Alright, listen — if you haven’t tried pumpkin cheesecake yet, you’re seriously missing out. This spiderweb pumpkin cheesecake is like taking the cozy warmth of fall and wrapping it up in one creamy, dreamy bite with a spooky twist. Imagine the scent of cinnamon and nutmeg dancing in your kitchen, the smooth, velvety pumpkin filling, and that fun, eye-catching spiderweb pattern stealing the show at any Halloween party. I can’t wait to walk you through this—it’s easier than you think, and trust me, your friends will be begging for the recipe (or just the leftover slice). Plus, decorating it with that spiderweb design adds just the right amount of festive flair to make it totally unforgettable.
Quick Facts
Yield: Serves 8–10
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Ingredients
For the Main Dish:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup canned pumpkin puree
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
For the Spiderweb Decoration:
1/2 cup powdered sugar
2–3 tbsp milk
1/2 tsp vanilla extract
How I Make It
Step 1:
Start by preheating your oven to 325°F. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture feels like damp sand. Press this firmly into the bottom of a 9-inch springform pan to create the crust. Set aside while you whip up the filling.
Step 2:
In a large bowl, beat the cream cheese until smooth and fluffy (no lumps, please!). Add the pumpkin puree, granulated sugar, and vanilla extract, and blend until combined. Then, beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
Step 3:
Sprinkle in the cinnamon, nutmeg, ginger, and salt. Give the batter one last gentle mix until it smells like fall in a bowl. Pour the filling over the crust, smoothing the top with a spatula.
Step 4:
Bake for 50 minutes or until the edges are set, and the center jiggles slightly when you gently shake the pan. Turn off the oven, crack the oven door, and let the cheesecake cool inside for an hour — this helps prevent cracks.
Step 5:
Remove from the oven and chill the cheesecake in the fridge for at least 4 hours, preferably overnight.
Step 6:
For the spiderweb design, mix the powdered sugar, milk, and vanilla extract to make a thick but pipeable glaze. Using a piping bag or a small zip-top bag with a tiny corner snipped, pipe concentric circles on top of the cheesecake. Drag a toothpick from the center outwards through each circle to create the spiderweb effect. Serve chilled, and watch everyone oooh and aaah!
Variations & Tips
Swap the graham cracker crust for a gingersnap crust for an extra ginger kick.
If you don’t have a springform pan, a regular 9-inch round cake pan works—just line it with parchment for easier removal.
Use full-fat cream cheese for the creamiest texture; low-fat versions can be too watery.
For a vegan twist, try vegan cream cheese and a flax “egg” replacement.
To prevent cracks, avoid over-mixing and make sure your ingredients are at room temp before mixing.
How I Like to Serve It
I love serving this cheesecake at Halloween parties with a cup of hot apple cider or pumpkin spice latte. It also makes a killer Thanksgiving dessert alternative if you want something a bit more festive. A dollop of lightly whipped cream dusted with cinnamon on the side never hurts, either!
Notes
Store leftovers covered in the fridge for up to 5 days.
Cheesecake can be frozen for up to 1 month; thaw in the fridge overnight before serving.
Closing: This spiderweb pumpkin cheesecake always steals the spotlight—it’s creamy, festive, and just the right kind of spooky for any fall gathering.
