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Spiderweb Pumpkin Cheesecake

Name: Spiderweb Pumpkin Cheesecake
Prep time: 15 min
Cook time: 4 h 55 min
Total time: 5 h 10 min
Yield: Makes 12 servings.
Ingredients: 1-1/4 cups Oreo Baking Crumbs; 1/4 cup butter or margarine, melted; 3 pkg. (250g each) Philadelphia Brick Cream Cheese, softened; 3/4 cup sugar; 1 can (29 oz/822g) pumpkin; 1 tsp. pumpkin pie spice; 1 Tbsp. corn starch; 3 eggs; 1 cup sour cream; 2 oz. Baker's Semi-Sweet Chocolate; 2 tsp. oil

11 Review(s)

5 Hr 10 Min

Prep : 15 Min Cook: 4 Hr 55 Min

Celebrate Halloween with our Spiderweb Pumpkin Cheesecake. It's not your average cheesecake - flavoured with canned pumpkin and decorated with a simple spiderweb, this cheesecake is a holiday showstopper.

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12 Servings

Original recipe yields 12 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1-1/4 cups Oreo Baking Crumbs

1/4 cup butter or margarine, melted

3 pkg. (250g each) Philadelphia Brick Cream Cheese, softened

3/4 cup sugar

1 can (29 oz/822g) pumpkin

1 tsp. pumpkin pie spice

1 Tbsp. corn starch

3 eggs

1 cup sour cream

2 oz. Baker's Semi-Sweet Chocolate

2 tsp. oil

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How do I make it ?

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Step 1

Preheat oven to 350°F. Mix baking crumbs and butter; press firmly onto bottom of 9-inch springform pan. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, pumpkin pie spice and corn starch; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Step 2

Bake 50 to 55 minutes or until centre is almost set; cool slightly. Spread with sour cream. Loosen cake from rim of pan; cool before removing rim of pan.

Step 3

Place chocolate and oil in small microwaveable bowl. Microwave on MEDIUM 1 minute; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at centre of cheesecake, pull a toothpick through the lines to outside edge of cheesecake to resemble a spider's web. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.

Kraft Kitchen Tips!

Healthy Living

Enjoy this cheesecake on special occasions only, and eat in moderation.

Cooking Know-How

If baking in a dark 9-inch nonstick springform pan, bake as directed reducing oven temperature to 325°F.

Make it Easy

For easy drizzling, pour melted chocolate into small plastic bag. Snip off a small piece from one of the bottom corners of the bag and squeeze out the chocolate.

Special Extra

Garnish with dollops of thawed Cool Whip Whipping Topping and chopped toasted nuts and/or whole almonds dipped in additional melted Baker's Semi-Sweet Chocolate just before serving.

Nutrition

Calories

440

Calories From Fat

% Daily Value

Fat 32 g

Saturated fat 15 g

75 %

Cholesterol 115 mg

Sodium 430 mg

18 %

Carbohydrate 34 g

Fibre 2 g

Sugars 0 g

Protein 7 g

Vitamin A

160 %

Vitamin C

6 %

Calcium

20 %

Iron

15 %

Servings

Makes 12 servings.

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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