Ingredients:

  • 1 ½ cups Graham Cracker or Chocolate Wafer crumbs (about 200g)
  • ¼ cup Black Cocoa Powder
  • ¼ cup Granulated Sugar
  • 6 Tablespoons Unsalted Butter, melted
  • Pinch of Salt (for crust)
  • 3 blocks (24 oz / 680g) Full-Fat Cream Cheese, softened
  • 1 cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 1 cup Pumpkin Puree (not pie filling)
  • 3 Large Eggs, room temperature
  • ½ cup Sour Cream or Full-Fat Greek Yogurt, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • ⅛ teaspoon Ground Cloves
  • Pinch of Salt (for filling)
  • 4 oz (115g) White Chocolate Chips
  • 1 Tablespoon Heavy Cream
  • Black Gel Food Colouring (optional)

Instructions:

  1. Preheat oven to 325°F (160°C). Wrap the exterior of a 9-inch springform pan tightly in 2-3 layers of heavy-duty foil. Set up a large roasting pan nearby for the water bath.
  2. Make the Crust: Combine graham cracker crumbs, black cocoa powder, ¼ cup sugar, and a pinch of salt. Mix in the melted butter until evenly moistened. Press firmly into the bottom and slightly up the sides of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Prepare the Filling Base: Beat the softened cream cheese until completely smooth. Gradually beat in the 1 cup of granulated sugar and the brown sugar until the mixture is light and fluffy.
  4. Incorporate Wet Ingredients: Beat in the pumpkin puree, sour cream, and vanilla extract until just combined. Avoid overmixing.
  5. Add Eggs and Spices: Beat in the eggs one at a time, mixing on low speed only until the yolk disappears. Gently fold in the salt and all the spices (cinnamon, ginger, nutmeg, cloves). Do not overmix once the eggs are incorporated.
  6. Bake: Pour the batter over the cooled crust. Place the foil-wrapped springform pan inside the roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan (the water bath).
  7. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still wobble slightly.
  8. Cooling Protocol: Turn the oven off, crack the door open slightly, and leave the cheesecake inside for 1 hour. This gradual cooling is crucial to prevent cracking.
  9. Chill: Remove from the water bath, cool completely on a wire rack, then cover and chill in the refrigerator for at least 6 hours, preferably overnight.
  10. Decorate the Web: Melt the white chocolate with the heavy cream gently. Transfer to a piping bag. Pipe concentric circles onto the chilled cheesecake. Use a toothpick to drag lines from the center outwards to create the spiderweb effect. Allow the web to set before slicing and serving.