Chocolate Chip Pumpkin Cheesecake

Ingredients

Directions

Prepare chocolate cookie crust:

Heat oven to 350 F.

In medium bowl, stir together 1 cup vanilla wafer crumbs (about 30 wafers), 1/4 cup 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.

Prepare chocolate leaves:

Thoroughly wash and dry several non-toxic leaves.

In small microwave-safe bowl, place 1/2 cup mini chocolate chips.

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.

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.

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.

Makes 10 to 12 servings.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.