HERSHEY'S CHIPITS Chocolate Chip Pumpkin Cheesecake Recipe

Name: HERSHEY'S CHIPITS Chocolate Chip Pumpkin Cheesecake Recipe | Recipes
Prep time: 25 min
Total time: 400 min
Yield: 10-12 servings
Ingredients: 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); 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 eggs; 1 1/2 cups HERSHEY'S CHIPITS Mini Semi Sweet Chocolate Chips (375 mL)

Details

Timing
Timing
Total:
Bake:: 1 Hr. 15 Min.
Prep:: 25 Min.
Skill Level:: Intermediate
Yields:: 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

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

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

eggs
1 1/2 cups

HERSHEY'S CHIPITS Mini Semi Sweet Chocolate Chips (375 mL)

Key Ingredients

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package

Where to Buy

HERSHEY'S CHIPITS Minis Semi-Sweet Chocolate Chips, 270g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven

9-inch (23 cm) Springform Pan

Mixing Bowl

Mixer

Microwave-Safe Bowl

Microwave

Wire Rack

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.