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 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 melted butter. Press mixture firmly onto
bottom and 1/2" up side of 9" springform pan. Bake 8
minutes; cool slightly.
Increase oven 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 250°F; 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.
