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Chocolate Chip Pumpkin Cheesecake

Prep Time 25 mins
Cook Time 1 hr 18 mins
Course Dessert
Servings 12

Ingredients
  

  • 3 packages cream cheese 8 oz each, softened
  • 1 cup sugar
  • 3 Tbsps all-purpose flour
  • 1 tsp pumpkin pie spice
  • 1 cup pumpkin canned
  • 4 eggs
  • 1 - 1/2 cups HERSHEY'S Mini Semi-Sweet Chocolate Chips

Chocolate Cookie Crust:

  • 1 cup vanilla wafer crumbs about 30 wafers, crushed
  • 1/4 cup HERSHEY'S Cocoa
  • 1/4 cup powdered sugar
  • 1/4 cup butter or margarine 1/2 stick melted

Instructions
 

  • Prepare Chocolate Cookie Crust. Increase oven temperature to 400°F.
    Beat cream cheese, sugar, flour and pumpkin pie spice in large bowl 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 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 about 5 hours before serving. Prepare and garnish with Chocolate Leaves, if desired. Cover; refrigerate leftover cheesecake.
  • Chocolate Cookie Crust: Heat oven to 350°F. Stir together 1 cup vanilla wafer crumbs (about 30 wafers, crushed), 1/4 cup HERSHEY'S Cocoa, 1/4 cup powdered sugar and 1/4 cup (1/2 stick) melted butter or margarine in medium bowl. Press mixture firmly onto bottom and 1/2-inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.

Notes

Recipe and photo courtesy of Hershey's
Keyword cheesecake, chocolate chip, pumpkin