Chocolate Chip Pumpkin Cheesecake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Ingredients:
1 cup vanilla wafer crumbs (about 30 wafers) |
1/4 cup cocoa |
1/4 cup powdered sugar |
1/4 cup butter (1/2 stick) or 1/4 cup margarine, melted (1/2 stick) |
3 packages cream cheese, softened (8 oz. each) |
1 cup granulated sugar |
3 tablespoons flour |
1 teaspoon pumpkin pie spice, ground |
1 cup canned pumpkin |
4 eggs |
1 1/2 cups mini chocolate chips |
to taste semi-sweet chocolate leaves (optional) |
Directions:
1. Heat oven to 350'F.
2. In medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter.
3. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan.
4. Bake 8 minutes; cool slightly.
5. increase oven temperature to 400 F.
6. In large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended.
7. Add pumpkin and eggs; beat until well blended.
8. Stir in small chocolate chips; pour into prepared Crust. Bake 10 minutes.
9. Reduce oven temperature to 250 F; continue baking 50 minutes.
10. Remove from oven to cooling rack; loosen cake from rim of pan.
11. Cool completely; remove rim.
12. Refrigerate. Garnish with chocolate leaves, if desired.
13. Cover; refrigerate leftovers.
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