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Home > Recipes > Chocolate Chip Pumpkin Cheesecake

Chocolate Chip Pumpkin Cheesecake Recipe

Chocolate Chip Pumpkin Cheesecake
  • Intermediate

Find Similar Recipes:

Intermediate x HERSHEY’S Mini-Chips Semi-Sweet Chocolate Chips x HERSHEY’S Cocoa x
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Prep Time:
25 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size: 1 slice
Servings per Recipe: 12

  Amount Per Serving %DV *
Calories 520 -
Calories from Fat 0 -
Total Fat 34g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • CHOCOLATE LEAVES(recipe follows, optional)
  • 1 cup canned pumpkin
  • 4 eggs
  • 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 (recipe follows)
  • 3 packages (8 oz. each) cream cheese, softened

Directions

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. 10 to 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.

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  • 5 stars

    8/21/2012

    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!

  • 5 stars

    11/23/2011

    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.

  • 4 stars

    10/18/2010

    The BEST pumpkin cheesecake I have ever had.

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