Spooky Spider Chocolate Cheesecake (Print-Friendly Version)
Lush chocolate cheesecake with playful spider web design and creamy texture—perfect for festive gatherings.
# What You'll Need:
→ Crust
01 -
180 grams chocolate cookie crumbs
02 -
60 millilitres unsalted butter, melted
→ Cheesecake Filling
03 -
680 grams cream cheese, softened
04 -
200 grams granulated sugar
05 -
5 millilitres vanilla extract
06 -
3 large eggs
07 -
240 millilitres sour cream
08 -
120 millilitres heavy cream
09 -
25 grams unsweetened cocoa powder
10 -
90 grams semisweet chocolate chips, melted
→ Decoration
11 -
Black licorice strings
12 -
Chocolate-covered candies
# How to Make It:
01 -
Preheat oven to 163°C. Combine chocolate cookie crumbs and melted butter, then press the mixture evenly into the base and 2.5 cm up the sides of a 23 cm springform pan.
02 -
In a large bowl, beat softened cream cheese until completely smooth and creamy. Blend in sugar and vanilla extract until well incorporated.
03 -
Beat in the eggs one at a time on low speed, ensuring each is fully mixed before adding the next. Incorporate sour cream, heavy cream, and sifted cocoa powder, mixing until the batter is smooth and uniform. Stir in melted chocolate until fully combined.
04 -
Pour the batter over the prepared crust and level the top. Bake for 50–60 minutes, until the centre is set but still slightly wobbly.
05 -
Allow the cheesecake to cool completely on a wire rack. Refrigerate for at least 4 hours or overnight for best results.
06 -
Arrange black licorice strings on the surface to resemble spider legs, and use chocolate-covered candies for eyes. Create a web design with melted chocolate as desired.
# Additional Tips:
01 -
For the smoothest texture, bring all dairy ingredients to room temperature before mixing.