Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- CHOCOLATE COOKIE CRUST (recipe follows)
- 3 pckg (8 oz each) cream cheese, softened
- 1 cup Sugar
- 3 tbsp All-purpose flour
- 1 tsp Pumpkin pie spice
- 1 cup Canned pumpkin
- 4 Eggs
- 1 1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate
- CHOCOLATE LEAVES (recipe follows), optional
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Directions
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.