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    Pumpkin Chocolate Cheesecake


    Source of Recipe


    Libby/Selena


    Recipe Introduction


    Pumpkin & Chocolate? Its a good thing *S*


    List of Ingredients


    • CHOCOLATE COOKIE CRUST (recipe follows)
    • 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
    • CHOCOLATE LEAVES, optional


    Instructions


    1. Prepare CHOCOLATE COOKIE CRUST. Increase oven temperature to 400°F.

    2. Beat cream cheese, sugar, flour and pumpkin pie spice in large mixer bowl until well blended. Add pumpkin and eggs; beat until well blended. Stir in small chocolate chips; pour batter into prepared crust.
    3. 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 before serving. Prepare and garnish with CHOCOLATE LEAVES, if desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings
    4. CHOCOLATE COOKIE CRUST: Heat oven to 350°F. In medium bowl, stir together 1 cup vanilla wafer crumbs (about 30 wafers), 1/4 cup HERSHEY'S Cocoa, 1/4 cup powdered sugar and 1/4 cup (1/2 stick) melted butter or margarine. Press mixture firmly onto bottom and 1/2-inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.


    Final Comments


    Enjoy warm with ice-cream or whipped cream.
 

 

 

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