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Smart Cookie's Spiderweb Pumpkin Cheesecake
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
520 minutes
Spiced pumpkin cheesecake with gingersnap crust and spooky spider web design.
Ingredients:
  • cooking spray
  • 48 gingersnap cookies
  • 0.5 cup pecan pieces
  • 0.5 cup salted butter, melted
  • 4 (8 ounce) packages cream cheese, at room temperature
  • 1.5 cups white sugar
  • 4 eggs, at room temperature
  • 1 cup canned pumpkin puree
  • 1.5 teaspoons pumpkin pie spice blend
Instructions:
  • Preheat the oven to 350°F (175°C) while preparing the 10-inch springform pan by spraying it with cooking spray and wrapping the outside with foil.
  • In a food processor, crush gingersnap cookies into fine crumbs. Then, pulse pecans until finely ground in the same processor. Combine both with melted butter in a medium mixing bowl.
  • Gently press the cookie and pecan mixture into the bottom and halfway up the sides of the springform pan.
  • Bake in the preheated oven for about 10 minutes until golden brown on the edges. Allow to cool on a wire rack before reducing the oven temperature to 300 degrees F (150 degrees C).
  • In the bowl of a stand mixer, blend cream cheese and sugar until smooth and creamy, about 3 minutes, scraping the sides as needed. Add eggs one at a time, mixing until combined and scraping the sides after each addition. Mix in vanilla extract.
  • Transfer half of the batter into a separate bowl and leave it aside.
  • Combine pumpkin puree and pumpkin spice with the batter in the stand mixer bowl and blend until fully incorporated.
  • Spoon 1/4 cup of the plain batter into a piping bag or plastic storage bag. Spread the remaining batter over the pie crust and then layer the pumpkin cheesecake batter on top.
  • Create a striking spider web effect by piping the plain batter into 5 concentric circles on top of the cheesecake. Then, use a toothpick or small knife to drag from the center to the edge, wiping clean after each pull.
  • Position the springform pan in a roasting pan and fill the roasting pan halfway with warm water to form a water bath.
  • Place the cheesecake in the oven and bake until the edges are set, the top is no longer shiny, and the center is slightly jiggly, approximately 1 hour and 10 minutes.
  • After turning off the oven, prop the door open at least 4 inches and let the cheesecake sit inside for another 30 minutes.
  • Take the cheesecake out of the oven and water bath. Gently slide a knife along the edge to prevent sticking, then let it cool on a wire rack for an additional 30 minutes. Cover loosely and refrigerate for a minimum of 6 hours, preferably overnight.
  • Gently loosen the sides of the pan with a knife and release the springform pan. Slice the dish and serve.

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