This Halloween pumpkin cheesecake is a rich, creamy pumpkin flavored cheesecake, decorated to look like a spider web. Fun to make, too!
I am the queen at saying things that make you want to chew on your toes. THE Queen. If the position for emperor is open, I am certainly in the candidacy soon to be running for overlord. With this little tidbit of knowledge in mind I’m going to share a story.
The other night I was at a friend’s house and his roommate was keeping watch over our attempt to repair my sewing machine with his hot tea in hand. The roommate stood silently for a while while my friend and I carried on around him. Finally he spoke, “So, I went to visit my mom and step father last night.”
Pause. Long pause.
“And,” he continued, “he was complaining about being ill and he looked like a zombie.”
Pause. Long pause. So in an attempt to be polite and make conversation with the odd roommate, I replied, “Well, maybe he is a zombie. It’s kind of trendy these days.”
“Well, (pause) he died an hour ago so… ”
See, I told you, the queen.
Let’s change the subject and bake a Halloween pumpkin cheesecake.
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- 1.5 cups OREO Cookies - finely crushed
- 2 Tbsp. butter or margarine - melted
- 24 oz Cream Cheese
- 3/4 cup sugar
- 15 oz Pumpkin
- 1 Tbsp. pumpkin pie spice
- 3 eggs
- 1 cup Sour Cream
- 1 square Semi-Sweet Chocolate
- 1 tsp. butter or margarine
- 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).
For the Crust
- Mix cookie crumbs and 2 Tbsp. butter
- press firmly onto bottom of pan. Set aside.
For the Cheesecake
- 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 min. 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 tsp. 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.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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Isn’t this Halloween pumpkin cheesecake the perfect thing for a Halloween party?
I wonder if zombies like cheesecake…
I hope everyone has a safe and happy Halloween!
Hey, if pumpkin cheesecake isn’t your thing, you should check out these other cheesecake recipes: