From HERSHEY’S
Makes 1 cheesecake

Just in time for fall, try out this creamy pumpkin cheesecake recipe featuring HERSHEY’S Mini Chips. Chocolate leaves top this cake to add to the fall spirit.

INGREDIENTS
3 packages cream cheese (8 oz each), softened
1 cup sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1 cup pumpkin, canned
4 eggs
1  1/2 cups HERSHEY’S Mini Semi-Sweet Chocolate Chips

CHOCOLATE COOKIE CRUST
1 cup vanilla wafer crumbs (about 30 wafers, crushed)
1/4 cup HERSHEY’S Cocoa
1/4 cup powdered sugar
1/4 cup butter or margarine (1/2 stick) melted

CHOCOLATE LEAVES
1/2 cup HERSHEY’S Mini Semi-Sweet Chocolate Chips

DIRECTIONS
1.Prepare Chocolate Cookie Crust. Increase oven temperature to 400 degrees.

2.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.

3.Reduce oven temperature to 250 degrees; 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 degrees. 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.

Find this recipe and more holiday treats at hersheyland.com