Innocents are snared easily by a ganache spiderweb. Spun by a gumdrop spider with limber licorice-string legs, the web is draped over a dangerously addictive and creamy no-bake cheesecake. Candy Spiders make a creepy garnish.

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Ingredients

For the Crust
For the Ganache
For the Filling

Directions

Instructions Checklist
  • Make the crust: Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.

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  • Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.

  • Make the filling: Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice.

  • Whisk cream until medium-stiff peaks form. Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.

  • Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip. Starting in the center of the cheesecake, pipe a spiral, spacing lines about 1/2 inch apart. Pull the tip of a paring knife in a gently curved line from the center of the spiral to outer edge. Wipe knife clean, and repeat every inch or so to form a web.

  • Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.

Reviews (25)

142 Ratings
  • 5 star values: 37
  • 4 star values: 50
  • 3 star values: 34
  • 2 star values: 17
  • 1 star values: 4
Rating: Unrated
10/28/2011
I've tried this recipe with a few variations, and it is really a hit! Easy, and delicious! Give it a try! If you want to have a look at my version, I published it here http://www.larecetadelafelicidad.com/2011/10/tarta-philadelphia-chocolate-halloween.html
Rating: Unrated
10/28/2011
I've tried this recipe with a few variations, and it is really a hit! Easy, and delicious! Give it a try! If you want to have a look at my version, I published it here http://www.larecetadelafelicidad.com/2011/10/tarta-philadelphia-chocolate-halloween.html
Rating: Unrated
10/31/2010
I made this today and it came out great. Instead of lemon juice I used Vanilla extract. It tastes really good with the vanilla. I would recommend this recipe.
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Rating: Unrated
10/26/2010
My photo shows the wafers that can be used - but I'm sure there are tons of others. Haven't tried this yet, but looks great - maybe with some lil turkeys for thanksgiving dessert!
Rating: Unrated
11/12/2008
This is THE BEST cheesecake I've ever made or eaten! This was such a success, I am thrilled to have found this recipe. I made it into cupcakes and it makes a lot! I didn't use all of it, but I think it would have made around 36-42 regular sized cupcakes. The ganache looked amazing and was so easy!
Rating: Unrated
11/06/2008
Great cake I left the lemon out very good. I wasnt sure but mine looked just like picture very pleased!!!
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Rating: Unrated
10/29/2008
I cannot seem to find the chocolate wafers this year, I plan to substitute w/ choc. graham crackers. Do I have to freeze the cake? Is this what makes the sugar dissolve properly? ususally no bake cheesecake recipes call for powdered sugar, so I am concerned the sugar will make the cake grainy?? Any suggestions or advice?
Rating: Unrated
10/23/2008
It's a real yummy cake especially with the oreo crust. I had it refridgerated overnight and later freeze it for an hour so that the middle is perfectly firmed before cutting it. It's a favourite!
Rating: Unrated
10/23/2008
Why is it called ganache ?? and where do I find chocolate wafers?
Rating: Unrated
10/19/2008
Wow this was soooo yummy! I made some changes... and I don't have enough room to write them all here! Used Oreos for the crust and nothing else, made mini cheesecakes in cupcake cups instead of a large cheesecake. Email me if you want details. :) Overall fabulous!!! brookesummer@gmail.com
Rating: Unrated
10/19/2008
Can I use chocolate graham crackers instead?
Rating: Unrated
10/18/2008
Wafer cookies they're sold in the ice cream area or where they have toppings. This cake was sooooo good and with this cookies I did not add more sugar for the crust it was just right sweet and little bit less in my cream mixture too.
Rating: Unrated
10/17/2008
No, she is using the chocolate wafers. They are in a long narrow yellow box and are usually hard to find in the cookie aisle of the store. I usually have to ask someone where they are. Usually on the top shelf.
Rating: Unrated
10/17/2008
Chocolate Wafers- are we talking "Oreos?"
Rating: Unrated
10/17/2008
Martha! Give us a lower cal version of this.
Rating: Unrated
10/16/2008
It's typical for a cheesecake of this type to take about 35 minutes in the making and at least an hour in the refridgerator, so I'd assume 2 hours to be on the safe side.
Rating: Unrated
10/16/2008
how long did it take to make ?
Rating: Unrated
10/16/2008
how long did it take to make ?
Rating: Unrated
10/16/2008
how long did it take to make ?
Rating: Unrated
10/16/2008
how long does this take you to make ??
Rating: Unrated
10/16/2008
how long does this take you to make ??
Rating: Unrated
10/16/2008
how long does this take you to make ??
Rating: Unrated
10/16/2008
how long does this take you to make ??
Rating: Unrated
10/10/2008
I made this and yes, it should be kept in the freezer. I know it sounds odd, but true. I would do 2 sticks of butter instead of 1 1/5 because I felt the crust is not sold enough. The taste is good, I will eliminate the lemon juice next time because I believe that to be not essential and will add vanilla instead.
Rating: Unrated
10/04/2008
Is this supposed to be frozen or should it say freeze for at least 1 hour or refridgerate overnight? Thanks!