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Cozy Spiderweb Pumpkin Cheesecake Bars: Best Easy Recipe

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These Cozy Spiderweb Pumpkin Cheesecake Bars are a love letter to a lost bakery, featuring a buttery shortbread crust, silky pumpkin cheesecake, and a dramatic chocolate spiderweb topping. They’re easy to make and perfect for Halloween or fall gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 cup pumpkin puree (100% pure pumpkin, not pie filling)
  • ¼ cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • 1 tablespoon heavy cream
  • 16 oz cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream
  • ¼ cup semi-sweet chocolate chips
  • 1 tablespoon heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment.
  2. Make the crust: In a medium bowl, whisk together flour, sugar, and salt. Add cold butter cubes and vanilla extract. Use a pastry cutter, forks, or fingertips to work the butter into the flour until coarse crumbs form with some pea-sized butter pieces. Press evenly into the prepared pan. Bake for 12 minutes until edges are just golden. Set aside to cool slightly.
  3. Make the pumpkin layer: In a small bowl, whisk together pumpkin puree, brown sugar, egg, pumpkin pie spice, cinnamon, and heavy cream until smooth. Set aside.
  4. Make the cheesecake layer: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down sides. Add sugar and beat for 1 minute. Add eggs one at a time, beating on low after each addition. Mix in vanilla extract and sour cream until just incorporated.
  5. Assemble: Pour cheesecake mixture over pre-baked crust and spread evenly. Drop spoonfuls of pumpkin mixture randomly on top. Use a butter knife or skewer to gently swirl the pumpkin into the cheesecake with a few figure-eight motions, creating a marbled effect.
  6. Bake for 35-40 minutes, until edges are set and center is slightly jiggly (like firm Jell-O). Turn off oven, crack door open, and let bars sit inside for 10 minutes.
  7. Remove from oven and cool on a rack to room temperature, about 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  8. Make the spiderweb: Combine chocolate chips and 1 tablespoon heavy cream in a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth. Let cool for 2 minutes. Transfer to a small piping bag or zip-top bag with a tiny corner snipped off.
  9. Pipe a small circle of chocolate in the center of the cheesecake. Pipe larger concentric circles around it, working outward. Starting from the center, drag a toothpick or skewer through the circles outward to the edge, like spokes. Then drag from the edge back toward the center between each spoke. Wipe toothpick clean between strokes.
  10. Use parchment overhang to lift the block of bars out of the pan. Slice into 9 or 16 squares with a sharp knife, wiping the knife clean between cuts. Serve chilled or at room temperature.

Notes

Make sure cream cheese is at room temperature for at least 1 hour to avoid lumps. Blot pumpkin puree with a paper towel to remove excess moisture. Pre-bake the crust for 12 minutes to prevent sogginess. For clean slices, chill bars for at least 4 hours (overnight is best) and wipe knife between cuts. Bars taste even better on day two.

Nutrition

Keywords: pumpkin cheesecake bars, spiderweb, Halloween dessert, fall dessert, pumpkin dessert, cheesecake bars, easy recipe

Find it online: https://jollyfork.com/cozy-spiderweb-pumpkin-cheesecake-bars-best-easy-recipe/