Chocolate Chip Pumpkin Cheesecake

Karen Feinen

By
@Ganieda

Found this old and faded recipe while sorting through old papers and thought it looked delicious... just in time for Autumn holiday cooking.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
10 -12
Cook:
1 Hr 10 Min
Method:
Bake

Ingredients

CHOCOLATE COOKIE CRUST

1 c
vanilla wafer crumbs (about 30, crushed)
1/4 c
unsweetened cocoa
1/4 c
powdered sugar
1/4 c
(1/2 stick) melted butter

CHEESECAKE

3 pkg
(8 oz. each) cream cheese, softened
1 c
sugar
3 Tbsp
all-purpose flour
1 tsp
pumpkin pie spice
1 c
canned pumpkin puree
4
eggs
1 1/2 c
semi-sweet mini chocolate chips

Step-By-Step

1EQUIPMENT: medium bowl, 9" springform pan, large mixer bowl, electric mixer, wire cooling rack
2CHOCOLATE COOKIE CRUST:
Preheat oven to 350 F. In a medium bowl, stir together cookie crumbs, cocoa, powdered sugar, and melted butter.
3Press mixture firmly into bottom and 1/2 inch up the side of a 9" springform pan. Bake 8 minutes. Cool slightly.
4CHEESECAKE:
Increase oven temp to 400 F. In a large mixer bowl, beat cream cheese, sugar, flour, pumpkin pie spice until well blended. Add pumpkin and eggs. Beat until well blended. Stir in chocolate chips.
5Pour batter into prepared crust. Bake 10 minutes. Reduce oven temp to 250 F. Continue baking 50 minutes.
6Remove from oven and place on wire cooling rack. With a knife, loosen cake from side of pan. When cooled completely, remove side of pan. Refrigerate before serving.

About this Recipe

Course/Dish: Cakes, Pies
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Heirloom