Pumpkin Chocolate Chip Cheesecake
This is a rich creamy Pumpkin Chocolate Chip Cheesecake with an Oreo crust bottom. Make it up a day ahead and refrigerate it so flavors can blend. Sure to become a family tradition!
Ingredients
Crust
- 1 1/2 cups crushed Oreo creame-filled sandwich cookies about 19 cookies
- 2 Tablespoons butter melted
Filling
- 3 8-oz. packages cream cheese, softened
- 1 cup sugar
- 3 Tablespoons flour
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1 cup canned pumpkin
- 4 eggs
- 1 1/2 cups miniature semi-sweet chocolate chips
Instructions
- Heat oven to 325 degrees. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 9-inch springform pan. Refrigerate.
- In a large bowl, beat cream cheese, sugar, flour, cinnamon, ginger, cloves and pumpkin until smooth. Add in eggs, one at a time, and beat until well blended. Stir in chocolate chips. Pour into crust-lined pan.
- Bake at 325 degrees for 60 minutes or until edges are set. Center of cheesecake will be soft. (To minimize cracking follow the water bath instructions by covering spring form pan with foil, placing inside a larger baking dish and adding about 1 cup of water)
- Turn off oven. Let cheesecake stand in oven with door open at least 4 inches for 30 minutes or until center is set. Remove from oven; cool to room temperature on wire rack. Carefully remove sides of pan; refrigerate overnight. Store in refrigerator. Finish edges with whipped cream topping and sprinkle with remaining chocolate chips.
Video
Nutrition
Serving: 1slice of cheesecakeCalories: 234kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 5gCholesterol: 42mgSodium: 116mgFiber: 2gSugar: 25g
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