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IngredientsEdit

DirectionsEdit

  1. Prepare chocolate COOKIE CRUST.
  2. Increase oven temperature to 400°F.
  3. Beat cream cheese, Sugar, flour and pumpkin pie spice in large bowl until well blended.
  4. Add pumpkin and eggs; beat until well blended.
  5. Stir in small chocolate chips; pour batter into prepared crust.
  6. Bake 10 minutes.
  7. Reduce oven temperature to 250°F; continue baking 60 minutes or until almost set.
  8. Remove from oven to wire rack.
  9. With knife, loosen cake from side of pan.
  10. Cool completely; remove side of pan.
  11. Refrigerate about 5 hours before serving.
  12. Prepare and garnish with chocolate LEAVES, if desired.
  13. Cover; refrigerate leftover cheesecake.

chocolate COOKIE CRUSTEdit

  1. Heat oven to 350°F.
  2. Stir together 1 cup vanilla wafer crumbs (about 30 wafers),
  3. 1/4 cup HERSHEY'S cocoa
  4. 1/4 cup powdered sugar
  5. 1/4 cup (1/2 stick) melted butter or margarine in medium bowl.
  6. Press mixture firmly onto bottom and 1/2-inch up side of 9-inch springform pan.
  7. Bake 8 minutes; cool slightly.

chocolate LEAVESEdit

  1. Thoroughly wash and dry several non-toxic leaves.
  2. Place 1/2 cup HERSHEY'S MINI CHIPS semi-sweet chocolate in small microwave-safe bowl.
  3. Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred.
  4. With small, soft-bristled pastry brush, brush melted chocolate on backs of leaves.
  5. Place on wax paper-covered cookie sheet; refrigerate until very firm.
  6. Beginning at stem, carefully pull green leaves from chocolate leaves; refrigerate until ready to use.

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