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Spiderweb Pumpkin Cheesecake Bars: Best Halloween Dessert

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These Spiderweb Pumpkin Cheesecake Bars are a recreation of a beloved bakery treat, featuring a buttery graham cracker crust, creamy pumpkin cheesecake, and an iconic spiderweb design swirled on top. They’re the perfect Halloween dessert that looks impressive but is surprisingly easy to make.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt (optional)
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 2 tablespoons semi-sweet chocolate chips
  • 1 teaspoon coconut oil (for melting chocolate)

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and salt. Pour in melted butter and stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Start the cheesecake batter: In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Scrape down sides. Add ¾ cup sugar and beat for another minute until well combined.
  4. Add eggs one at a time: Beat in the first egg on low speed until just combined, then add the second. Do not overmix.
  5. Divide the batter: Remove about ¾ cup of plain cheesecake batter and set aside. To the remaining batter, add pumpkin puree, pumpkin pie spice, and cinnamon. Mix on low until just combined.
  6. Layer the batters: Pour pumpkin cheesecake batter over the pre-baked crust and spread evenly. Drop spoonfuls of reserved plain cheesecake batter on top in a random pattern.
  7. Create the spiderweb: Melt chocolate chips with coconut oil in the microwave in 30-second intervals, stirring between each. Transfer to a small piping bag or zip-top bag with a tiny corner snipped off. Pipe concentric circles of chocolate over the top of the batter, starting from the center and working outward (about 4-5 circles).
  8. Drag the web: Take a toothpick or skewer and starting from the center, drag it outward through the chocolate circles toward the edge of the pan. Wipe the toothpick clean, then repeat every inch or so around the pan.
  9. Bake: Place pan in preheated oven and bake for 35-40 minutes, or until edges are set and center jiggles slightly. If top browns too quickly, tent loosely with foil.
  10. Cool completely: Let bars cool in pan on a wire rack for about 1 hour, then transfer to refrigerator to chill for at least 4 hours, preferably overnight.
  11. Slice and serve: Use parchment overhang to lift bars out of pan. Slice into 16 squares using a sharp knife, wiping blade clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth batter. Do not overmix the batter to avoid cracks. Chill overnight for best texture and clean slices. For the spiderweb, use a thin stream of chocolate; adding coconut oil helps achieve the right consistency.

Nutrition

Keywords: pumpkin cheesecake bars, spiderweb dessert, Halloween dessert, pumpkin cheesecake, Halloween bars, fall dessert, pumpkin spice

Find it online: https://twinkletaste.com/spiderweb-pumpkin-cheesecake-bars-best-halloween-dessert/