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Easy Spiderweb Pumpkin Cheesecake Bars: Best Fall Dessert

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These spiderweb pumpkin cheesecake bars are a recreation of a beloved bakery treat, featuring a spiced pumpkin layer, silky cheesecake, and a dramatic chocolate spiderweb topping. They’re perfect for fall gatherings and always get rave reviews.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets, crushed finely)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon salt
  • 24 ounces cream cheese, softened (three 8-ounce blocks)
  • 1 cup granulated sugar, divided
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil or vegetable oil

Instructions

  1. Make the crust: In a medium bowl, combine 2 cups graham cracker crumbs, 1/4 cup sugar, and 1/4 teaspoon salt. Pour in the 1/2 cup melted butter and stir until every crumb is moistened. Press this firmly into the bottom of your prepared 9×13 pan. Bake for 10 minutes at 325°F, then set aside to cool slightly.
  2. Start the cheesecake batter: In a large bowl, beat the softened cream cheese with 3/4 cup of the sugar until smooth and creamy, about 2 minutes on medium speed. Add the 3 room-temperature eggs one at a time, beating on low after each addition just until incorporated.
  3. Divide and flavor: Remove 1 cup of the plain cheesecake batter and set it aside. To the remaining batter, add the remaining 1/4 cup sugar, 1 cup pumpkin puree, 1/4 cup sour cream, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Mix on low speed until just combined.
  4. Layer the batters: Pour the pumpkin cheesecake mixture over the pre-baked crust and spread evenly. Dollop the reserved plain cheesecake batter in small spoonfuls randomly over the top. Use a butter knife or skewer to gently swirl the two batters together in a figure-eight pattern.
  5. Bake low and slow: Bake at 325°F for 35-40 minutes. The edges should look set, but the center should still jiggle slightly. Turn off the oven, crack the door open, and let the bars sit inside for 10 minutes.
  6. Cool completely: Remove from oven and cool to room temperature on a wire rack (about 1-2 hours). Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. Create the spiderweb: Melt 1/2 cup chocolate chips with 1 tablespoon coconut oil in a microwave-safe bowl in 30-second bursts, stirring between, until smooth. Let cool for 2-3 minutes. Transfer to a piping bag or zip-top bag and snip off a tiny corner. Pipe concentric circles starting from the center of the pan, spacing them about 1 inch apart.
  8. Drag the web: Using a toothpick or skewer, starting from the center, drag it outward through all the chocolate circles toward the edge of the pan. Repeat every 1-2 inches around the pan. Then wipe the toothpick clean and drag lines from the edge back toward the center between each existing line.
  9. Chill and serve: Return to the refrigerator for 15-20 minutes to set the chocolate. Use parchment paper handles to lift the slab out of the pan. Slice into 24 bars using a sharp knife, wiping clean between each slice.

Notes

No water bath needed. Make-ahead friendly; tastes better after a night in the fridge. Use full-fat cream cheese for best results. Let cream cheese and eggs come to room temperature before starting. For clean slices, use a sharp knife wiped clean between cuts.

Nutrition

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

Find it online: https://sparklespoon.com/easy-spiderweb-pumpkin-cheesecake-bars-best-fall-dessert/