Chocolate Spider Web Cheesecake
For the Crust:
  • ½ cups graham cracker crumbs (one package)
  • ⅓ cup sugar
  • ⅓ cup melted butter
  • ⅓ 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
  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 outsideā€¦ 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.
Recipe by Reality Daydream at