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Pumpkin Cinnamon Chip Cheesecake


1 Hr.
30 Min.
Skill Level:
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


Prevent your screen from going dark while you bake.


  • 3 packages
    cream cheese (8 oz each), softened
  • 1 cup
    granulated sugar
  • 3 Tbsps
    all-purpose flour
  • 1 2/3 cups
  • 2 Tbsps
  • 4
  • 1 tsp
    pumpkin pie spice
  • 1 cup
    canned pumpkin
  • chocolate drizzle
  • graham cracker crust


Equipment Needed 
Oven Oven
Mixing Bowl Mixing Bowl
Mixer Mixer
Measuring Cups Measuring Cups
Microwave-Safe Bowl Microwave-Safe Bowl
Microwave Microwave
Wire Rack Wire Rack
Springfoam Pan 9-Inch Springfoam Pan

Prepare Graham Cracker Crust. Increase oven temperature to 350°F.


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.


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.


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.


Cheesecakes are less likely to crack if baked in a water bath.


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.

Additional questions?