Name: Pressure Cooker Halloween Spider Web Cheesecake
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6 servings
Ingredients: 7 sheets Cinnamon Graham Crackers ( (or other type of cookie)); 2 teaspoons White Sugar; 2 Tablespoons Butter (melted); 16 oz Cream Cheese (room temperature); 1/2 cup White Sugar; 1/4 cup Whipping/Heavy Cream; 1 teaspoon All Purpose Flour ((cornstarch or potato starch); 1/2 teaspoon Pure Vanilla Extract; 1 Vanilla Bean (caviar removed); 2 large Eggs (room temperature); 1 large Egg Yolks (room temperature); See Dulce de Leche Recipe; 3/4 cup Milk Chocolate Chips; 1-2 teaspoons Shortening

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Pressure Cooker Halloween Spider Web Cheesecake with a Dulce de Leche Topping and spider web, are perfect for your Halloween Party.

Pressure Cooker Halloween Spider Web Cheesecake

Pressure Cooker Halloween Spider Web Cheesecake (photo courtesy of Kim Vierra)

This Pressure Cooker Halloween Spider Web Cheesecake with a Dulce de Leche topping,has specks of real vanilla bean which adds a delicious flavor to this New York Style Vanilla Bean Cheesecake.

Cheesecakes make great gifts for the Holidays.

This idea and design is from Kim Vierra, who is a member of my This Old Gal Cooking Group.

Thank you so much Kim for your wonderful idea. photos and design.

Before you get started making this Pressure Cooker Cheesecake, please read my article called Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.

Cast of Ingredients for Pressure Cooker Halloween Spider Web Cheesecake

Other yummy Pressure Cooker Cheesecakes to try are the Meyer Lemon Cheesecake, Blackberry Cheesecake, Cookies ‘N Creme Cheesecake, Pressure Cooker New York Cheesecake, Banana Pudding Cheesecake, Coconut Almond Fudge Cheesecake.

Holiday Cheesecakes to try are my Pressure Cooker Holiday Spice Peppernuts Cheesecake (Pfeffernüsse) and Bourbon Pumpkin Pie Cheesecake (Pake).

For a lighter cheesecake, try my Italian Ricotta Cheesecake or Italian Meyer Lemon Ricotta Cheesecake, which are 50% less calories.

Photo courtesy of Lauren Deschamps

Some people like to make individual size Pressure Cooker Halloween Spider Web Cheesecakes using Mason Jars.

If you would like to do that for this recipe, you will only need six Kerr Half Pint (8 oz) Mason Jars or 12 Ball 4 oz Mason Jars.

They can be made with or without crust. Just divide the crust (if using), filling and topping equally between each jar.

For fun Holiday Mini 4 oz size Mason Jar Cheesecakes, check out my Red White and Blue Cheesecake Singles.

Add graham crackers and sugar into the bowl of a food processor.

My food processor makes this task so easy. Many of my recipes call for using a food processor to cut down on having to chop veggies, mix ingredients, etc.

The time saved using a food processor is worth the price in gold!

Alternatively, use a large baggie and put the graham crackers inside, seal it and take a rolling pin and crush the crackers.

Pulse until small crumbs form.

Add melted butter and combine.

Add the Crust to the Fat Daddio’s Push Pan

I prefer the 6″ Fat Daddio’s Push Pan, because clean up is so very easy, but some people prefer a Spring Form Pan.

Grease your Cheesecake Pan and then place a Parchment Round into the bottom of the pan. Grease the Parchment Round.

If you don’t have parchment, don’t worry.

It just might be a little more difficult to separate the cake from the bottom of the pan.

Press crumb mixture into pan using a Fox Run Tart Tamper or your fingers, forming a neat border around the edge and slightly up the sides.

A tip for this Pressure Cooker Halloween Spider Web Cheesecake and all other cheesecakes, is that when pressing the crumbs into the cheesecake pan, don’t push them up too high on the sides.

You don’t want moisture to get into the crust, causing a gummy crust.

It is helpful to put the pan with the crust into the freezer while preparing the filling.

Remove the Caviar from the Vanilla Bean

Put a slit down one side of the Vanilla Bean.

Take the back of the knife and run it down the opening to reveal the Vanilla Bean Caviar.

My preference for Vanilla Beans is the Beanilla Vanilla Beans brand.

Mix the cream cheese, sugar, vanilla, cream, vanilla bean and flour until smooth.

Add one egg at a time. Just use the pulse button for one second after each egg added. It is okay if you see some of the yellow yolk.

Make sure not to overmix the filling after you have added the eggs.

Before you get started making this Pressure Cooker Cheesecake, please read my article called Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.

Lightly give the batter a mix, so that the Eggs are gently incorporated..

I like to cover my cake pan with a paper towel and a piece of foil, to eliminate water from landing on the cheesecake. Loosely secure the foil.

If any moisture gets on the cake, just dab it off with a paper towel.

Pressure Cooker Guide Making & Using Foil Sling

Please see my article on Making and Using a Foil Sling in the Pressure Cooker.

It is cheap to make and you will find yourself using it all your Pot in Pot cooking.

If you don’t want to make this Homemade Sling, you might prefer this Silicone Sling/ Vegetable Steamer which is a nice product.

Some people like to use Grafiti Bands Cross Style as they make it so easy to get pans and bowls in and out of the Pressure Cooker. The Grafiti Bands will hold the paper towel in place nicely, as well.

Lower Cheesecake into Pressure Cooker

A cheesecake is done before the center of it is set. It will be a bit jiggly in the center and the sides will be slightly higher.

Don’t feel the urge to cook longer or else the top will crack.

The heat that is trapped inside will continue to cook the center while the cheesecake cools.

Spider Web Halloween Cheesecake (photo courtesy of Kim Vierra)

Any jar that will fit into the opening of the Push Pan will work.

A Cheesecake desperately needs at least 12 hours in the refrigerator, so please, please, make your Cheesecake the day before you need it and let it set up properly in the refrigerator overnight.

It will taste much, much, much, better. Really, I am not joking.

Pressure Cooker Halloween Spider Web Cheesecake will taste good on the same day, but will taste incredible the next day.

I use this LamsonSharp Chef’s Slotted Turner to remove the cheesecake to a plate.

It’s super thin and fits easily between the Cheesecake and the base of the pan.

It is not a good idea to cut the cheesecake on top of the Push Pan base, as it will scratch and sticking will become a problem.

Pressure Simple Dulce de Leche Recipe

Make this Simple Dulce de Leche Topping using your Instant Pot of Pressure Cooker or Slow Cooker.

Make sure your Cheesecake is completely cooked before adding the Topping.

Pour a generous helping of this Simple Dulce de Leche Topping over the cold cheesecake.

Use a spatula or butter knife and spread evenly over the cheesecake.

Pressure Cooker Halloween Spider Web Cheesecake (photo courtesy of Kim Vierra)

For Kim Vierra’s Spider Web Design, melt milk chocolate chips with shortening in a microwave save bowl. Heat at 20 second intervals, stirring in between until you get a consistency that’s able to be piped.

Fill a pastry bag fitted with a small diameter tip with the melted chocolate.

Starting at the center pipe a swirl of chocolate continuing outward. When done use a knife or toothpick to create the web design by pulling from the center of the swirl toward the outer edge.

For the spider. On parchment paper using same small diameter tip pipe out 8 legs.

On top of the legs pipe out two small ball shapes for the body.

Place in the refrigerator to harden.

Peel off of the parchment and place on your Pressure Cooker Halloween Spider Web Cheesecake when ready to serve.

For a Turtle Cheesecake, top with my Simple Dulce de Leche Recipe or melted caramel, nuts and my Chewy Gooey Hot Fudge Sauce.

Kitchen Equipment and Essentials

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Here is the handy printable recipe:

Pressure Cooker Halloween Spider Web Cheesecake

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Servings: servings

Author: This Old Gal

Ingredients

Crust

7 sheets Cinnamon Graham Crackers (or other type of cookie)
2 teaspoons White Sugar
2 Tablespoons Butter melted

Filling

16 oz Cream Cheese room temperature
1/2 cup White Sugar
1/4 cup Whipping/Heavy Cream
1 teaspoon All Purpose Flour (cornstarch or potato starch
1/2 teaspoon Pure Vanilla Extract
1 Vanilla Bean caviar removed
2 large Eggs room temperature
1 large Egg Yolks room temperature

Crust

Add graham crackers and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form.
Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.
Pour graham cracker mixture into bottom of greased cheesecake pan and press the mixture firmly into the bottom of the pan and nor more than one inch up along the sides.
Place pan with crust into the freezer for 15 minutes.

Filling

Blend together cream cheese, sugar, flour, vanilla bean caviar, heavy cream and vanilla extract until smooth.
Add eggs and yolk, one at a time, mixing just to combine.
Pour filling into the pan, on top of the graham cracker crust.

Cook

Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and loosely secure the foil.
Place cheesecake into pressure cooker using a sling.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 38 minutes. When Beep sounds, wait 18 minutes and then release any remaining pressure and remove the Lid.
Remove the foil and paper towel and dab off any liquid that may have accumulated.
The center will be a bit jiggly, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.
Let cool on wire rack for one hour. Lightly cover and place in refrigerator overnight.

Topping

Spread the Simple Dulce de Leche evenly over the cold cheesecake.

Spider Web Design

Melt 3/4 cup milk chocolate chips with 1-2 teaspoons of shortening in a microwave save bowl. Heat at 20 second intervals, stirring in between until you get a consistency that's able to be piped.
Fill a pastry bag fitted with a small diameter tip with the melted chocolate. Starting at the center pipe a swirl of chocolate continuing outward. When done use a knife or toothpick to create the web design by pulling from the center of the swirl toward the outer edge.
For the spider. On parchment paper using same small diameter tip pipe out 8 legs. On top of the legs pipe out two small ball shapes for the body. Place in the refrigerator to harden. Peel off of the parchment and place on cake when ready to serve.

Notes

Any kind of cookie crumbs can be used. Nilla Wafers, Shortbread, Ginger Snaps, Chocolate thins, etc.

Use 1 teaspoon more flour if you want a denser filling.

If you use a 7 inch pan, cut the cooking time to 30 minutes. I like the height of the cake in a 6 inch pan. The percentage of filling to crust is perfect.

If using the mini 4 inch pans, cook for 12 minutes.

For Single Serving Jar Cheesecake
8 oz Wide Mouth Glass Jar - cook 7 minutes
4 oz Wide Mouth Glass Jar - cook 4 minutes
16 oz Glass Jars - DON'T DO IT!
15 minute Natural Pressure Release

Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!