Pumpkin Chocolate Chip Cheesecake

• Vegetarian

• Produce

  • 1 tsp Ginger
  • 1 cup Pumpkin, canned

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 tsp Cinnamon
  • 1/2 tsp Cloves
  • 3 tbsp Flour
  • 1 1/2 cups Semi sweet chocolate chips, miniature
  • 1 cup Sugar

• Snacks

  • 1 1/2 cups Oreo creame-filled sandwich cookies

• Dairy

  • 2 tbsp Butter
  • 3 (8-oz. packages Cream cheese

Found on norinesnest.com

Description

Directions

• Heat oven to 325 degrees. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 9-inch springform pan. Refrigerate.
• In a large bowl, beat cream cheese, sugar, flour, cinnamon, ginger, cloves and pumpkin until smooth. Add in eggs, one at a time, and beat until well blended. Stir in chocolate chips. Pour into crust-lined pan.
• Bake at 325 degrees for 60 minutes or until edges are set. Center of cheesecake will be soft. (To minimize cracking follow the water bath instructions by covering spring form pan with foil, placing inside a larger baking dish and adding about 1 cup of water)
• Turn off oven. Let cheesecake stand in oven with door open at least 4 inches for 30 minutes or until center is set. Remove from oven; cool to room temperature on wire rack. Carefully remove sides of pan; refrigerate overnight. Store in refrigerator. Finish edges with whipped cream topping and sprinkle with remaining chocolate chips.

Nutrition