Chocolate Chip Pumpkin Cheesecake
.
Yield
12 servingsPrep
30 minCook
60 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chocolate cookie crust | |||
| 1 | cup |
vanilla wafer crumbs
|
* |
| ¼ | cup |
cocoa powder
|
|
| ¼ | cup |
powdered sugar
|
|
| ¼ | cup |
butter
or margarine, melted |
|
| 24 | ozs. |
cream cheese
softened |
|
| 1 | cup |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
pumpkin pie spice
|
|
| 1 | cup |
canned pumpkin purée
|
|
| 4 | large |
eggs
|
|
| 1 ½ | cups |
mini chocolate chips
semi-sweet |
*
|
| 1 | x |
chocolate leaves
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chocolate cookie crust | |||
| 237 | ml |
vanilla wafer crumbs
|
* |
| 59 | ml |
cocoa powder
|
|
| 59 | ml |
powdered sugar
|
|
| 59 | ml |
butter
or margarine, melted |
|
| 24 | ozs. |
cream cheese
softened |
|
| 237 | ml |
sugar
|
|
| 45 | ml |
all-purpose flour
|
|
| 5 | ml |
pumpkin pie spice
|
|
| 237 | ml |
canned pumpkin purée
|
|
| 4 | large |
eggs
|
|
| 355 | ml |
mini chocolate chips
semi-sweet |
*
|
| 1 | x |
chocolate leaves
|
* |
Directions
Prepare chocolate cookie crust:
Heat oven to 350℉ (180℃).
In medium bowl, stir together 1 cup vanilla wafer crumbs (about 30 wafers), ¼ cup Cocoa, ¼ cup powdered sugar and ¼ cup (½ stick) melted butter or margarine.
Press mixture firmly onto bottom and ½ 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 ½ 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℉ (200℃).
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.
