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Spooky Spiderweb Chocolate Cheesecake Bars: Easy Halloween Recipe

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Rich, creamy cheesecake bars on a buttery Oreo crust, topped with a dramatic chocolate spiderweb that looks like it was spun by a very talented spider. The toothpick trick makes the web design foolproof, even for beginners.

Ingredients

Scale
  • 24 Oreo cookies (regular, not double-stuffed)
  • 5 tablespoons unsalted butter, melted
  • Pinch of salt (optional)
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment.
  2. Pulse 24 Oreo cookies in a food processor until fine crumbs form. Alternatively, crush in a zip-top bag with a rolling pin. Mix crumbs with melted butter and a pinch of salt until it resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then 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 sugar and beat for another 2 minutes until light and fluffy. Add eggs one at a time, beating on low after each addition until just combined. Add sour cream, vanilla, and salt; mix on low until smooth.
  4. Pour cheesecake batter over the pre-baked crust and spread evenly. Tap the pan gently on the counter to release air bubbles. Place the pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Bake for 35-40 minutes, until edges are set but center still jiggles. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
  5. Once cheesecake has cooled to room temperature (about 2 hours), combine chocolate chips, heavy cream, and butter in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and glossy. Let cool for 5 minutes. Spoon melted chocolate into a small zip-top bag, snip off a tiny corner, and pipe concentric circles on top of the cheesecake, starting from the center and spacing about 1 inch apart. Working quickly, drag a toothpick from the center outward through…
  6. Refrigerate cheesecake for at least 4 hours, preferably overnight. When ready to serve, use parchment handles to lift the cheesecake out of the pan. Cut into 16 bars with a sharp knife, wiping the knife clean between cuts.

Notes

Bring cream cheese, eggs, and sour cream to room temperature before starting. The water bath helps prevent cracking, but small cracks are fine since the spiderweb covers them. For clean cuts, use a sharp knife and wipe it clean between each slice. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: Halloween dessert, cheesecake bars, spiderweb, chocolate, Oreo crust, easy recipe, spooky

Find it online: https://breezybake.com/spooky-spiderweb-chocolate-cheesecake-bars-easy-halloween-recipe/