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Perfect Spiderweb Pumpkin Cheesecake Bars: Easy Fall Dessert

Pumpkin Cheesecake Bars - featured image
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These Perfect Spiderweb Pumpkin Cheesecake Bars feature a buttery shortbread crust, creamy spiced pumpkin cheesecake filling, and a stunning chocolate spiderweb design. They are an easy, make-ahead fall dessert that looks impressive but is surprisingly simple to create.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ½ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¼ cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil or vegetable oil

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. In a food processor, combine flour, powdered sugar, and salt. Pulse to mix. Add cold butter cubes and pulse until mixture resembles coarse sand with some pea-sized butter pieces. Press firmly into the bottom of the prepared pan. Bake for 15-18 minutes until edges are just golden. Set aside to cool slightly.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add granulated sugar and beat until combined, about 1 minute. Add eggs one at a time, beating on low after each addition. Stir in vanilla extract.
  4. Remove about 1 cup of the plain cheesecake batter and set aside. To the remaining batter, add pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Mix on low until just combined and smooth.
  5. Pour the pumpkin cheesecake mixture over the pre-baked crust and spread evenly. Drop spoonfuls of the reserved plain cheesecake batter on top (6-8 dollops). Use a toothpick or skewer to swirl the plain batter into the pumpkin layer in a circular motion to create a marbled effect.
  6. Bake at 350°F (175°C) for 35-40 minutes. Edges should be set, center should jiggle slightly. Turn off oven, crack door open, and let bars cool inside for 15 minutes. Transfer to a wire rack and cool completely at room temperature, about 1 hour.
  7. Refrigerate bars for at least 4 hours or overnight. When ready to decorate, melt chocolate chips and coconut oil together in a small microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Transfer to a small piping bag or zip-top bag with a tiny corner snipped off.
  8. Pipe a spiral of chocolate starting from the center of the cheesecake, working outward in a continuous circle, leaving about ½ inch between rings. Working quickly, use a toothpick to drag lines from the center outward through the chocolate rings to create a spiderweb pattern. Wipe toothpick clean between each line. Repeat for 8-10 lines.
  9. Refrigerate bars for another 15-20 minutes to set the chocolate. Use parchment overhang to lift the block out of the pan. Slice into 9 or 16 squares using a sharp knife, wiping clean between cuts. Serve chilled or at room temperature.

Notes

For best texture, ensure cream cheese and eggs are at room temperature. Do not over-bake; center should jiggle slightly. Chill at least 4 hours or overnight for clean slices. If chocolate is too thick, add a little more oil. Practice spiderweb on parchment first if needed.

Nutrition

Keywords: pumpkin cheesecake bars, spiderweb cheesecake, fall dessert, Halloween dessert, Thanksgiving dessert, pumpkin bars, cheesecake bars, chocolate spiderweb

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