Chocolate Chip Pumpkin Cheesecake

Name: Chocolate Chip Pumpkin Cheesecake
Prep time: 30 min
Cook time: 1 h 8 min
Total time: 1 h 38 min
Ingredients: 1 cup Vanilla wafer crumbs (about 30 wafers, crushed); 1/4 cup Cocoa; 1/4 cup Powdered sugar; 1/4 cup Butter or margarine (melted); 3 packages (8 oz. each) Cream cheese (softened); 1 cup Sugar; 3 tbsp All-purpose flour; 1 tsp Pumpkin pie spice; 1 cup Canned pumpkin; 4 Eggs; 1 1/2 cup Mini semi-sweet chocolate chips; 1/2 cup Mini semi-sweet chocolate chips (for leaves)

Chocolate chip pumpkin cheesecake with a chocolate cookie crust.

1h 38m

Easy

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Ingredients

Vanilla wafer crumbs (about 30 wafers, crushed) 1 cup

Cocoa 1/4 cup

Powdered sugar 1/4 cup

Butter or margarine (melted) 1/4 cup

Cream cheese (softened) 3 packages (8 oz. each)

Sugar 1 cup

All-purpose flour 3 tbsp

Pumpkin pie spice 1 tsp

Canned pumpkin 1 cup

Eggs 4

Mini semi-sweet chocolate chips 1 1/2 cup

Mini semi-sweet chocolate chips (for leaves) 1/2 cup

Instructions

Make Crust

Heat oven to 350 F. In medium bowl, stir together 1 cup vanilla wafer crumbs, 1/4 cup cocoa, 1/4 cup powdered sugar and 1/4 cup 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.

Make Filling and Bake

Increase oven temperature to 400 F. In large mixer bowl, beat cream cheese, sugar, flour and pumpkin pie spice 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 250F; continue baking 50 minutes.

Cool and Garnish

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.

Make Chocolate Leaves (Optional)

Thoroughly wash and dry several non-toxic leaves. In small microwave-safe bowl, place 1/2 cup mini semi-sweet chocolate chips. Microwave at HIGH (100%) 30 to 60 seconds or until smooth when stirred. With small soft-bristled pastry brush, brush melted chocolate on backs of leaves. 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.