MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Chip Pumpkin Cheesecake
Categories: Cheesecake, Chocolate, Squash, Desserts
Yield: 11 Servings

MMMMM---------------------------CRUST--------------------------------
1 c Vanilla wafer crumbs
1/4 c Hershey's cocoa
1/4 c Powdered sugar
1/4 c Butter; melted

MMMMM--------------------------FILLING-------------------------------
24 oz Cream cheese; (3 packets)
- softened
1 c Sugar
3 tb All-purpose flour
1 ts Pumpkin pie spice
1 c Canned pumpkin puree
4 Eggs
1 1/2 c Mini chips semi-sweet
- chocolate
Chocolate leaves **

* CHOCOLATE COOKIE CRUST: Heat oven to 350ºF. In medium bowl, stir
together 1 cup vanilla wafer crumbs (about 30 wafers), 1/4 cup
HERSHEY'S Cocoa, 1/4 cup powdered sugar and 1/4 cup melted butter.
Press mixture firmly onto bottom and 1/2 inch up side of 9"
springform pan. Bake 8 minutes; cool slightly.

Increase oven to 400ºF. 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
250ºF; 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.

** CHOCOLATE LEAVES: Thoroughly wash and dry several non- toxic
leaves. In small microwave-safe bowl, place 1/2 cup HERSHEY'S 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.

Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Cover; refrigerate leftover cheesecake.

10 to 12 servings

Recipe by: www.hersheys.com

From: http://www.recipesource.com

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