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Perfect Spiderweb Pumpkin Cheesecake Bars – Easy Fall Dessert

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Creamy pumpkin cheesecake layered over a buttery shortbread crust, with a dramatic chocolate spiderweb swirled across the top. An impressive yet easy fall dessert that’s perfect for Halloween parties or cozy autumn gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup powdered sugar
  • ¾ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon fine sea salt
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 1 cup pumpkin puree (100% pumpkin, not pie filling)
  • 2 large eggs, room temperature
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ¼ cup semisweet chocolate chips
  • 1 teaspoon coconut oil or vegetable oil

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the shortbread crust: In a food processor, pulse together flour, powdered sugar, and salt. Add cold butter cubes and pulse until mixture resembles coarse meal with some pea-sized butter pieces. Press evenly into prepared pan. Bake for 18-20 minutes until edges are lightly golden. Set aside to cool slightly.
  3. Reduce oven temperature to 325°F (160°C). In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Scrape down sides and bottom.
  4. Add granulated sugar and beat for 1 minute until combined. Add pumpkin puree, eggs, sour cream, vanilla, pumpkin pie spice, and salt. Mix on low speed just until combined. Do not overmix.
  5. Pour cheesecake filling over slightly cooled crust. Spread evenly. Tap pan gently on counter to release air bubbles. Bake at 325°F for 40-45 minutes. Edges should be set, center should have slight jiggle. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
  6. While cheesecake cools, melt chocolate chips and coconut oil together in microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Let cool slightly.
  7. Transfer melted chocolate to a small piping bag or zip-top bag with tiny corner snipped off. Pipe a small circle of chocolate in center of cooled cheesecake, then pipe concentric circles around it, spacing about ½ inch apart.
  8. Working quickly, use a toothpick to drag lines from center outward through all circles. Then drag lines from outer edge back toward center, alternating between gaps. Wipe toothpick clean between each drag.
  9. Refrigerate cheesecake bars for at least 4 hours, preferably overnight. Once fully set, use parchment overhang to lift entire block out of pan. Slice into 16 squares with a sharp knife, wiping knife clean between cuts.

Notes

Make sure cream cheese and eggs are at room temperature to avoid lumps. The jiggle test is key: center should wobble slightly when shaken. Let chocolate cool slightly before piping to prevent it from sinking into the cheesecake. Work quickly with the spiderweb design as chocolate sets fast. These bars taste even better the next day. For best results, chill overnight.

Nutrition

Keywords: pumpkin cheesecake bars, spiderweb dessert, Halloween dessert, fall baking, pumpkin dessert, cheesecake bars, chocolate spiderweb, easy fall dessert

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