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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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

Directions Step-By-Step

1
EQUIPMENT: medium bowl, 9" springform pan, large mixer bowl, electric mixer, wire cooling rack
2
CHOCOLATE COOKIE CRUST:
Preheat oven to 350 F. In a medium bowl, stir together cookie crumbs, cocoa, powdered sugar, and melted butter.
3
Press mixture firmly into bottom and 1/2 inch up the side of a 9" springform pan. Bake 8 minutes. Cool slightly.
4
CHEESECAKE:
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.
5
Pour batter into prepared crust. Bake 10 minutes. Reduce oven temp to 250 F. Continue baking 50 minutes.
6
Remove 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