Spider Web Cheesecake Recipe

Introduction

This Spider Web Cheesecake is a festive dessert that combines a rich, creamy filling with a crunchy chocolate cookie crust. Its stunning spider web design on top makes it perfect for Halloween or any spooky-themed celebration. Easy to make and irresistibly delicious, it’s sure to impress your guests.

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, helps stabilize the filling)
• 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. Step 1: 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. Step 2: 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. Step 3: 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. Step 4: 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.

Tips & Variations

• Use a water bath to prevent cracks and ensure smooth baking for your cheesecake.
• If you don’t have a piping bag, use a small plastic sandwich bag and snip a tiny corner for piping chocolate.
• For extra flavor, add a teaspoon of instant espresso powder to the crust mixture.
• Decorate with gummy spiders or plastic Halloween decorations just before serving for a spooky touch.

Storage

Store the cheesecake in the refrigerator covered with plastic wrap or in an airtight container for up to 4 days. For longer storage, you can freeze it for up to 1 month; thaw overnight in the refrigerator before serving. To refresh the texture, let the cheesecake sit at room temperature for 15 minutes before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust for this cheesecake?

Yes, you can use a graham cracker crust or any cookie crust of your choice, but the chocolate cookie crust complements the spider web design and flavor best.

How do I prevent cracks on the cheesecake surface?

Using a water bath and adding a small amount of flour to the filling helps prevent cracks. Also, avoid overmixing and do not open the oven during baking.

Spider Web Cheesecake Recipe

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4.9 from 141 reviews

Create a stunning Spider Web Cheesecake featuring a rich chocolate cookie crust, creamy vanilla cheesecake filling, and a beautiful spider web design made from smooth chocolate. Perfect for Halloween or any occasion that calls for a show-stopping dessert.

• Author: Sophie
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 35 minutes (including chilling time)
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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, combine crushed chocolate cookies, melted butter, and sugar until the texture resembles wet sand. Firmly press the mixture into the bottom of a 9-inch springform pan to create an even crust layer. Bake for 8 to 10 minutes, then remove from the oven and let it cool completely.
2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy. Gradually add sugar and continue to mix until fully combined. Add eggs one at a time, mixing on low speed to avoid incorporating too much air. Stir in sour cream and vanilla extract until silky smooth. Optionally, add all-purpose flour to stabilize the filling and prevent cracking.
3. Assemble and Bake: Pour the prepared cheesecake filling evenly over the cooled crust. Tap the pan gently on the countertop to release any trapped air bubbles. Place the springform pan inside a larger roasting pan, then pour hot water into the roasting pan until it comes halfway up the sides of the springform pan to create a water bath. Bake at 325°F (163°C) for 55 to 65 minutes, until the edges are set but the center still jiggles slightly. Once done, turn off the oven, slightly open the door, and allow the cheesecake to cool gradually in the oven for 1 hour.
4. Add the Spider Web Decoration: In a saucepan over low heat, melt the semi-sweet chocolate chips with heavy cream, stirring until smooth and glossy. Pour the chocolate mixture into a piping bag or a small plastic sandwich bag with the tip cut off. Starting from the center of the chilled cheesecake, pipe concentric circles of chocolate outward. Using a toothpick or skewer, drag from the center outward through the circles to form the spider web pattern. Chill the decorated cheesecake in the refrigerator for at least 4 hours or preferably overnight before serving. Garnish optionally with gummy spiders or plastic decorations.

Notes

• Using room temperature eggs and cream cheese helps achieve a smoother batter and prevents lumps.
• The water bath method is key to preventing cracks and baking the cheesecake evenly.
• Allow the cheesecake to cool slowly in the oven to avoid sudden temperature changes that can cause cracks.
• Optional flour in the filling adds stability but can be omitted for a more traditional texture.
• Chill the cheesecake overnight for the best texture and flavor.
• Avoid overbeating eggs to prevent excess air which can cause cracks.

Keywords: Spider Web Cheesecake, Halloween dessert, chocolate crust cheesecake, creamy cheesecake, chocolate decoration, water bath cheesecake, holiday dessert