How To make Chocolate Chip Pumpkin Cheesecake
Chocolate cookie crust: =* see note 1 c Vanilla wafer crumbs (about
-30 Wafers; crushed) 1/4 c Hershey's cocoa
1/4 c Powdered sugar
1/4 c Butter or margarine; melted
3 pk Cream cheese; (8 oz. each)
Softened 1 c Sugar
3 tb All-purpose flour
1 ts Pumpkin pie spice
1 c Canned pumpkin
4 Eggs
1 1/2 c Mini chips semi-sweet chocol
-ate Chocolate leaves; ** Recipe by: www.hersheys.com 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 insmall 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 HERSHEY'S 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 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.JmHershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. -----
How To make Chocolate Chip Pumpkin Cheesecake's Videos
Moist Chocolate Chip Pumpkin Loaf That Melts In Your Mouth
How to make the super moist Chocolate Chip Pumpkin Loaf Bread. With velvety texture that melts in your mouth perfect for holidays.
Here's what you'll need:
1 cup pumpkin puree (250g)
2 large eggs
1 cup granulated sugar (200g)
1/3 cup plain yogurt (90g)
1/4 cup oil (60ml)
1 tsp vanilla extract (5ml)
1 and 3/4 cup all purpose flour (220g)
1 tsp baking powder (4g)
1 tsp baking soda (4g)
1 tsp cinnamon powder (3g)
1/2 tsp salt (3g)
1/3 cup dark chocolate chips (55g) plus half a cup of chocolate chips (80g) for topping
--you can use nutmeg or pumpkin spice too :)
Please let me know if you tried this and leave a comment down below.
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Making Chocolate Chip Pumpkin Cheesecake Sugar Cookie Bars – Recipe
In this video, I am making Chocolate Chip Pumpkin Cheesecake Sugar Cookie Bars. This is an easy recipe, but you do have to have to wait patiently while they set up in the refrigerator.
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The BEST No-Bake Pumpkin Cheesecake Recipe!! With Gingersnap Cookie Crust & Whipped Cream!
FULL RECIPE HERE:
My no-bake pumpkin cheesecake with a ginger snap cookie crust, whipped cream and caramel sauce is the best cheesecake I've ever had! It's unbelievably velvety and silky smooth, super fluffy and light and not overwhelming. It's so easy to enjoy and not too filling, either! Every bite is packed with so much incredible cheesecake, pumpkin and spice flavor, you'll be coming back for seconds!
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Pumpkin Chocolate Chip Cheesecake Bread
Recipe here:
Pumpkin Cheesecake Cookies | How Tasty Channel
How to make Pumpkin Cheesecake Cookies recipe soft and chewy with a delicious pumpkin spice flavor and made with homemade pumpkin puree.
Slightly crispy outside thanks to their cinnamon sugar coating, they are soft inside with a delicious creamy vanilla cheesecake filling!
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In this video Nicole Renard shows you how to make the fluffiest, softest, easy pumpkin cookies for fall.
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