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Dessert Recipes

Spider Web Pumpkin Cheesecake


Make with PHILADELPHIA Cream Cheese

What You Need

  • 18 OREO Cookies, finely crushed (about 1-1/2 cups)
  • 2 Tbsp. butter or margarine, melted
  • 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 3/4 cup sugar
  • 1 can (15 oz.) pumpkin
  • 1 Tbsp. pumpkin pie spice
  • 3 eggs
  • 1 cup KNUDSEN Sour Cream
  • 1 oz. BAKER’S Semi-Sweet Chocolate
  • 1 tsp. butter or margarine


  1. HEAT oven to 350°F.
  2. MIX cookie crumbs and melted butter; press onto bottom of 9-inch springform pan.
  3. BEAT cream cheese and sugar in large bowl with mixer until blended. Add pumpkin and spice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. BAKE 50 to 55 min. or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife around rim of pan to loosen cake; cool before removing rim.
  5. MICROWAVE chocolate and 1 tsp. butter in microwaveable bowl on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider’s web. Refrigerate 4 hours.
Cooking time (duration)

Prep Time: 15 min. | Total Time: 6 hr. 10 min.

Number of servings (yield)

16 servings



Submitted by

Kraft Heinz

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