Chocolate Chip Pumpkin Cheesecake
CHOCOLATE COOKIE CRUST
1 cvanilla wafer crumbs (about 30, crushed)
1/4 cunsweetened cocoa
1/4 cpowdered sugar
1/4 c(1/2 stick) melted butter
3 pkg(8 oz. each) cream cheese, softened
3 Tbspall-purpose flour
1 tsppumpkin pie spice
1 ccanned pumpkin puree
1 1/2 csemi-sweet mini chocolate chips
How to Make Chocolate Chip Pumpkin Cheesecake
- EQUIPMENT: medium bowl, 9" springform pan, large mixer bowl, electric mixer, wire cooling rack
- CHOCOLATE COOKIE CRUST:
Preheat oven to 350 F. In a medium bowl, stir together cookie crumbs, cocoa, powdered sugar, and melted butter.
- Press mixture firmly into bottom and 1/2 inch up the side of a 9" springform pan. Bake 8 minutes. Cool slightly.
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.
- Pour batter into prepared crust. Bake 10 minutes. Reduce oven temp to 250 F. Continue baking 50 minutes.
- 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.