Ingredients for Chocolate Chip Pumpkin Cheesecake
- Vanilla Wafer Crumbs
- Cocoa
- Powdered Sugar
- Butter
- 3 (8 ounce) packages cream cheese, softened
- Granulated Sugar
- Flour
- 1 teaspoon pumpkin pie spice
- Canned Pumpkin
- 3 large eggs
- Mini Chocolate Chips
- Semi Sweet Chocolate Leaves
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How to Make Chocolate Chip Pumpkin Cheesecake
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing and flouring it.
- Make the crust: Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Press mixture into the bottom of the prepared pan. Bake for 10 minutes.
- Meanwhile, make the filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin puree, eggs one at a time, vanilla extract, and pumpkin pie spice. Fold in chocolate chips.
- Pour filling over the baked crust. Place the springform pan in a larger roasting pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 70-80 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
160g
Fat
112g
Carbs
21g
