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Spiderweb Cheesecake

This spiderweb cheesecake features a creamy, tangy filling made from cream cheese, sour cream, and eggs, set atop a toasted graham cracker crust. The dessert is decorated with a web pattern created from sour cream, giving it a spooky, eye-catching appearance perfect for Halloween or any fun occasion. The final texture is smooth, rich, and beautifully layered with a striking web design on top.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 8 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs toasted for extra flavor
  • 1/2 cup unsalted butter melted
  • 24 oz full-fat cream cheese softened
  • 1 cup granulated sugar
  • 4 eggs large
  • 1 cup sour cream full-fat
  • 2 teaspoons vanilla extract
  • 1/2 cup powdered sugar for web decoration

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer or whisk
  • Offset spatula
  • Piping bag or plastic zip-top bag

Method
 

  1. Preheat your oven to 160°C (320°F). In a bowl, combine graham cracker crumbs with melted butter and press the mixture evenly into the bottom of a springform pan. Chill in the refrigerator for 15 minutes to set the crust.
  2. In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. This should take about 2-3 minutes and will fill your kitchen with a pleasant, tangy aroma.
  3. Add eggs one at a time to the cream cheese mixture, beating well after each addition to incorporate fully. The mixture should become silky and slightly thickened.
  4. Stir in sour cream and vanilla extract until combined and the mixture is smooth and uniform. The filling will be creamy and slightly tangy.
  5. Pour the filling over the chilled crust, smoothing the top with an offset spatula. Tap the pan gently on the counter to remove air bubbles, then bake for 50-55 minutes until the edges are set but the center still has a slight jiggle.
  6. Remove the cheesecake from the oven and let it cool in the pan for about 30 minutes. The center should still be slightly jiggly, which means it’s perfectly baked.
  7. Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight. This step helps the texture set and makes decorating easier.
  8. Once chilled, prepare the web pattern by mixing sour cream with powdered sugar until smooth. Pour this mixture into a piping bag or zip-top bag with a small corner cut off.
  9. Use the piping bag to draw a concentric circle on top of the cheesecake, then use a toothpick or skewer to drag lines from the center to the edge, creating a web-like pattern.
  10. Sprinkle the powdered sugar lightly over the web pattern for a finished, spooky look. Chill briefly if needed to help the web set firmly.
  11. Slice and serve your stunning spiderweb cheesecake, marveling at the rich, tangy layers and the intricate web design. Enjoy this deliciously spooky dessert!

Notes

Ensure the cheesecake is just barely jiggly when removed from the oven; it will firm up as it cools. Use room temperature cream cheese to avoid lumps, and refrigerate thoroughly for best decoration results.