Chocolate Chip Pumpkin Cheesecake

1
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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
10 -12
Cook:
1 Hr 10 Min
Method:
Bake

Ingredients

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  • 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

How to Make Chocolate Chip Pumpkin Cheesecake

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.

Printable Recipe Card

About Chocolate Chip Pumpkin Cheesecake

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




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