Chocolate Chip Pumpkin Cheesecake

Just in time for fall, try this creamy pumpkin cheesecake recipe featuring HERSHEY’S mini semi-sweet chocolate chips. Best for bakers with a bit of experience, this unique and stunning confection will make your mouth water thanks to a delightful combination of premium ingredients, like pumpkin spices, cream cheese and classic HERSHEY’S chocolate.

Ingredients

3 packages

cream cheese (8 oz each), softened

1 cup

sugar

3 Tbsps

all-purpose flour

1 tsp

pumpkin pie spice

1 cup

pumpkin, canned

4

eggs

1 - 1/2 cups

HERSHEY'S Mini Semi-Sweet Chocolate Chips

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 Semi-Sweet Chocolate Chips

Directions

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

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.