Spiderweb Pumpkin Cheesecake

1. 1

   Combine wafer crumbs and butter; press onto the bottom and 1 inches up the sides of a greased 10-in. springform pan.

2. 2

   In a mixing bowl, beat cream cheese and sugars until smooth.

3. 3

   Add eggs; beat on low speed just until combined.

4. 4

   Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended.

5. 5

   Pour into crust.

6. 6

   Bake at 350u00b0 for 60-65 minutes or until center is almost set.

7. 7

   Cool on a wire rack for 10 minutes.

8. 8

   Combine topping ingredients; spread over filling.

9. 9

   Bake at 350u00b0 for 6 minutes.

10. 10

    Cool on a wire rack for 10 minute.

11. 11

    Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.

12. 12

    Refrigerate overnight then remove from pan.

13. 13

    In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat.

14. 14

    Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350u00b0.

15. 15

    Immediately remove from the heat and stir.

16. 16

    Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.

17. 17

    Using a spoon or meat fork, carefully drizzle syrup over waxed paper to form spiderwebs

18. 18

    Cool completely.

19. 19

    Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag.

20. 20

    Pipe 1-in. spiders onto parchment or foil; cool completely.

21. 21

    With remaining melted chocolate, pipe two or three dots on each web; attach spiders.

22. 22

    Cut cheesecake; place a web on top of each slice and remaining spiders on the side.

* Per serving · 4 servings · Values may vary.