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Chocolate Chip Pumpkin Cheesecake

Details

Time
12 hours
Skill Level
Intermediate
Yields
1 cheesecake

Just in time for fall, try out this creamy pumpkin cheesecake recipe featuring HERSHEY’S Mini Chips. Chocolate leaves top this cake to add to the fall spirit.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
1 hour 18 minutes
Cool Time
4 hours
Chill Time
5 hours

Ingredients

  • 3 packages
    cream cheese (8 oz. each) , softened
  • 1 cup
    sugar
  • 3 Tbsps
    all-purpose flour
  • 1 tsp
    pumpkin pie spice
  • 1 cup
    , canned
  • 4
    eggs
  • 1-1/2 cups
    HERSHEY'S Mini Chips Semi-Sweet Chocolate
  • Chocolate Cookie Crust:
  • 1 cup
    vanilla wafer crumbs (about 30 wafers, crushed)
  • 1/4 cup
    HERSHEY'S Cocoa
  • 1/4 cup
    powdered sugar
  • 1/4 cup
    butter or margarine (1/2 stick) melted
  • Chocolate Leaves:
  • 1/2 cup
    HERSHEY'S Mini Chip Semi-Sweet Chocolates

Step-By-Step Directions

Equipment Needed 
oven oven
wire rack wire rack
mixer mixer
measuring cups measuring cups
tray tray
microwave microwave
refrigerator refrigerator
microwave-safe bowl microwave-safe bowl
1

Prepare Chocolate Cookie Crust. Increase oven temperature to 400°F.

2

Beat cream cheese, sugar, flour and pumpkin pie spice in large bowl until well blended. Add pumpkin and eggs; beat until well blended. Stir in small chocolate chips; pour batter into prepared crust. Bake 10 minutes.

3

Reduce oven temperature to 250°F; continue baking 60 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate about 5 hours before serving. Prepare and garnish with Chocolate Leaves, if desired. Cover; refrigerate leftover cheesecake.

Chocolate Cookie Crust: Heat oven to 350°F. Stir together 1 cup vanilla wafer crumbs (about 30 wafers, crushed), 1/4 cup HERSHEY'S Cocoa, 1/4 cup powdered sugar and 1/4 cup (1/2 stick) melted butter or margarine in medium bowl. Press mixture firmly onto bottom and 1/2-inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.

Chocolate Leaves: Thoroughly wash and dry several non-toxic leaves. Place 1/2 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate in small microwave-safe bowl. Microwave at Medium (50%) 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.

Additional questions?