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Chocolate Chip Pumpkin Cheesecake


1 Hr. 18 Min.
25 Min.
Skill Level:
1 cheesecake

Just in time for fall, try this creamy pumpkin cheesecake recipe featuring HERSHEY’S mini semi-sweet chocolate chips. Best for bakers with a bit of experience, this unique and stunning confection will make your mouth water thanks to a delightful combination of premium ingredients, like pumpkin spices, cream cheese and classic HERSHEY’S chocolate. When you show up to your family’s Thanksgiving dinner or autumn picnic with this beautiful chocolate chip pumpkin cheesecake, chocolate leaves adorning the top for added flare, your loved ones are sure to jump into the fall spirit — and beg for your pumpkin cheesecake recipe.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
1 hour 18 minutes
Cool Time
4 hours
Chill Time
5 hours


Prevent your screen from going dark while you bake.



Step-By-Step Directions

Equipment Needed 
oven oven
wire rack wire rack
mixer mixer
measuring cups measuring cups
tray tray
microwave microwave
refrigerator refrigerator
microwave-safe bowl microwave-safe bowl

Prepare Chocolate Cookie Crust. Increase oven temperature to 400°F.


Beat cream cheese, sugar, flour and pumpkin pie spice in large bowl 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 60 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate about 5 hours before serving. Prepare and garnish with Chocolate Leaves, if desired. Cover; refrigerate leftover cheesecake.

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

Chocolate Leaves: Thoroughly wash and dry several non-toxic leaves. Place 1/2 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate in small microwave-safe bowl. Microwave at Medium (50%) 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.

Additional questions?