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Spider Web Drizzle Pumpkin Cheesecake
Spider Web Drizzle Pumpkin Cheesecake

Spider Web Drizzle Pumpkin Cheesecake

6 Hr(s) 10 Min(s)
15 Min(s) Prep
5 Hr(s) 55 Min(s) Cook
Dress up a classic for the season when you try the Spider Web Drizzle Pumpkin Cheesecake. Canned pumpkin and pumpkin pie spice team up to give this drizzle pumpkin cheesecake its autumnal appeal. Try the ol' toothpick-through-the-drizzle trick for the spider web effect.
What You Need
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16 servings
Original recipe yields 16 servings
18 OREO Cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
3 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 oz. BAKER'S Semi-Sweet Chocolate
1 tsp. butter or margarine
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Let's Make It
1
Heat oven to 350°F.
2
Combine cookie crumbs and melted butter; press onto bottom of 9-inch springform pan sprayed with cooking spray.
3
Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin and spice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4
Bake 50 to 55 min. or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife around rim of pan to loosen cake; cool before removing rim.
5
Microwave chocolate and 1 tsp. butter in microwaveable bowl on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted and mixture is well blended. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider's web as shown in photo. Refrigerate 4 hours.
Kitchen Tips
Tip 1
Size Wise
Looking for a dessert to make for Halloween? This special-occasion dessert is sure to fit the bill since it makes enough to serve a crowd of 16.
Tip 2
Make it Easy
For easy drizzling, pour melted chocolate into small resealable plastic bag. Cut small piece off one bottom corner of the bag. Gently squeeze bag to drizzle chocolate over cheesecake as directed.
Tip 3
Note
Reduce oven temperature to 325°F if using a dark 9-inch nonstick springform pan.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 23g
29%
Saturated Fat 13g
65%
Trans Fat 1g
Cholesterol 95mg
32%
Sodium 250mg
11%
Total Carbohydrates 24g
9%
Dietary Fibers 1g
4%
Sugars 18g
36%
Protein 5g
10%
Vitamin A
160%
Vitamin C
2%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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