How do you make a spider web on a cheesecake ?

It’s surprisingly simple. After your cheesecake has cooled slightly, melt semi-sweet chocolate with heavy cream and pipe concentric circles on top. Then, use a toothpick to drag lines from the center outward—instantly creating a spooky spider web pattern. Let it set before chilling completely.

Can you make spider web cheesecake ahead of time ?

Absolutely! Cheesecake is ideal for making in advance. You can bake the cheesecake a day or two before your event and store it in the fridge. Add the chocolate spider web topping on the day of serving for the best texture and appearance.

What kind of crust works best for spider web cheesecake ?

A chocolate cookie crust—like crushed Oreos without the filling—offers both structure and a dark, dramatic base that contrasts beautifully with the creamy filling and web design. It’s also delicious and holds up well during slicing.

Can I freeze spider web cheesecake ?

Yes, but freeze it before adding the spider web topping. Wrap the cheesecake (whole or in slices) tightly in plastic wrap and freeze for up to two months. When ready to serve, thaw it overnight in the fridge and add the spider web design fresh.

Spider Web Cheesecake – Ultimate Spooky Treat in 5 Easy Steps

Description

This spider web cheesecake is the ultimate spooky showstopper—perfectly creamy, chocolatey, and topped with a hauntingly beautiful chocolate web.

Ingredients

Scale

For the Crust:

1 ½ cups (150g) crushed chocolate cookies (Oreos, no filling)

¼ cup (60g) melted unsalted butter

2 tablespoons granulated sugar

For the Filling:

24 oz (680g) cream cheese, softened

1 cup (200g) granulated sugar

3 large eggs, room temperature

1 cup (240ml) sour cream

1 teaspoon vanilla extract

2 tablespoons all-purpose flour (optional)

Spider Web Topping:

½ cup (85g) semi-sweet chocolate chips

2 tablespoons heavy cream

Gummy spiders or plastic toppers (optional)

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Instructions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

2. Combine crushed cookies, sugar, and butter. Press into pan base. Bake for 8 minutes. Cool slightly.

3. Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, vanilla, and flour.

4. Pour filling over cooled crust. Bake 55–65 minutes until center is slightly jiggly.

5. Cool cheesecake for 30 mins, then chill at least 4 hours.

6. Melt chocolate chips with cream. Pipe concentric circles, then drag a toothpick outward to form the web.

7. Add gummy spiders if desired. Chill again briefly before serving.

Notes

Make a day ahead for easier slicing and stronger flavor.

Add pumpkin purée or cinnamon for a fall-inspired twist.

Use a hot knife for clean slices.

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