Chocolate Spider Web Cheesecake

I’m normally not one to post seasonal projects (let ALONE recipes), but ever since I made this Rainbow Tie-Dye Cake, I’ve had an idea in my mind to use the same technique to make a Spider Web Cheesecake. And I even the presence of mind to pull this off before Halloween hits full-force so you have some time to plan ahead!

Because HELLO:

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AND it’s your lucky day, because this cheesecake is EASY as far as cheesecakes go. Even if you’ve never made one and/or are intimidated by the thought of baking an actual cheesecake  … have… no… FEAR!

This is a simple recipe that bakes up beautifully!

I even made a little video for you to see just how simple it is, and just how few ingredients get thrown in there.

 

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Not bad eh?! And the creepy spider I just found in the party favors isle at the Dollar Tree. But you could use a spider ring too, or any of these frightening fake spiders.

Chocolate Spider Web Cheesecake

For the Crust:

• 1/2 cups graham cracker crumbs (one package)
• 1/3 cup sugar
• 1/3 cup melted butter
• 1/3 cup cocoa powder

For the Cheesecake Filling

• 3 8oz packages cream cheese (room temp)
• 14 oz can sweetened condensed milk
• 3 eggs (room temp)
• 1 tablespoon vanilla extract

For the Chocolate Swirl

• 1 cup semi-sweet chocolate chips
• 2 teaspoons vegetable shortening

 

Directions

1. Preheat oven to 300 degrees. Spray springform pan with non-stick cooking spray.
2. Combine graham cracker crumbs, sugar, melted butter and cocoa powder in a bowl, and stir to combine.
3. Press the crust into springform pan to form a crust.
4. Beat cream cheese with hand mixer (or stand mixer) until creamy. Beat in the condensed milk. Add vanilla and eggs, one at a time, and beat until smooth and creamy.
5. Pour batter over the crust in the prepared pan.
6. Prepare the chocolate swirl by melting chocolate chips and shortening in a small microwavable bowl for 30 seconds. Stir and then microwave for another 30 seconds. Stir until melted.
7. Spoon the melted chocolate into a pastry bag or plastic baggie with a hole cut on the tip.
8. Using even pressure, squeeze the chocolate starting in the center of the cheesecake, making a circle and continuing to make a larger spiral as you move out.
9. With a knife or wooden skewer, pull from the center of the cheesecake to the outside… causing the chocolate to swirl out toward the edges. Repeat every couple inches (as seen in the video).
10. Bake for 1 hour. Turn the oven off and leave door closed. Let sit for 1 hour.
11. Remove from oven to counter top to cool completely. Refrigerate for at least 4 hours before serving.