Pumpkin Cheesecake Squares with Dark Chocolate Spider Webs

Halloween makes me want to get a little playful in the kitchen. Pumpkins, warm spices, chocolate, and all those cute, slightly spooky decorations make this time of the year especially fun for baking.

This Halloween feels even more special because we have friends and their family staying with us for the weekend. The house is a little noisier, the kitchen a little busier, and there is always someone looking for something to snack on. I love these weekends when meals stretch into long conversations, the children are busy entertaining themselves, and there is no particular rush to do anything.

I wanted to make something that felt festive but was also delicious enough for everyone to enjoy. And since I have been in a pumpkin-baking mood lately, a homemade pumpkin cheesecake seemed like the perfect choice.

I made the pumpkin purée from scratch. It takes a little extra effort, but I love using real pumpkin in my baking. The naturally sweet, earthy flavour works beautifully with cinnamon and the creamy richness of the cheesecake filling.

Instead of regular cream cheese, I reached for labneh, something I always enjoy incorporating into desserts. Its gentle tanginess balances the sweetness and gives this cheesecake a lovely flavour. The biscuit base adds just the right amount of crunch against the creamy filling.

And because it is Halloween, I couldn’t leave it looking like an ordinary cheesecake!

I cut it into squares, added little swirls of whipped cream, and finished each piece with homemade dark chocolate spider webs. They were surprisingly enjoyable to make, and I think those delicate chocolate decorations transformed a simple homemade cheesecake into a rather charming Halloween dessert.

The best part? It is a dessert you can prepare ahead of time, leaving more time to enjoy the weekend with everyone.

Homemade Pumpkin Cheesecake Recipe

Makes 12–16 squares
Bake at 160°C
Chill 4–6 hours

Ingredients

For the biscuit base

• 14–15 digestive biscuits
• 75 g unsalted butter, melted

For the homemade pumpkin purée

– Approximately 550–650 g peeled, deseeded pumpkin, cut into cubes (to yield about 400 g purée)

For the cheesecake filling

• 400 g labneh
• 150 ml fresh cream
• 400 g homemade pumpkin purée
• 180 g sugar
• 3 eggs
• 1 tbsp ground cinnamon

For the Halloween decoration

• 100 ml whipping cream, whipped to soft or medium peaks
• 60–80 g dark chocolate, melted
• A little icing sugar for the whipped cream, optional

Method

For the puree
Steam the peeled and chopped pumpkin until completely tender, approximately 15–20 minutes, depending on the size of the pieces. Allow it to cool, then blend until smooth. If the purée appears watery, drain it through a fine sieve or gently cook it over low heat until some of the excess moisture evaporates. Measure out 400 g of thick, smooth pumpkin purée and allow it to cool completely before using.

• For the cheesecake
• Preheat the oven to 170°C. Crush the digestive biscuits into fine crumbs using a food processor or rolling pin. Add the melted butter and mix until the crumbs resemble damp sand. Line an approximately 20 cm (8-inch) square baking tin with parchment paper, leaving some overhang for easy lifting.
• Press the biscuit mixture firmly and evenly into the base of the prepared tin. Bake for 8–10 minutes, then remove from the oven and allow it to cool slightly. Reduce the oven temperature to 160°C. In a large mixing bowl, combine the labneh and sugar. Using an electric hand beater on low speed, whisk until smooth.
• Add the fresh cream, cinnamon, and cooled pumpkin purée. Mix until everything is well combined and creamy. Add the eggs one at a time, mixing gently after each addition. Avoid overbeating once the eggs are added, as incorporating too much air may cause the cheesecake to crack during baking.
• Pour the smooth pumpkin cheesecake mixture over the prepared biscuit base. Place the baking tin in the preheated oven at 160°C and bake for approximately 50–65 minutes, or until the edges are set and the centre still has a gentle wobble. Turn off the oven and leave the cheesecake inside for about an hour with the door slightly ajar.
• This gradual cooling helps prevent sudden temperature changes and reduces the risk of cracks. Remove from the oven and allow it to cool completely at room temperature. Refrigerate for at least 4–6 hours, preferably overnight, until properly chilled and firm.
• Melt the dark chocolate using a microwave in short intervals or over a double boiler. Transfer it to a small piping bag and snip off a tiny corner. On a sheet of parchment paper, pipe several lines radiating outward from a central point, like the spokes of a wheel.
• Connect the lines with gently curved chocolate arcs to create a spider-web pattern. Repeat to make as many webs as needed, plus a few extras in case some break. Allow the chocolate to set completely in a cool place or refrigerate briefly until firm.
• Carefully peel the webs away from the parchment. Lift the chilled cheesecake out of the tin and cut it into neat squares using a sharp knife. Wipe the knife clean between cuts for smooth edges.
• Pipe a swirl of whipped cream onto each square and gently position a dark chocolate spider web on top. Keep refrigerated until ready to serve, adding the chocolate decorations close to serving time for the neatest finish.

Few Tips for the Perfect Pumpkin Cheesecake

• Use thick labneh. A well-strained labneh gives the filling a richer, creamier consistency.
• Avoid watery pumpkin purée. Homemade purée can vary in moisture, so drain it if necessary.
• Don’t overmix the eggs. A gentle mixing process helps achieve a smooth cheesecake with fewer cracks.
• Give it time to chill. Cold cheesecake slices much more neatly and holds its shape beautifully.
• Make extra chocolate webs. The finer chocolate strands can be delicate, especially when lifting them off the parchment.

A Little Halloween Sweetness

I think the charm of homemade desserts lies in these little personal touches. Not everything needs to be elaborate. Sometimes a familiar recipe, a seasonal ingredient, and a bit of imagination are enough to make something memorable.

These pumpkin cheesecake squares are creamy, warmly spiced, slightly tangy, and just sweet enough. The chocolate decorations bring a little Halloween drama to the plate without taking away from the dessert itself.

And when you have friends and family gathered around, sharing something homemade feels even more special.