Pan

Cut cheesecake; place a web on top of each slice and remaining spiders on the side. Refrigerate leftovers.

Equipment

Ingredients

Servings:

110grams

packed brown sugar 110grams

packed brown sugar 57grams

butter, melted 196grams

chocolate wafer crumbs (about 28 wafers)2Tbsps

cornstarch 680grams

packages each) cream cheese, softened 0teaspoons

cream of tartar 3

eggs 2teaspoons

pumpkin pie spice 113grams

semisweet chocolate, melted 425grams

can solid-pack pumpkin 454grams

cups sour cream 200grams

sugar 2teaspoons

vanilla extract 79milliliters

water

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are my top picks for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. You could try Barefoot Bubbly Extra Dry. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 15 dollars per bottle.

Barefoot Bubbly Extra Dry

Barefoot Bubbly Extra Dry Champagne offers aromas of ripe apple complemented by hints of citrus. Toasty flavors complement the creamy, lingering finish. Best served chilled (36-40 °F), this bubbly is perfectly balanced with multiple layers of fruit to delight the palate.