Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
Description
Ingredients
| 1 3⁄4 | cups chocolate wafer crumbs | |
| 1⁄4 | cup butter or margarine, unmelted | |
| 3 | (8 ounce) packages cream cheese, softened | |
| 3⁄4 | cup sugar | |
| 1⁄2 | cup packed brown sugar | |
| 3 | eggs | |
| 1 | (15 ounce) can solid pack pumpkin | |
| 2 | tbsp cornstarch | |
| 3 | tsp vanilla extract | |
| 1 1⁄2 | tsp pumpkin pie spice |
Instructions
Combine smashed up wafer crumbs and butter. Press into bottom of and sides of your greased spring form pan to create your cheesecake crust.
In the big mixing bowl beat cream cheese and sugars until nice and smooth. Add in the eggs and beat on low speed. Whisk in the pumpkin, cornstarch, vanilla, and pumpkin pie spice (aka your secret ingredient!) Pour mixture into crust and bake at 350 degrees F for 1 hour.
Cool for at least 10 minutes before doing anything else to the cheesecake, but don't turn off the oven just yet. Mix up the topping ingredients’ and spread this over top of the filling.
Topping Ingredients
- 2 cups sour cream
- 3 tablespoons sugar
- 2 teaspoons vanilla extract
- Melted chocolate, piping icing in various colors, spider candies
Place back in the oven for 6 minutes to melt. Run a butter knife around the edge of the pan first to loosen everything to make release easier later on. Allow to cool to room temp and refrigerate over night.
Morning remove the spring form sides and pipe on spider web decorations and place a candy spider in each little web (try to space them so that each slice has a spider.) You can even slice before decorating if you want to make them all even.