Spiderweb Pumpkin Cheesecake
"A tasty and wonderful looking cheesecake for Halloween."
- Serving Size: 1 (234.2 g)
- Calories 528.3
- Total Fat - 21.8 g
- Saturated Fat - 10.8 g
- Cholesterol - 260.2 mg
- Sodium - 398.7 mg
- Total Carbohydrate - 65.6 g
- Dietary Fiber - 1.4 g
- Sugars - 49.2 g
- Protein - 18.3 g
- Calcium - 301 mg
- Iron - 2.5 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.2 mg
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
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.
Tips & Variations
No special items needed.