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1-1/2 cups HERSHEY'S Mini Chips Semi-Sweet Chocolate
1 teaspoon pumpkin pie spice
1 cup sugar
3 tablespoons all-purpose flour
CHOCOLATE COOKIE CRUST
3 packages cream cheese
1. Prepare CHOCOLATE COOKIE CRUST. Increase oven temperature to 400°F.
2. 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.
3. 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. Makes 12 servings.
CHOCOLATE COOKIE CRUST: Heat oven to 350°F. Stir together 1 cup vanilla wafer crumbs (about 30 wafers, crushed), 1/4 cup HERSHEY'S Cocoa, 1/4 cup powdered sugar and 1/4 cup (1/2 stick) melted butter or margarine in medium bowl. Press mixture firmly onto bottom and 1/2-inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.
CHOCOLATE LEAVES: Thoroughly wash and dry several non-toxic leaves. Place 1/2 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate in small microwave-safe bowl. Microwave at MEDIUM (50%) 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.
As a few others have said, this is a rather rich cheesecake, not for the faint of heart either. This wasa the first cheesecake I ever made, but rather than put me off from ever baking one again, it made me love baking cheesecakes! I've made this cheesecake about five times now, and look forward to when I can easily buy all the ingredients in one trip. I can never get the chocolate leaves to turn out right, but the cake is still VERY beautiful!
I find this recipe very easy to put together. It looks beautiful and tastes wonderful! I don't use a chocolate crust though I use a plain Jane graham cracker crust and it's perfect. In fact this is the star of the desserts for Thanksgiving this year.
The BEST pumpkin cheesecake I have ever had.
i made this cake for Halloween but i used gram cracker crust because i was afraid the chocolate crust would be to rich it turned out delicious yum everyone even the kids liked it
I love this cheesecake! It's the cheesecake I make a lot know. Everybody thinks it won't be good, but they figure out they are wrong. This one is a keeper.
This is my third Thanksgiving making the pumpkin chocolate chip cheesecake...it's always a huge hit! My only recommendation would be to raise the baking temp to 300.
Every time I make this, I get rave reviews!
Came out really well but was extremely rich! Would love to try it again and cut the cream cheese with some sour cream to try and lighten it up. My co-workers all said it was fantastic except for that!
I made this and it was great! oooh, so good. My first time making a cheesecake, I'm glad I chose this one to make!
Easier to make that I expected. I mixed the crust in a gallon zipper bag to save on dishes and only had 1 mixing bowl to wash. I made if for Thanksgiving this year and am in the process of making another for a Christmas party. It was a huge success and tastes as good as it looks!
This smelled so good while it was baking, and tasted even better. The only thing I would change is to make a little more crust so it will be enough to go up the sides. It only made enough to cover the bottom. But the cheesecake was thick, about 4 inches high. It's perfect for Thanksgiving dessert. I will definitely make this again.
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