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    Chocolate Chip Pumpkin Cheesecake

    Source of Recipe

    1 Comfort Foods

    List of Ingredients

    CHOCOLATE COOKIE CRUST (recipe follows)
    3 packages (8 oz. each) cream cheese, softened
    1 cup sugar
    3 tablespoons all-purpose flour
    1 teaspoon pumpkin pie spice
    1 cup canned pumpkin
    4 eggs
    1-1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips
    CHOCOLATE LEAVES (recipe follows), optional


    1. Prepare CHOCOLATE COOKIE CRUST. Increase oven temperature to 400F.

    2. 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.

    3. Reduce oven temperature to 250F; 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. 10 to 12 servings.

    CHOCOLATE COOKIE CRUST: Heat oven to 350F. Stir together 1 cup vanilla wafer crumbs (about 30 wafers), 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.

    CHOCOLATE LEAVES: Thoroughly wash and dry several non-toxic leaves. Place 1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips in small microwave-safe bowl. 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.




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