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chocolate chip pumpkin cheesecake

Ganieda avatar
Recipe by
Karen Feinen
@Ganieda
Rochester, NY

Found this old and faded recipe while sorting through old papers and thought it looked delicious... just in time for Autumn holiday cooking.

yield 10 -12
cook time 1 Hr 10 Min
method Bake

Ingredients For chocolate chip pumpkin cheesecake

  • 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

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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