Halloween Spiderweb Cheesecake
.
Yield
6 servingsPrep
10 minCook
0 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | ounce |
gelatin, unflavored
1 package |
|
| ¼ | cup |
water
cold |
|
| 16 | ounces |
cream cheese
2 packages, softened |
|
| ½ | cup |
sugar
|
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
chocolate crumb pie crust
9-inch, prepared |
* |
| 2 | tablespoons |
chocolate chips (semi-sweet)
|
|
| 1 | tablespoon |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.2 | ml/g |
gelatin, unflavored
1 package |
|
| 59 | ml |
water
cold |
|
| 462.4 | ml/g |
cream cheese
2 packages, softened |
|
| 118 | ml |
sugar
|
|
| 118 | ml |
heavy whipping cream
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
chocolate crumb pie crust
9-inch, prepared |
* |
| 3E+1 | ml |
chocolate chips (semi-sweet)
|
|
| 15 | ml |
butter
or margarine |
|
Directions
In a small saucepan, sprinkle gelatin over water; let stand for 1 minute.
Heat gelatin, stir until dissolved.
Remove from the heat, cool slightly.
In a mixing bowl, beat the cream cheese and sugar until smooth with an electrical mixer under high speed, about 5 minutes.
Gradually beat in cream, vanilla and gelatin mixture until smooth. Pour into crust.
In a microwave, melt chocolate chips and butter; whisk until smooth.
Transfer to a heavy-duty resealable bag, cut a small hole in a corner of bag.
Pipe a circle of chocolate in center of cheesecake.
Pipe evenly spaced thin concentric circles about ½ in. apart over filling.
Beginning with the center circle, gently pull a toothpick through circles toward outer edge.
Wipe toothpicks clean.
Repeat to complete web pattern.
Cover and refrigerate for at least 2 hours before serving.
