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3 hours
Prep: 30 minutes
Cook: 60 minutes
1036 calories per serving view nutrition facts
1 cake
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| Chocolate cookie crust | |||
| 1 | cup | vanilla wafer crumbs | |
| 1/4 | cup | cocoa powder | |
| 1/4 | cup | powdered sugar | |
| 1/4 | cup | butter | or margarine, melted |
| 24 | ozs. | cream cheese | softened |
| 1 | cup | sugar | |
| 3 | tablespoons | flour, all-purpose | |
| 1 | teaspoon | pumpkin pie spice | |
| 1 | cup | pumpkin (canned) | |
| 4 | large | eggs | |
| 1 1/2 | cups | mini chocolate chips | semi-sweet |
| 1 | x | chocolate leaves | |
Prepare chocolate cookie crust:
Heat oven to 350 F.
In medium bowl, stir together 1 cup vanilla wafer crumbs (about 30 wafers), 1/4 cup 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.
Prepare chocolate leaves:
Thoroughly wash and dry several non-toxic leaves.
In small microwave-safe bowl, place 1/2 cup mini chocolate chips.
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.
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 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.
Makes 10 to 12 servings.
| % Daily Value* | |
| Total Fat 76.0g | 117% |
| Saturated Fat 46.0g | 232% |
| Trans Fat 0.0g | |
| Cholesterol 427mg | 142% |
| Sodium 654mg | 27% |
| Total Carbohydrate 75.0g | 25% |
| Dietary Fiber 4.0g | 15% |
| Sugars 60.0g | |
| Protein 21.0g | 43% |
| Vitamin A | 248% | Vitamin C | 4% | |
| Calcium | 19% | Iron | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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It's a lazy, rainy, Sunday morning and you want a no fuss lunch for the family. You've got cold cuts on hand so sandwiches become the obvious answer. As you...
Made these for a wedding shower I was having. They were a big hit!! I baked them in mini tart pans instead of the larger muffin pans and topped them with a teaspoon of canned cherry pie filling. I also made them in advance and froze them (before putting on the topping). They froze perfectly. Looked very pretty on the plate with the other squares and cookies. Everyone wanted the recipe!
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