Creamy vanilla cheesecake baked on a chocolate cookie crust, topped with a dark chocolate spiderweb design. These bars are rich, festive, and easy to slice into bite-sized portions for parties.
[cooked-sharing]
Yields16 ServingsPrep Time25 minsCook Time40 minsTotal Time1 hr 5 mins
Makes 16 bars
For the crust
1 ½cupscups crushed chocolate cookies (like Oreos, filling removed)
¼cupunsalted butter, melted
2tbspsugar
For the cheesecake filling
16ozcream cheese, softened
¾cupgranulated sugar
2large eggs
1tspvanilla extract
½cupsour cream
2tbspall-purpose flour
For the spiderweb design
¼cupdark chocolate chips (melted)
1tspvegetable oil (to thin, if needed)
Make the crust
1
Preheat oven to 325°F (160°C). Line a 9x9-inch baking pan with parchment paper.
Mix cookie crumbs, melted butter, and sugar until sandy.
Press firmly into the bottom of the pan.
Bake for 8 minutes, then set aside.
Prepare the cheesecake filling
2
In a large bowl, beat cream cheese and sugar until smooth and fluffy.
Add eggs one at a time, mixing after each.
Mix in vanilla, sour cream, and flour until just combined. Do not overbeat.
Pour filling over the baked crust and smooth the top.
Create the spiderweb design
3
Transfer melted chocolate into a piping bag or small ziplock bag with the tip snipped.
Pipe 3–4 concentric circles on top of the cheesecake batter.
Using a toothpick, drag lines outward from the center to the edges to create a spiderweb effect.
Bake
4
Bake at 325°F (160°C) for 30–35 minutes, until the edges are set but the center still has a slight jiggle.
Turn off oven and let cheesecake cool inside with the door slightly open (1 hour).
Chill in refrigerator for at least 2 hours before slicing into bars.
Serving Suggestions
5
Garnish each bar with a chocolate spider or edible candy spider for extra effect.
Serve chilled as part of a Halloween dessert buffet.
Pairs nicely with coffee, hot cocoa, or mulled cider.
Tips & Variations
6
Extra spooky: Tint part of the cheesecake filling orange with food coloring before swirling the spiderweb.
Shortcut: Use store-bought chocolate wafer crust to save time.
Make-ahead: These bars can be made 2 days ahead and kept chilled until serving.
Freezer-friendly: Freeze bars (without decoration) up to 1 month, thaw in fridge overnight.
Ingredients
Makes 16 bars
For the crust
1 ½cupscups crushed chocolate cookies (like Oreos, filling removed)
¼cupunsalted butter, melted
2tbspsugar
For the cheesecake filling
16ozcream cheese, softened
¾cupgranulated sugar
2large eggs
1tspvanilla extract
½cupsour cream
2tbspall-purpose flour
For the spiderweb design
¼cupdark chocolate chips (melted)
1tspvegetable oil (to thin, if needed)
Directions
Make the crust
1
Preheat oven to 325°F (160°C). Line a 9x9-inch baking pan with parchment paper.
Mix cookie crumbs, melted butter, and sugar until sandy.
Press firmly into the bottom of the pan.
Bake for 8 minutes, then set aside.
Prepare the cheesecake filling
2
In a large bowl, beat cream cheese and sugar until smooth and fluffy.
Add eggs one at a time, mixing after each.
Mix in vanilla, sour cream, and flour until just combined. Do not overbeat.
Pour filling over the baked crust and smooth the top.
Create the spiderweb design
3
Transfer melted chocolate into a piping bag or small ziplock bag with the tip snipped.
Pipe 3–4 concentric circles on top of the cheesecake batter.
Using a toothpick, drag lines outward from the center to the edges to create a spiderweb effect.
Bake
4
Bake at 325°F (160°C) for 30–35 minutes, until the edges are set but the center still has a slight jiggle.
Turn off oven and let cheesecake cool inside with the door slightly open (1 hour).
Chill in refrigerator for at least 2 hours before slicing into bars.
Serving Suggestions
5
Garnish each bar with a chocolate spider or edible candy spider for extra effect.
Serve chilled as part of a Halloween dessert buffet.
Pairs nicely with coffee, hot cocoa, or mulled cider.
Tips & Variations
6
Extra spooky: Tint part of the cheesecake filling orange with food coloring before swirling the spiderweb.
Shortcut: Use store-bought chocolate wafer crust to save time.
Make-ahead: These bars can be made 2 days ahead and kept chilled until serving.
Freezer-friendly: Freeze bars (without decoration) up to 1 month, thaw in fridge overnight.
