Spiderweb Pumpkin Cheesecake Recipe

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Spiderweb Pumpkin Cheesecake
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Ingredients
20
Count
Nutrition
248
Calories
Total time
35
Minutes
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Ingredients:

  • 1-3/4 cups chocolate wafer crumbs (about 28 wafers)
  • filling:
  • 3 packages (8 oz each) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 3 eggs
  • 1 can (15 oz) solid- pack pumpkin
  • 2 tbsp cornstarch
  • topping:
  • 2 cups (16 oz) sour cream
  • 3 tbsp sugar
  • spiderweb garnish:
  • 1 cup sugar
  • 1/3 cup water

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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. 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.
  5. Remove sides of springform pan. Cut cheesecake; place a web on top of each slice and remaining spiders on the side. Refrigerate leftovers. Yield: 12 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 248.06 Kcal (1039 kJ)
Calories from fat 96.63 Kcal
% Daily Value*
Total Fat 10.74g 17%
Cholesterol 60.54mg 20%
Sodium 46.82mg 2%
Potassium 100.75mg 2%
Total Carbs 37.05g 12%
Sugars 33.71g 135%
Dietary Fiber 0.65g 3%
Protein 2.49g 5%
Vitamin C 0.3mg 1%
Iron 0.7mg 4%
Calcium 34.8mg 3%
Amount Per 100 g
Calories 316.89 Kcal (1327 kJ)
Calories from fat 123.44 Kcal
% Daily Value*
Total Fat 13.72g 17%
Cholesterol 77.33mg 20%
Sodium 59.81mg 2%
Potassium 128.71mg 2%
Total Carbs 47.33g 12%
Sugars 43.06g 135%
Dietary Fiber 0.82g 3%
Protein 3.18g 5%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 2%
Iron 0.8mg 4%
Calcium 44.4mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.7
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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