Chocolate cake mix, butter, eggs, cream cheese, powdered sugar, cocoa powder, and vanilla baked into rich, gooey bars.
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So here’s the truth. The first time I made this Chocolate Spiderweb Pumpkin Cheesecake, it wasn’t planned. It was late October, one of those weird in-between days where it’s technically fall but still warm enough to question your life choices. I wanted pumpkin. I wanted chocolate. I did not want a complicated cheesecake with a water bath and emotional commitment.
Sound familiar?
I remember standing in my kitchen, holding a box of cake mix like it was a life raft. And I thought, “You know what? We’re not proving anything today.” Some days you bake from scratch. Some days you use a mix and call it balance. I chose balance.
When I pulled this pumpkin chocolate cheesecake from the oven, it was slightly cracked on top. Not perfect. I almost worried for half a second… then I tasted it. Gooey center. Fudgy bottom. Creamy swirl. And suddenly I did not care about aesthetics. I cared about the corner piece.
Honestly, this Chocolate Spiderweb Pumpkin Cheesecake feels like that friend who shows up overdressed to a casual dinner but somehow makes it charming instead of awkward. It looks dramatic. It tastes indulgent. But it’s secretly easy.
Why you’ll Love this Chocolate Spiderweb Pumpkin Cheesecake?
I won’t say it’s the best dessert ever because, come on, that’s dramatic. But I will say this pumpkin chocolate dessert hits a sweet spot I didn’t know I needed.
The base layer bakes up almost like a brownie. Dense. Rich. Slightly chewy around the edges. Then the cheesecake topping stays soft and creamy with just enough chocolate to make you pause mid-bite. It’s not fully cake. Not fully cheesecake. It lives somewhere in between, which I weirdly love.
And the spiderweb vibe? That’s just fun. Especially if you’re into Halloween desserts but don’t want to carve anything. (I love pumpkins, I hate pumpkin carving. There. I said it.)
This Chocolate Spiderweb Pumpkin Cheesecake works for fall gatherings, Halloween parties, random Tuesday stress-baking sessions… you name it.
Ingredient Notes
Before you dive into this chocolate pumpkin cheesecake situation, let’s talk ingredients. Not in a lecture way. Just in a “learn from my small mistakes” way.
- Chocolate or Devil’s Food Cake Mix – Devil’s food gives a deeper chocolate flavor. Regular chocolate is slightly lighter. Both work. I’ve used both. I honestly go with whatever’s on sale.
- Butter (Softened) – If it’s too cold, you’ll be fighting it with the mixer and muttering under your breath. Let it sit out. Or microwave it carefully. Carefully. We’ve all accidentally melted it before.
- Eggs – Room temperature helps everything blend smoothly. But have I used cold eggs straight from the fridge? Yes. And it survived.
- Cream Cheese – Please soften it. Lumps in the cheesecake layer of your Chocolate Spiderweb Pumpkin Cheesecake are not the vibe.
- Powdered Sugar – Sift if you’re feeling patient. I don’t always. It usually works out.
- Cocoa Powder & Vanilla – They round out the flavor so the dessert bars don’t just taste sweet—they taste intentional.
How to Make Chocolate Spiderweb Pumpkin Cheesecake?
- Preheat your oven and spray a 9×13 pan. Don’t skip the spray. Trust me.
- In a big bowl, mix the cake mix and softened butter. It’ll look crumbly at first. Keep going. Add two eggs and mix until it turns thick and glossy. Spread that into the bottom of your pan. It’ll feel dense. That’s normal. That’s what gives this Chocolate Spiderweb Pumpkin Cheesecake its fudgy base.
- In the same bowl—because fewer dishes equals happiness—beat together the cream cheese, powdered sugar, cocoa powder, vanilla, and remaining eggs. Mix until smooth. Mostly smooth. A tiny lump won’t ruin your life.
- Pour that over the base and spread gently.
- Bake until the edges are set and the center has a slight jiggle. Not liquid. Not stiff. Just a little wobble in the middle. If you overbake it, it’s still good. Just less gooey. I may or may not have tested that theory.
- Let it cool. This part is painful. But cutting too soon turns your pumpkin cheesecake bars into lava squares. Delicious lava squares… but still.
Storage Options
This Chocolate Spiderweb Pumpkin Cheesecake actually tastes better the next day. The flavors settle in. The texture firms up slightly.
Store it covered in the fridge for up to five days. Or freeze slices individually. Future-you will be very grateful when dessert magically appears in the freezer on a random Thursday night.
Variations & Substitutions
You can absolutely tweak this chocolate pumpkin dessert.
- Swap in a pumpkin spice cake mix for more fall flavor.
- Add a swirl of actual pumpkin puree if you want it more pumpkin-forward.
- Stir in mini chocolate chips for extra texture.
- Leave out pecans if you’re not into nuts. I’m on the fence about them sometimes.
Recipes should bend a little. They’re not contracts.
What to Serve With Chocolate Spiderweb Pumpkin Cheesecake?
Coffee is the obvious choice. Strong coffee. Maybe something pumpkin-spiced if you’re fully embracing the season. A scoop of vanilla ice cream on warm slices? Dangerous. In the best way.
Sometimes I eat it straight from the fridge with a fork and call it “taste testing.” No judgment here.
FAQ
Can I make this ahead?
Yes. And I kind of recommend it. It slices cleaner after chilling.
Is it more cake or cheesecake?
Honestly… both? It’s fudgy like cake, creamy like cheesecake. It refuses to choose.
Can I double it?
You can, but use a larger pan or two pans. This dessert spreads. Like holiday gossip.
If you make this Chocolate Spiderweb Pumpkin Cheesecake, I genuinely want to know—did you cut a corner piece first? Or are you one of those patient people who waits politely? I’ve never been that person. And I’m okay with that.
Chocolate Spiderweb Pumpkin Cheesecake
Ingredients
Base Layer
- 1 15.25 oz box chocolate or devil’s food cake mix
- ½ cup unsalted butter softened
- 2 large eggs
Cheesecake Layer
- 8 oz cream cheese softened
- 4 cups powdered sugar 16 oz
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
Prepare the Oven and Pan
- Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with nonstick spray to prevent sticking and ensure clean removal after baking.
Prepare the Base Layer
- In a large mixing bowl, combine the cake mix and softened butter. Using an electric mixer, beat until the mixture forms a crumbly texture. Add two eggs and continue mixing until a thick, cohesive batter forms. Spread the batter evenly into the prepared baking dish, pressing gently to create a uniform base layer.
Prepare the Cheesecake Layer
- In the same mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and cocoa powder, mixing until fully incorporated. Add the remaining two eggs and vanilla extract, and continue mixing until the mixture is smooth and free of lumps.
Assemble the Dessert
- Carefully spread the cheesecake mixture evenly over the chocolate base layer. Use a spatula to smooth the surface and ensure even coverage.
Bake
- Place the baking dish in the preheated oven and bake for approximately 45 minutes. The edges should appear set, and the center should no longer appear wet. Avoid overbaking, as the dessert will continue to set as it cools.
Cool and Serve
- Remove from the oven and allow the dessert to cool completely in the pan before slicing. Cooling ensures clean cuts and proper texture development. Slice into 12 portions and serve.
Notes
