Recipe: Hershey's Chocolate Chip Pumpkin Cheesecake with Chocolate Cookie Crust and Chocolate Leaves
Desserts - CheesecakesCHOCOLATE CHIP PUMPKIN CHEESECAKE
FOR THE CHOCOLATE COOKIE CRUST:
1 cup vanilla wafer crumbs (about 30 wafers, crushed)
1/4 cup Hershey's unsweetened cocoa powder
1/4 cup powdered sugar
1/4 cup (1/2 stick) butter or margarine, melted
FOR THE FILLING:
3 packages (8 oz. each) cream cheese, softened
1 cup white granulated sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
4 eggs
1 1/2 cups Hershey's semi-sweet chocolate mini chips
Chocolate leaves (optional, recipe follows)
TO PREPARE THE CHOCOLATE COOKIE CRUST:
Heat oven to 350 degrees F.
In medium bowl, stir together vanilla wafer crumbs, cocoa powder, powdered sugar and butter. Press mixture firmly onto bottom and 1/2-inch up side of 9-inch springform pan.
Bake 8 minutes; cool slightly.
Increase oven temperature to 400 degrees F.
MEANWHILE, TO PREPARE THE FILLING:
In large mixer bowl, beat cream cheese, granulated 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 at 400 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F (leaving the cheesecake in the oven); 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.
TO SERVE:
Garnish with Chocolate Leaves, if desired. Cover; refrigerate leftover cheesecake.
CHOCOLATE LEAVES
Thoroughly wash and dry several non-toxic leaves.
In small microwave-safe bowl, place 1/2 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.
Makes 1 (9-inch) cheesecake, 10 to 12 servings
Source: Hershey
From: Vicki,La - 09-20-97
FOR THE CHOCOLATE COOKIE CRUST:
1 cup vanilla wafer crumbs (about 30 wafers, crushed)
1/4 cup Hershey's unsweetened cocoa powder
1/4 cup powdered sugar
1/4 cup (1/2 stick) butter or margarine, melted
FOR THE FILLING:
3 packages (8 oz. each) cream cheese, softened
1 cup white granulated sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
4 eggs
1 1/2 cups Hershey's semi-sweet chocolate mini chips
Chocolate leaves (optional, recipe follows)
TO PREPARE THE CHOCOLATE COOKIE CRUST:
Heat oven to 350 degrees F.
In medium bowl, stir together vanilla wafer crumbs, cocoa powder, powdered sugar and butter. Press mixture firmly onto bottom and 1/2-inch up side of 9-inch springform pan.
Bake 8 minutes; cool slightly.
Increase oven temperature to 400 degrees F.
MEANWHILE, TO PREPARE THE FILLING:
In large mixer bowl, beat cream cheese, granulated 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 at 400 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F (leaving the cheesecake in the oven); 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.
TO SERVE:
Garnish with Chocolate Leaves, if desired. Cover; refrigerate leftover cheesecake.
CHOCOLATE LEAVES
Thoroughly wash and dry several non-toxic leaves.
In small microwave-safe bowl, place 1/2 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.
Makes 1 (9-inch) cheesecake, 10 to 12 servings
Source: Hershey
From: Vicki,La - 09-20-97
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