Spooky Spiderweb Pumpkin Cheesecake

Experience the perfect blend of creamy and spiced flavors with our Spooky Spiderweb Pumpkin Cheesecake. This vegetarian American dessert features a crunchy gingersnap crust and a beautifully marbled filling of pumpkin and vanilla, creating an eye-catching spiderweb design. Ideal for Halloween gatherings, this cheesecake is gluten, dairy, and egg-free, making it a great option for those with specific dietary needs.

Rich in nutrients from pumpkin, this dessert is not only a treat for the eyes but also a wholesome choice. Easily accessible through EasyChef Pro, you can add this recipe to your meal prep with a convenient shopping list feature, ensuring the lowest cost per serving.

Get ready to impress your guests with this festive dessert!

Recipe Collection: Dessert

Serving Size: 8

Cooking Time: 90 minutes

Overview

This Spiderweb Pumpkin Cheesecake is a spooky and delicious dessert perfect for Halloween. With a gingersnap crust and a marbled pumpkin and vanilla filling, it creates a striking spiderweb effect. It's a delightful treat that combines the flavors of pumpkin spice with creamy cheesecake.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Ingredients

• 2 Cups gingersnap cookies, crushed
• 0.5 Cups unsalted butter, melted
• 24 Ounces (oz) cream cheese
• 1 Cup granulated sugar
• 1 Teaspoon (tsp) vanilla extract
• 3 Large eggs
• 1 Cup canned pumpkin, pureed
• 0.5 Teaspoon (tsp) ground cinnamon
• 0.25 Teaspoon (tsp) ground nutmeg
• 0.25 Teaspoon (tsp) ground ginger

Steps

1. Preheat your oven to 325°F (165°C). Wrap the bottom of a springform pan with foil to prevent water from leaking in during the water bath.
2. In a bowl, mix the crushed gingersnap cookies with melted butter. Press the mixture into the bottom of the springform pan to form the crust.
3. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and vanilla extract, mixing until well combined.
4. Add the eggs one at a time, mixing just until combined after each addition to avoid overmixing.
5. Divide the cream cheese mixture in half. To one half, add the pumpkin puree, cinnamon, nutmeg, and ginger. Mix until smooth.
6. Pour the plain cream cheese mixture over the crust, spreading it evenly. Carefully spoon the pumpkin mixture on top.
7. Use a knife to gently swirl the two layers together to create a marbled effect, wiping the knife clean between each pass.
8. Place the springform pan in a larger baking dish and fill the dish with hot water halfway up the sides of the pan.
9. Bake in the preheated oven for about 60 minutes, or until the center is set but still slightly jiggly.
10. Turn off the oven, crack open the door, and let the cheesecake cool in the oven for about an hour.
11. Remove the cheesecake from the oven and refrigerate overnight before serving.

Enjoy this festive and delicious cheesecake with your family and friends!