Pumpkin Cinnamon Chip Cheesecake
Details
- Timing
- Timing
- Total:
- Bake:
- 1 Hr.
- Prep:
- 30 Min.
- Skill Level:
- Intermediate
- Yields:
- 1 cheesecake
Nothing says "You're special" like a creamy, indulgent cheesecake drizzled with chocolate. This Pumpkin Cinnamon Chip Cheesecake recipe ramps up the appreciationtenfold for birthdays, special occasions or as a weekday pick-me-up. With its graham cracker crust and creamy filling made with cream cheese, sugar, milk, eggs and cinnamon chips, this Pumpkin Cinnamon Chip Cheesecake recipe is a sweet treat for everyone. A chocolate drizzle made with HERSHEY'S SPECIAL DARK Chocolate Chips gives it a rich and delightful finish.
Want more cheesecake recipes in your back pocket? We recommend this peanut butter lover's favorite, our Chocolate Drizzled Peanut Butter Cheesecake, which may look fancy but is strikingly simple to make!
Ingredients & Directions
- Prep Time
- 30 minutes
- Bake Time
- 1 hour
- Cool Time
- 1 hour
- Chill Time
- 5 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
3 packagescream cheese (8 oz each), softened
-
1 cupgranulated sugar
-
3 Tbspsall-purpose flour
-
1 2/3 cupsHERSHEY'S Cinnamon Chips (10 oz pkg.)
-
2 Tbspsmilk
-
4eggs
-
1 tsppumpkin pie spice
-
1 cupcanned pumpkin
-
chocolate drizzle
-
graham cracker crust
READY TO MAKE THIS?
Directions
Equipment Needed
Oven
Mixing Bowl
Mixer
Measuring Cups
Microwave-Safe Bowl
Microwave
Wire Rack
9-Inch Springfoam Pan
1
Prepare Graham Cracker Crust. Increase oven temperature to 350°F.
2
Beat cream cheese, sugar, flour and pumpkin pie spice in large bowl on medium speed of mixer until smooth. Place cinnamon chips and milk in small microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
3
Blend cinnamon mixture and pumpkin into cream cheese mixture. Add eggs, one at a time, mixing well after each addition. Pour mixture into prepared crust.
4
Bake 60 to 65 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate for about 5 hours before serving.
Note
Cheesecakes are less likely to crack if baked in a water bath.
5
Prepare Chocolate Drizzle; drizzle over top of cheesecake. Cover; refrigerate leftover cheesecake.
Graham Cracker Crust: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes.
Chocolate Drizzle: Place 1/4 cup HERSHEY'S Milk Chocolate Chips and 1-1/2 teaspoons shortening (do NOT use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
-
Nutrition FactsServings Per Container 12 servingsServing size 1 slice (171g)Amount per servingCalories590% Daily Value*Total Fat 37g 47%Saturated Fat 24g 120%Trans Fat 0.5gCholesterol 140mg 47%Sodium 380mg 17%Total Carbohydrates 57g 21%Dietary Fiber 1g 4%Total Sugars 48gIncludes 48g Added Sugar 80%Protein 9gVitamin D 0 0%Calcium 167mg 15%Iron 1mg 6%Potassium 224mg -3%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
