Ingredients Edit

Chocolate cookie crust Edit

Chocolate leaves Edit

Directions Edit

Chocolate cookie crust Edit

  1. Heat oven to 350°F.
  2. Stir together vanilla wafer crumbs, cocoa, powdered sugar and melted butter or margarine in medium bowl.
  3. Press mixture firmly onto bottom and ½-inch up side of 9-inch springform pan.
  4. Bake 8 minutes; cool slightly.

Filling Edit

  1. Increase oven temperature to 400°F.
  2. Beat cream cheese, sugar, flour and pumpkin pie spice in large bowl until well blended.
  3. Add pumpkin and eggs; beat until well blended.
  4. Stir in small chocolate chips; pour batter into prepared crust.
  5. Bake 10 minutes.
  6. Reduce oven temperature to 250°F; continue baking 60 minutes or until almost set.
  7. Remove from oven to wire rack.
  8. With knife, loosen cake from side of pan.
  9. Cool completely; remove side of pan.
  10. Refrigerate about 5 hours before serving.
  11. Prepare and garnish with chocolate leaves, if desired.

Chocolate leaves Edit

  1. Thoroughly wash and dry the non-toxic leaves.
  2. Place Hershey's mini chips in small microwave-safe bowl.
  3. Microwave at high (100%) 30 to 45 seconds or until smooth when stirred.
  4. With small, soft-bristled pastry brush, brush melted chocolate on backs of leaves.
  5. Place on wax paper-covered cookie sheet; refrigerate until very firm.
  6. Beginning at stem, carefully pull green leaves from chocolate leaves; refrigerate until ready to use.
  7. Cover; refrigerate leftover cheesecake.

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