Cheesecake ( chocolate chip pumpkin )

Yield: 12 servings

Measure Ingredient
CHOCOLATE COOKIE CRUST-----
1 cup Vanilla wafer crumbs (about
30 Wafers) -- crushed
¼ cup HERSHEY'S Cocoa
¼ cup Powdered sugar
¼ cup (1/2 stick) butter or
Margarine -- melted
FILLING-----
3 8 oz pkgs Cream cheese softened
1 cup Sugar
3 tablespoons All-purpose flour
1 teaspoon Pumpkin pie spice
1 cup Canned pumpkin
4 Eggs
1½ cup HERSHEY'S Mini Chips
Semi-Sweet Chocolate
CHOCOLATE LEAVES (recipe
Follows) -- (optional)

CHOCOLATE COOKIE CRUST: Heat oven to 350 F. In medium bowl, stir together 1 cup vanilla wafer crumbs (about 30 wafers), ¼ cup HERSHEY'S 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 FILLING: 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 250oF; 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 LEAVES: Thoroughly wash and dry several non-toxic leaves.

In small microwave-safe bowl, place ½ 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.

Recipe By : Hershey Foods Corporation From: Marjorie Scofield Date: 18 Apr 96

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