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Devilish Desserts: Pumpkin Chocolate Chip Cheesecake

Source of Recipe

spike & jamie's recipes


List of Ingredients

2 pounds Cream Cheese
1 pound Pumpkin Pie Filling
1 pound Semi-sweet choc chips
4 eggs
1c sugar
Zest and juice of 1 lemon
1t vanilla


Recipe

Cream your cheese with a wire whip blender or with a paddle attachment with sugar, lemon juice and zest along with the vanilla. When nice and gooey and creamy add your pumpkin pie filling, again make it nice and gooey and creamy add your eggs, one at a time, and blend until incorporated then add your next egg. 

In a food processor put in a good amount of Oreo cookies and process into crumbs. Put in a bowl. Add enough butter to the Oreos to so that the mix holds together in a ball when squeezed in the ball of your fist. Form into a crust on the bottom of a spring form pan. Bake at 300 for 10 mins.

Fold 1 pound of choc chips into your cheesecake batter, more or less depending on preference. Preheat oven to 375. Place a pan with water, large enough to hold your spring form pan in the oven.

When oven is preheated place your spring form pan in the water pan, just so the water comes about halfway up the spring form.

Bake for 45 mins. Reduce heat to 300. Bake for additional 20 mins. Shut off oven. Prop door ajar and allow the oven to cool. After the oven is cooled, place your cheesecake in the fridge and allow to cool for at least 4 hours, preferably overnight.