- prep 35 min cook 60 min
- serves 12
“This spiced cheesecake makes an appearance on my Halloween table every year. Folks get a kick out of the candy web and chocolate spiders.”
— Bev K., Winnipeg, Manitoba
- 1 3/4 cups chocolate wafer crumbs (about 28 wafers)
- 1/4 cup butter or margarine, melted
- 3 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 1/2 cup packed brown sugar
- 3 eggs
- 1 can (15 ounces) solid-pack pumpkin
- 2 tablespoons cornstarch
- 3 teaspoons vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 2 cups (16 ounces) sour cream
- 3 tablespoons sugar
- 2 teaspoons vanilla extract
- 1 cup sugar
- 1/8 teaspoon cream of tartar
- 1/3 cup water
- 4 squares (1 ounce each) semisweet chocolate, melted
How to make it 1 hour, 35 minutes
Editor’s note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°F. Adjust your recipe temperature up or down based on your test.
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