Chocolate Chip Pumpkin Cheesecake
Ingredients| |
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Prepare CHOCOLATE COOKIE CRUST. 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 250øF; continue
baking 50 minutes. 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.
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
CHOCOLATE LEAVES: Thoroughly wash and dry several non-toxic leaves. In
small microwave-safe bowl, place 1/2 cup HERSHEY S MINI CHIPS
Semi-Sweet Chocolate. Microwave at HIGH (100%) 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.
Hershey s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible recipe format by Karen Mintzias ([email protected])
Servings: 1
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