Smart Cookies Spiderweb Pumpkin Cheesecake Recipes

SPIDERWEB PUMPKIN CHEESECAKE

Steps:

• Combine wafer crumbs and butter; press onto the bottom and 1 inches up the sides of a greased 10-in. springform pan.
• In a mixing 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.
• Bake at 350° for 60-65 minutes or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Combine topping ingredients; spread over filling.
• Bake at 350° for 6 minutes.
• Cool on a wire rack for 10 minute.
• Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
• Refrigerate overnight then remove from pan.
• 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.
• Using a spoon or meat fork, carefully drizzle syrup over waxed paper to form spiderwebs
• 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.
• Cut cheesecake; place a web on top of each slice and remaining spiders on the side.

SPIDERWEB PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix chocolate wafer crumbs and melted butter in a bowl; press onto the bottom of a 9-inch springform pan.
• Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Beat in eggs, one at a time, until just blended. Stir in pumpkin pie filling and cornstarch; pour over chocolate wafer crust.
• Bake in preheated oven until center is just set, 50 to 55 minutes.
• Spread sour cream over top of warm cheesecake; let cool.
• Melt chocolate and oil in a microwave-safe bowl in a microwave for 1 minute; stir until completely melted. Drizzle chocolate onto sour cream topping in a spiral pattern, starting from the center; draw a toothpick outward, from center to edges, through circles to form a web. Remove side of pan and serve.

SPIDER WEB PUMPKIN CHEESECAKE

Steps:

• PREHEAT oven to 350°F if using a silver 9-inch springform pan (or 325°F if using a dark 9-inch nonstick springform pan). Mix cookie crumbs and 2 tablespoons butter; press firmly onto bottom of pan. Set aside.
• BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
• BAKE 50 to 55 minute or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• PLACE chocolate and 1 teaspoons butter in small microwaveable bowl. Microwave on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull a toothpick through lines from center of cheesecake to outside edge of cheesecake to resemble a spider's web. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

SMART COOKIE'S SPIDERWEB PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch springform pan with cooking spray and wrap the outside with foil.
• Pulse gingersnap cookies into fine crumbs in a food processor. Transfer to a medium mixing bowl. Pulse pecans in the same food processor bowl until finely ground. Add to the cookie mixture and mix in melted butter.
• Press the cookie and pecan mixture into the bottom and halfway up the sides of the springform pan.
• Bake in the preheated oven until golden brown on the edges, about 10 minutes. Cool on a wire rack. Reduce the oven temperature to 300 degrees F (150 degrees C).
• Beat cream cheese with sugar in the bowl of a stand mixer fitted with the paddle attachment, stopping occasionally to scrape the sides of the bowl, until smooth and creamy, about 3 minutes. Add eggs 1 at a time, beating just until combined and scraping the sides of the bowl after each addition. Beat in vanilla extract.
• Pour about 1/2 of the batter into a different bowl and set aside.
• Add pumpkin puree and pumpkin spice to the batter in the stand mixer bowl and mix until combined.
• Transfer 1/4 cup of the plain batter into a piping bag or plastic storage bag. Spread the rest over the pie crust. Top with the pumpkin cheesecake batter.
• Pipe remaining plain batter into 5 concentric circles on the top of the cheesecake. Drag the tip of a toothpick or small knife out from the center of the batter to the edge, wiping it down between each pull, to create a spider web effect.
• Place the springform pan in the bottom of a roasting pan; fill roasting pan halfway up with warm water to create a water bath.
• Carefully transfer cheesecake to the oven and bake until edges are set, top is no longer shiny, and center is still a little jiggly, about 1 hour and 10 minutes.
• Turn the oven off and prop the door open at least 4 inches. Leave the cheesecake in the oven for an additional 30 minutes.
• Remove cheesecake from the oven and water bath. Run a knife around the edge to prevent sticking and cool on a cooling rack for 30 minutes more. Cover loosely and chill for at least 6 hours, or overnight.
• Run a knife around the edge of the pan and carefully remove the sides of the springform pan. Slice and serve.