Pumpkin Cheesecake with Spiderweb

Name: Pumpkin Cheesecake with Spiderweb
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8
Ingredients: Sugar 1 cup; Cinnamon powder 1 tsp; Ginger ½ tsp; Lemon juice 3 spoonfuls; Pumpkin pulp 1 cup; Cream cheese 2 ½ cups; Eggs medium 2; Egg yolks (of medium eggs) 2; Fresh liquid cream ¾ cup; Coarse salt 1 pinch; Water ¼ cup; Digestive biscuits 9 oz; Butter 0.67 cup; Brown sugar 2 spoonfuls; Water &frac18; cup; Dark chocolate 3.5 oz; Colored candy decorations (round and dark or 1 chocolate) 1

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758

Calories per serving

Energy Kcal 758
Carbohydrates g 66.4
of which sugars g 49
Protein g 11.7
Fats g 49.5
of which saturated fat g 28.57
Fiber g 0.6
Cholesterol mg 265
Sodium mg 464

Difficulty: Average
Prep time: 30 min
Cook time: 50 min
Serving: 8
Cost: Average

PRESENTATION

Pumpkin cheesecake, I gotta say, is all about the best parts of fall. It's creamy, slightly spiced, and that rich orange color? Super festive. This pumpkin cheesecake isn’t just for taste—it’s a whole vibe. You show up with a spiderweb cheesecake topped with a glossy, dark chocolate web, and look, it is a showstopper.

The pumpkin gives it a moist and tender texture, with just a bit of earthiness. And you know what? There's a hint of sweetness from the pumpkin itself. Pretty much a super fun Halloween dessert. Perfect for parties or just chilling with friends. In the U.S., people really, really love pumpkin in autumn, so this dessert fits right in with the spooky snacks. Plus, that web design? Always gets people talking.

And here's the thing: this version adds a playful twist with the pumpkin, making it stand out from the usual cheesecakes. The pumpkin cheesecake recipe is, to be honest, pretty simple. But that spiderweb decoration? Looks like you went all out. Even folks who aren’t wild about pumpkin pie end up liking this—really! The silky filling and the crunchy crust work so well together. The chocolate on top is not just for show—it adds a rich bite that goes perfectly with the sweet and spiced pumpkin. Some like to throw in cinnamon or nutmeg for that extra fall flavor. But honestly, it’s up to you.

Whether you’re into Halloween baking or just want a festive cheesecake that fits the season, this dessert is a hit. Kids, adults, everyone loves it. It's playful, super tasty, and a favorite for fall get-togethers. No question, this Halloween dessert ends up being the star of the dessert table. It brings fun and flavor to the party, seriously good.

INGREDIENTS

758

Calories per serving

Sugar 1 cup (200 g)

Cinnamon powder 1 tsp

Ginger ½ tsp

Lemon juice 3 spoonfuls

Pumpkin 1 cup (250 g) - pulp

Cream cheese 2 ½ cups (500 g)

Eggs 2 - medium

Egg yolks 2 - (of medium eggs)

Fresh liquid cream ¾ cup (200 ml)

Coarse salt 1 pinch

Water ¼ cup (60 g)

for the cookie base: Digestive biscuits 9 oz (250 g); Butter 0.67 cup (150 g); Brown sugar 2 spoonfuls; Water ⅛ cup (30 g)

for the decoration: Dark chocolate 3.5 oz (100 g) -; Colored candy decorations 1 - (round and dark or 1 chocolate)

Preparation

How to prepare Pumpkin Cheesecake with Spiderweb

To prepare the pumpkin cheesecake, start by making the cookie base: put the digestive biscuits and two tablespoons of brown sugar in a mixer 1 and blend until you get a sandy mixture. Pour the cookie crumbs into a bowl, then melt the butter and mix it with the crumbs 2. Once the mixture is ready, transfer it to a 9-inch springform pan, buttered and lined with parchment paper. Using a spoon, press the mixture onto the bottom 3, making it adhere to the sides as well. To flatten the cookies well, wet the base with 2 tablespoons of water. Place the pan in the fridge for at least 30 minutes and in the meantime, prepare the cake batter.

First, prepare the pumpkin: wash it, peel it, and cut the flesh into pieces, then cook it in a saucepan over medium heat with 1/4 cup of water for 20 minutes 4. Put the cream cheese and sugar in a mixer 5 along with the softened and cooled pumpkin flesh 6. Turn on the mixer and mix everything for a few minutes.

At this point, add the ginger, cinnamon, salt, and lemon juice 7, the fresh cream 8, and the eggs 9. Turn on the mixer again: the result should be smooth, creamy, and homogeneous.

Pour the obtained mixture into the pan 10 and bake your cheesecake in a preheated oven at 375°F for 50 minutes. Once ready, let it cool in the oven so it doesn't collapse, then take it out and let it cool thoroughly 11. Move on to the decoration: melt 3.5 oz of chopped dark chocolate in a bain-marie and, using a syringe for desserts with a thin nozzle (if you don't have one, use a paper cone), draw a spiderweb on the cheesecake 12. Choose a corner of the spiderweb and also draw the legs of a spider; for the body, use a dark round candy or a chocolate. Put in the fridge for at least 3 hours... and your pumpkin cheesecake with spiderweb is ready!

Storage

Store the pumpkin cheesecake with spiderweb in the refrigerator, covered with plastic wrap, for up to 4 days.

Trivia

This recipe, simple to prepare, is an excellent dessert for after dinner on Halloween night but also for children's parties who will have fun eating the spiderweb cake.

Advice

The spiderweb, well, it's great for those like me who go crazy for Halloween, but I realize that it takes some time to make... so, if you don't have the time, why not decorate the cheesecake with some chopped walnut brittle, which is already available ready-made in supermarkets and is still delicious? While you're at the supermarket, for the base get some McVitie's Digestive biscuits: the result is guaranteed.

Discover all our pumpkin recipes for Halloween to create a different menu each time!

For the translation of some texts, artificial intelligence tools may have been used.