Chocolate Chip Pumpkin Cheesecake
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INGREDIENTS
- CHOCOLATE COOKIE CRUST
- 1/4 c Powdered sugar
- 1 c Sugar
- 3 tb All-purpose flour
- 1 c Vanilla wafer crumbs
- FILLING
- 4 Eggs
- 1 ts Pumpkin pie spice
- CHOCOLATE LEAVES (OPTIONAL
- 1 c Canned pumpkin
- 1/4 c Butter or Margarine ; Melted
- 24 oz Cream cheese ; softened
- Non-toxic leaves
INSTRUCTIONS
Prepare CHOCOLATE COOKIE CRUST. Increase oven temperature to 400 F. In large mixer bowl, beat cream cheese, sugar, flour and pumpkin pie spice until well blended. Add pumpkin and eggs; beat until well blended. Stir in small chocolate chips; pour batter into prepared crust. Bake 10 minutes. Reduce oven temperature to 250F; continue baking 50 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate before serving. Prepare and garnish with CHOCOLATE LEAVES, if desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings. CHOCOLATE COOKIE CRUST: Heat oven to 350 F. In medium bowl, stir together 1 cup vanilla wafer crumbs (about 30 wafers), 1/4 cup HERSHEYS Cocoa, 1/4 cup powdered sugar and 1/4 cup (1/2 stick) melted butter or margarine. 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. In small microwave-safe bowl, place 1/2 cup HERSHEYS MINI CHIPS Semi-Sweet Chocolate. Microwave at HIGH (100%) 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. Hersheys is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Cake (4884g) | ||
| Recipe Makes: 1 Cake | ||
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| Calories: 14613 | ||
| Calories from Fat: 10301 (70%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1144.6g | 1526 % | |
| Saturated Fat 592.2g | 2961 % | |
| Monounsaturated Fat 320.9g | ||
| Polyunsanturated Fat 76.1g | ||
| Cholesterol 7322.3mg | 2253 % | |
| Sodium 11546.7mg | 398 % | |
| Potassium 5934.8mg | 156 % | |
| Total Carbohydrate 848.9g | 250 % | |
| Dietary Fiber 11.9g | 48 % | |
| Sugars, other 837g | ||
| Protein 298.8g | 427 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 14613
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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