Chocolate Chip Pumpkin Cheesecake

Portions:12
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Ingredients

  • 3 packagescream cheese softened (8 oz. each)
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin
  • 4 eggs
  • 1½ cups HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips
  • CHOCOLATE LEAVES recipe below, optional

Instructions

  • Prepare CHOCOLATE COOKIE CRUST.
  • Increase oven temperature to 400°F.
  • Beat cream cheese, sugar, flour and pumpkin pie spice in large bowl until well blended.
  • Add pumpkin and eggs; beat until well blended.
  • Stir in small chocolate chips; pour batter into prepared crust.
  • Bake 10 minutes.
  • Reduce oven temperature to 250°F; continue baking 60 minutes or until almost set.
  • Remove from oven to wire rack.
  • With knife, loosen cake from side of pan.
  • Cool completely; remove side of pan.
  • Refrigerate about 5 hours before serving.
  • Prepare and garnish with CHOCOLATE LEAVES, if desired.
  • Cover; refrigerate leftover cheesecake.

Notes / Tips / Wine Advice:

CHOCOLATE COOKIE CRUST:

Heat oven to 350°F. Stir together 1 cup vanilla wafer crumbs (about 30 wafers), ¼ cup HERSHEY’S Cocoa, ¼ cup powdered sugar and ¼ cup (½ stick) melted butter or margarine in medium bowl. Press mixture firmly onto bottom and ½-inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.

CHOCOLATE LEAVES:

Thoroughly wash and dry several non-toxic leaves. Place ½ cup HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. 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.) Place on wax paper-covered cookie sheet; refrigerate until very firm. Beginning at stem, carefully pull green leaves from chocolate leaves; refrigerate until ready to use.
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Course Cake / Cheese / Chocolate
Holliday Halloween