CHOCOLATE COOKIE CRUST-----
1 c Vanilla wafer crumbs (about
30 Wafers) -- crushed
1/4 c HERSHEY'S Cocoa
1/4 c Powdered sugar
1/4 c (1/2 stick) butter or
Margarine -- melted
FILLING-----
3 8 oz pkgs Cream cheese
-- softened
1 c Sugar
3 tb All-purpose flour
1 ts Pumpkin pie spice
1 c Canned pumpkin
4 Eggs
1 1/2 c HERSHEY'S Mini Chips
Semi-Sweet Chocolate
CHOCOLATE LEAVES (recipe
Follows) -- (optional)
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
FILLING: 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 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. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
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.
