Happy Halloween Everyone!  Let’s make a cobweb cheesecake.  I have seen this decorations many times on regular cakes and I always think to myself,  why hasn’t this been done on a cheesecake?  Well, my first test of this kind of answered that question.  It was too soft and kind of fell apart when I tried to stretch the cobwebs over.  Fail 🙁 Ok take two.

     I knew from my last attempt that I needed something sturdier.  So, let’s try freezing the cake!  And sure enough that works perfectly.  The only thing is that the web almost freezes instantly when it touches the cake, which is fine.  Just make sure to place your webs with intention because you only have one go at it.

      Now that we have the cake sorted out, let’s get to the decoration.  There are a few things you need to keep in mind before making this cake.  You are going to get messy and you need to be patient.  It really helps to have a buddy.  

       Heat up your marshmallows in the microwave, about 2-3 at a time depending on what marshmallows you have.  These cool down super fast and you can reheat them a couple of times but after too many times they start to get too overcooked and unworkable.  

       Heat your marshmallows at 20 second intervals until melted.  Take a clump and pull and stretch it between your fingers to form a cob web.  Below is a picture of what it should look like.  It takes a minute to get the hang of it.  Be patient.  

   After you have a cobweb, stretch it over the cake.  You can keep wrapping it around the cake and it will eventually come off your hands or if you have a buddy, they can cut you free with a butter knife once you have the web secure where you want it

      After you put on the amount cobwebs that you like and you are satisfied with the look, now its time for your spiders.  You can make these edible with some molding chocolate or candy of some sort but I am not that talented sadly so I opted for some plastic spiders.  Just remember the size of cake that you are making and get spiders that are proportional to that size.  You want them to fit on the cobwebs and look like they are crawling around.

     Have fun with this cake.  This would be a great one to involve the kids.  They would get a kick out of making something spooky as well as getting a little messy in the process.  Just be patient with it and as I said have a buddy to rescue you if you get stuck in marshmallow.  Have an amazing halloween and I’ll see you next time.

Cobweb Cheesecake

Yield: 1 6 Inch cheesecake

Prep Time: 1 hour

Cook Time: 45 minutes

Additional Time: 10 hours

Total Time: 11 hours 45 minutes

A halloween inspired cheesecake with a spooky cobweb decoration.

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Ingredients

For Crust

• 3-4 Graham Crackers
• 2 Tbsp of melted Unsalted Butter
• 1 Tbsp of Granulated Sugar

For Cheesecake

• 1.5 Blocks of Softened Cream Cheese
• 1/2 of a Cup of Granulated Sugar
• 1/4 of a cup of Greek Yogurt
• 2 Eggs
• 1 Tbsp of Vanilla Extract
• Black Food Coloring

For Decoration

• 1 Bag of Marshmallows
• Plastic Spiders
• A buddy with a butter knife
• Patience

Instructions

For Crust

1. Preheat the oven to 350 degrees and prepare a 6 inch springform pan by laying parchment paper on the bottem inside and wrapping the outside bottem and sides with aluminum foil.
2. Place the graham crackers in a food processor or freezer bag, using a meat tendorizer to crush the crumbs. Pulse or crush until you get course crumbs.
3. Add the melted butter and optional sugar.
4. Pulse or massage around in the bag until you get the texture of wet sand.
5. Press the crumbs in the prepared pan in an even layor.
6. Bake for 10 minutes or until golden brown.
7. Place in the freezer for 1 hour.

For Cheesecake

1. Preheat the oven to 350 degrees.
2. Place the softened cream cheese in the bowl of your stand mixer fitted with a paddle attachment or regular bowl wit a hand mixer. Beat until smooth. About 5-10 minutes. Scrape down the bottem and the sides of the bowl and beat again until everything is smooth.
3. Repeat this step with the sugar and greek yogurt. Make sure to scrape down the bottem and sides of the bowl.
4. Add the eggs one at a time, beating to incorperate between each addition.
5. Transfer about a third of the batter into a seporate bowl. Color the remaining batter black.
6. Pour the black batter ontop of the prepared crust. Scatter the other portion of batter on top of the black.
7. Using a toothpick or knife, gentally swirl/marble the white into the black.
8. Bake the cake in a waterbath for 45 minutes to an hour, or until the edges of the cake are set but the middle jiggle slightly.
9. Turn off the oven, crack the oven door and leave the cake in the oven for an additional hour to cool.
10. Place in the freezer overnight.

For Cobweb Decoration

1. In the morning take the cake out of the freezer, unmold and transfer to a rimless plate.
2. In a microwave safe bowl heat up the marshmellows 2-3 at a time depending on size of the marshmellows you are working with.
3. Let that cool enough to handle and pinch a bit between your fingers and pull it between your hands to form a cob web formation.
4. Stretch that over the cake.
5. Have a buddy cut you free using a butter knife.
6. Repeat these step until you are happy with the look of the cake.
7. Heat up the marshmellow at 20 second intervals to make it pliable again if need be.
8. Stick plastic spiders to the cake on the marshmellow.

You May Also Like

Candy Cane Cheesecake

Pumpkin Cheesecake

Halloween Mirror Glaze

 If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.  Also show me your recreations of this cake if you make it!

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