Smart Cookie's Spiderweb Pumpkin Cheesecake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch springform pan with cooking spray and wrap the outside with foil.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Pulse gingersnap cookies into fine crumbs in a food processor. Transfer to a medium mixing bowl. Pulse pecans in the same food processor bowl until finely ground. Add to the cookie mixture and mix in melted butter.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Press the cookie and pecan mixture into the bottom and halfway up the sides of the springform pan.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven until golden brown on the edges, about 10 minutes. Cool on a wire rack. Reduce the oven temperature to 300 degrees F (150 degrees C).'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Beat cream cheese with sugar in the bowl of a stand mixer fitted with the paddle attachment, stopping occasionally to scrape the sides of the bowl, until smooth and creamy, about 3 minutes. Add eggs 1 at a time, beating just until combined and scraping the sides of the bowl after each addition. Beat in vanilla extract.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Pour about 1/2 of the batter into a different bowl and set aside.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Add pumpkin puree and pumpkin spice to the batter in the stand mixer bowl and mix until combined.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Transfer 1/4 cup of the plain batter into a piping bag or plastic storage bag. Spread the rest over the pie crust. Top with the pumpkin cheesecake batter.'}

9. 9

   {'id': 'step_8', 'step': 9, 'text': 'Pipe remaining plain batter into 5 concentric circles on the top of the cheesecake. Drag the tip of a toothpick or small knife out from the center of the batter to the edge, wiping it down between each pull, to create a spider web effect.'}

10. 10

    {'id': 'step_9', 'step': 10, 'text': 'Place the springform pan in the bottom of a roasting pan; fill roasting pan halfway up with warm water to create a water bath.'}

11. 11

    {'id': 'step_10', 'step': 11, 'text': 'Carefully transfer cheesecake to the oven and bake until edges are set, top is no longer shiny, and center is still a little jiggly, about 1 hour and 10 minutes.'}

12. 12

    {'id': 'step_11', 'step': 12, 'text': 'Turn the oven off and prop the door open at least 4 inches. Leave the cheesecake in the oven for an additional 30 minutes.'}

13. 13

    {'id': 'step_12', 'step': 13, 'text': 'Remove cheesecake from the oven and water bath. Run a knife around the edge to prevent sticking and cool on a cooling rack for 30 minutes more. Cover loosely and chill for at least 6 hours, or overnight.'}

14. 14

    {'id': 'step_13', 'step': 14, 'text': 'Run a knife around the edge of the pan and carefully remove the sides of the springform pan. Slice and serve.'}

📊 Nutrition Facts

Per serving (12 servings total)