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Decadent Spider Web Pumpkin Spice Cheesecake Recipe Easy Oreo Crust Dessert

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A rich and creamy pumpkin spice cheesecake with a crunchy Oreo crust and a festive spider web sour cream topping, perfect for fall and Halloween celebrations.

Ingredients

Scale
  • 24 Oreo cookies (regular or double-stuffed), crushed into fine crumbs
  • 6 tablespoons unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice (blend of cinnamon, nutmeg, ginger, and cloves)
  • 1/4 teaspoon salt
  • 1/2 cup sour cream (for filling)
  • 1/2 cup sour cream (for topping)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for topping)
  • Extra pumpkin pie spice for dusting (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Wrap the outside bottom of your 9-inch springform pan with aluminum foil to prevent water leaks if using a water bath.
  2. Crush the 24 Oreos into fine crumbs using a food processor or by hand with a rolling pin inside a sealed bag.
  3. Mix the Oreo crumbs with 6 tablespoons melted unsalted butter until fully combined and resembles wet sand.
  4. Press the crust mixture firmly into the bottom of the springform pan, spreading evenly and packing down to about 1/2-inch thick. Place in the fridge while preparing the filling.
  5. In a large bowl, beat 3 packages (8 oz each) of softened cream cheese with 1 cup granulated sugar until smooth and creamy, about 2-3 minutes on medium speed. Scrape down the sides occasionally.
  6. Beat in 1 cup pumpkin puree, then add eggs one at a time, mixing after each addition.
  7. Stir in 1 ½ teaspoons pumpkin pie spice, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until fully incorporated. Avoid overmixing.
  8. Gently fold in 1/2 cup sour cream until the batter is smooth and silky.
  9. Pour the filling over the chilled Oreo crust, smoothing the top evenly with an offset spatula.
  10. Optional: Place the springform pan in a larger baking pan and pour hot water into the larger pan until it reaches halfway up the sides of the springform pan for a water bath.
  11. Bake for 55-65 minutes or until the edges are set but the center still jiggles slightly when gently shaken.
  12. While baking, mix 1/2 cup sour cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until smooth for the spider web topping.
  13. Remove cheesecake from oven and carefully spread the sour cream topping evenly over the surface.
  14. Using a piping bag or zip-top bag with a small hole, pipe concentric circles from the center outward with the sour cream topping or melted chocolate.
  15. Drag a toothpick or skewer from the center outwards through the circles at 1-inch intervals to create the spider web effect, wiping the toothpick clean between strokes.
  16. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.
  17. Remove the springform sides and slice with a sharp knife, wiping the blade between cuts for clean slices.

Notes

Use room temperature cream cheese and eggs to avoid lumps and cracks. Mix gently after adding eggs to prevent excess air bubbles. A water bath helps prevent cracking and keeps the cheesecake moist. Wrap the pan bottom in foil if using a water bath to prevent leaks. The sour cream topping hides minor cracks and adds a subtle tang. Chill cheesecake thoroughly before slicing for best texture. For gluten-free, substitute Oreos with gluten-free chocolate sandwich cookies. For dairy-free, use plant-based cream cheese and sour cream alternatives.

Nutrition

Keywords: pumpkin spice cheesecake, Oreo crust, spider web topping, fall dessert, Halloween dessert, easy cheesecake, pumpkin dessert

Find it online: https://emmaoven.com/decadent-spider-web-pumpkin-spice-cheesecake-recipe-easy-oreo-crust-dessert/