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HERSHEY'S CHIPITS Chocolate Chip Pumpkin Cheesecake Recipe


6 hours 40 minutes
Skill Level
10-12 servings

Featuring HERSHEY'S CHIPITS Pure Semi-sweet chocolate chips, this Chocolate Chip Pumpkin Cheesecake is a perfect dessert.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
1 hour 15 minutes
Chill Time
5 hours


  • Crust:
  • 1 cup
    vanilla wafer crumbs (about 30 wafers crushed) (250 mL)
  • 1/4 cup
    HERSHEY'S Cocoa (50 mL)
  • 1/4 cup
    icing sugar (50 mL)
  • 1/4 cup
    butter or margarine, melted (50 mL)
  • Cheesecake:
  • 3 pkgs (8 oz each)
    cream cheese, softened (750 g)
  • 1 cup
    granulated sugar (250 mL)
  • 3 tbsps
    all-purpose flour (45 mL)
  • 1 tsp
    pumpkin pie spice blend (5 mL)
  • 1 cup
    canned pure pumpkin purée (250 mL)
  • 4


Equipment Needed 
Oven Oven
9-inch (23 cm) Springform Pan 9-inch (23 cm) Springform Pan
Mixing Bowl Mixing Bowl
Mixer Mixer
Microwave-Safe Bowl Microwave-Safe Bowl
Microwave Microwave
Wire Rack Wire Rack
Refrigerator Refriegerator

Crust: Preheat oven to 350°F (180°C). Toss crumbs with cocoa, icing sugar and butter until well combined. Press the mixture firmly onto bottom and 1/2-inch (1 cm) up the sides of a 9-inch (2.5 L) springform pan. Bake for 8 minutes or until golden around the edges; cool slightly.


Cheesecake: Increase oven temperature to 400°F (200°C). Beat cream cheese with sugar, flour and pumpkin pie spice in a large bowl until well blended. Add pumpkin and eggs; beat until well blended. Stir in chocolate chips; pour batter into prepared crust. Bake for 10 minutes.


Reduce oven temperature to 250°F (120°C); continue baking for 60 minutes or until almost set. Transfer from oven to a rack. Run a thin knife around the cake to loosen from side of pan. Cool completely before removing ring from pan. Chill for 5 hours or until firm before serving. Garnish with Chocolate Leaves (see below, if using).

Chocolate Leaves (optional garnish): For chocolate leaves, thoroughly wash and dry several non-toxic leaves. Place 1/2 cup (125 mL) chocolate chips in a small microwave-safe bowl. Microwave on MEDIUM (50%) for 30 to 45 seconds or until smooth when stirred. With a small, soft-bristled pastry brush, brush melted chocolate on backs of leaves. (Avoid getting chocolate on leaf front as removal may be difficult when chocolate hardens.) Place on a wax paper-lined cookie sheet; refrigerate until very firm. Beginning at stem, carefully pull green leaves from chocolate leaves. Chill until ready to use.