New York Style Spider Web Cheesecake

I’m just going to start this post by saying I don’t love Halloween…. I AM HALLOWEEN

That’s right. I’m not just a fan, I’m a fiercely passionate connoisseur.


With that said, I meant to post this weeks ago in the beginning of October. But then my sister got married, I had to make a wedding cake, then my boyfriend I decided to move, and before I knew it 17 days went buy and I never got the post up! I seriously suck at blogging…


This is a simple New York style cheesecake. Basic and to the point. Then it’s layered with a super easy ganache recipe. 2 ingredients, that’s it. Finally, it’s topped with a marshmallow spider-web that I’m going to level with you over, it was kinda a disaster at first. But we’ll get to that later.

My brother-in-law (YAY!) isn’t a fan of regular cake. He likes carrot and my spice cake, but the usual chocolate and vanilla? Not a fan. He does love cheesecake though! So for his birthday I wanted to do it up.



Little warning with this cheesecake. It rose out of my pan MAJORLY while baking. Did I have a total freak out? Yep. Then once I took it out, it started to level a bit, but the middle dipped a bit lower than the sides. Not ideal when you want a flat surface. I simply took a small knife and cut off the edged that were raised up. It was actually really simple.

Next minor disaster was the spider web. When I first started, with my hands, I just couldn’t get it to spread out the way I wanted it to. Then it stuck all over me and I straight up couldn’t do anything and lost my mind and almost cried. That happened.

But do we fret when things go wrong? No we don’t. We find a weird but practical solution!

So. I heated up my marshmallows again until they were super melted. Then I took 2 small knives, dipped them each into the melted mix, and used them to spread the marshmallows over the cake. It worked soooooo well!

Or you can just skip the spider web entirely and just enjoy the cheesecake as is.




2 cups finely crushed graham cracker crumbs or oreo cookies (minus the filling)
1/2 cup (1 stick) butter, melted
5 8oz packages full fat cream cheese, softened
1 3/4 cup sugar
2 tbsp all purpose flour
2 tsp vanilla
5 eggs
2 egg yolks
1/3 heavy whipping cream
1 tsp finely shredded lemon rind
1 bag of marshmallows, melted (for the web)

Chocolate Ganache
10 oz semi sweet chocolate chips
5 oz heavy whipping cream


  1. Preheat oven to 325 F
  2. In a medium mixing bowl combine you butter and graham cracker crumbs. Pour this into your 8 or 9 inch cheesecake pan and press down into the bottom and a bit up the sides. Don’t worry if it’s not perfect, 1 inch up one side 2 inches up another, no biggie.
  3. In large bowl of a stand mixer, beat the cream cheese, sugar, vanilla, and flour until light and fluffy. Next, add the eggs and yolk and beat on low until just combined. Finally stir in the whipping cream and lemon peal.
  4. Pour your filling into your pan. Give it a small shake to help it settle and level out.
  5. Bake for 1-1/2 hours or until the center appears set. You can check this by shaking it a bit, if the middle jiggles a lot then it’s not ready. Once your cheesecake has cooled, chill it in the fridge for an hour before making the ganache.
  6. To make your ganache, microwave your heavy whipping cream for 1-1/2 minutes. Pour your chocolate chips directly into the hot cream, and let them sit for a minute. Then give it a good stir with a mix. If the chips aren’t completely melted, throw it back in for 20 seconds.
  7. Pour your ganache over your cheesecake while still in the pan and return it to the fridge for at least another 3 hours. Make sure the ganache has hardened enough before removing the cheesecake from the pan.
  8. Melt your marshmallows in a microwave safe bowl for about a minute. Given it a good stir. You can attempt to spread the marshmallow with your hands once its cooled a bit, or do what I did with the knives (described above).
  9. I used a bit of extra ganache to make some spiders. Just pipe them onto a flat surface covered in parchment paper and let them harden.
  10. Cheesecake is best fresh out of the fridge in my opinion, so I keep it in there until we’re ready to serve. But as long as your house isn’t like a sauna, your ganache shouldn’t melt if you leave it out for a bit. Regardless…enjoy!!!

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