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Chocolate Chip Pumpkin Cheesecake
Makes 10 - 12 servings

 

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Chocolate Chip Pumpkin CheesecakePrep Time: 20 min.
Baking Time:1 hr. 10 min.
Chill Time: 5 hrs.

Ingredients

  • Chocolate Cookie Crust (recipe below)
  • 3 - packages (8 oz. each) cream cheese, softened
  • 1 - cup sugar
  • 3 - Tablespoons all-purpose flour
  • 1 - teaspoon pumpkin pie spice
  • 1 - cup canned pumpkin
  • 4 - eggs
  • 1-1/2 - cups Hershey’s Mini Chips Semi-Sweet Chocolate Chips
  • Chocolate Leaves (recipe below, optional)

Directions

Prepare Chocolate Cookie Crust. Increase oven temperature to 400°F.

  1. Beat cream cheese, sugar, flour and pumpkin pie spice in large bowl until well blended.
  2. Add pumpkin and eggs; beat until well blended.
  3. Stir in small chocolate chips; pour batter into prepared crust.
  4. Bake 10 minutes.
  5. Reduce oven temperature to 250°F; continue baking 60 minutes or until almost set.
  6. Remove from oven to wire rack.
  7. With knife, loosen cake from side of pan.
  8. Cool completely; remove side of pan.
  9. Refrigerate about 5 hours before serving.
  10. Prepare and garnish with Chocolate Leaves, if desired.
  11. Cover; refrigerate leftover cheesecake.

Chocolate Cookie Crust

Baking Time: 8 min.

Ingredients

  • 1 cup vanilla wafer crumbs (about 30 wafers)
  • 1/4 cup Hershey’s Cocoa
  • 1/4 cup powdered sugar
  • 1/4 cup (1/2 stick) melted butter or margarine

Directions

Preheat oven to 350°F.

  1. Stir together vanilla wafer crumbs, cocoa, powdered sugar and butter or margarine in medium bowl. 
  2. Press mixture firmly onto bottom and 1/2-inch up side of 9-inch spring-form pan.
  3. Bake 8 minutes; cool slightly.

Chocolate Leaves

  • Ingredients
  • Several non-toxic leaves
  • 1/2 cup Hershey’s Mini Chips Semi-Sweet Chocolate Chips

Directions

  1. Thoroughly wash and dry several non-toxic leaves.
  2. Place Mini Chips Semi-Sweet Chocolate Chips in small microwave-safe bowl.
  3. Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred.
  4. With small, soft-bristled pastry brush, brush melted chocolate on backs of leaves. (Avoid getting chocolate on leaf front; removal may be difficult when chocolate hardens.)
  5. Place on wax paper-covered cookie sheet; refrigerate until very firm.
  6. Beginning at stem, carefully pull green leaves from chocolate leaves.
  7. Refrigerate until ready to use.

 
 
 
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