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Spider Web Cheesecake Tart on fluted white platter.
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Spider Web Cheesecake Tart

Dress up cheesecake for Halloween! Spider web cheesecake tart is drizzled with melted chocolate and garnish with an edible chocolate spider.
Yield: makes one 9-inch round tart
Prep Time20 minutes
Cook Time30 minutes
Inactive Chill Time2 hours
Total Time2 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 10
Author: Maryanne Cabrera

Ingredients

Chocolate Almond Crust:

  • 8 full sheet graham cracker (120 g ground crackers)
  • ½ cup roughly ground almonds (45 g), or almond flour
  • ¼ cup granulated sugar (50 g)
  • 2 Tablespoons unsweetened cocoa powder (10 g)
  • 5 Tablespoons unsalted butter (70 g), melted

Cheesecake Filling:

  • 16 oz brick-style cream cheese (454 g), room temperature
  • ¾ cup granulated sugar (150 g)
  • 1 large egg room temp
  • ½ cup non-fat yogurt (113 g), room temp
  • 1 teapoon vanilla paste (or pure vanilla extract)
  • 1 teaspoon fine sea salt

Chocolate Spider Web:

  • ¼ cup chocolate chips or chocolate chunks (50 g) melted

Instructions

  • Preheat oven to 325°F.

Chocolate Almond Crust:

  • In a food processor, pulse together graham crackers, sugar, and cocoa powder until fine. Mix crumbs with ground almonds and melted butter. Press into 9''-tart pan with removable bottom.

Cheesecake Filling:

  • In the bowl of a stand mixer, beat together cheese cheese and sugar until smooth. Add egg and mix until incorporated. Mix in yogurt, vanilla, and salt until smooth. Pour filling into prepared crust.
  • Bake in preheated oven for 30-45 minutes until set. Cool tart on on wire rack. Refrigerate for at least two hours before serving.

Chocolate Spider Web:

  • Melt chocolate chips over bain-marie. 
    *Alternatively, heat in 15-30 second intervals in the microwave at half power until melted. 
  • Transfer to piping bag or parchment bag and draw spiderweb on chilled cheesecake.  Return to fridge to set chocolate.

Notes

This recipe works best in a shallow 9-inch tart pan with a removable bottom. However, it will also work in an 8-inch or 10-inch fluted pan.
If you don’t have a food processor, use pre-ground graham crackers and almond flour to simply mix ingredients by hand.
Serve cheesecake chilled. Keep leftovers in a covered container in the fridge for up to three days. 

Nutrition

Calories: 248kcal | Carbohydrates: 29g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 568mg | Potassium: 179mg | Fiber: 1g | Sugar: 26g | Vitamin A: 226IU | Calcium: 192mg | Iron: 1mg