topic Chocolate Chip Pumpkin Cheesecake in Recipes https://community.qvc.com/t5/Recipes/Chocolate-Chip-Pumpkin-Cheesecake/m-p/258413#M10863 <DIV class="ingredients"><STRONG>Chocolate Chip Pumpkin Cheesecake</STRONG> <P> </P> <P><IMG src="http://www.hersheys.com/Image.ashx?type=r&amp;id=33&amp;s=lg" alt="undefined" /></P> <P><STRONG>Ingredients</STRONG></P> <UL> <LI class="odd"><SPAN>CHOCOLATE COOKIE CRUST</SPAN> (recipe follows)</LI> <LI><SPAN>3 packages</SPAN> (8 oz. each) <SPAN>cream cheese</SPAN>, softened</LI> <LI class="odd"><SPAN>1 cup</SPAN> <SPAN>sugar</SPAN></LI> <LI><SPAN>3 tablespoons</SPAN> <SPAN>all-purpose flour</SPAN></LI> <LI class="odd"><SPAN>1 teaspoon</SPAN> <SPAN>pumpkin pie spice</SPAN></LI> <LI><SPAN>1 cup</SPAN> <SPAN>canned pumpkin</SPAN></LI> <LI class="odd"><SPAN>4</SPAN> <SPAN>eggs</SPAN></LI> <LI><SPAN>1-1/2 cups</SPAN> <SPAN>HERSHEY'S Mini Chips Semi-Sweet Chocolate</SPAN></LI> <LI class="odd"><SPAN>CHOCOLATE LEAVES</SPAN>(recipe follows, optional)</LI> </UL> </DIV> <DIV class="clear"> </DIV> <P><STRONG>Directions:</STRONG></P> <OL class="instructions"> <LI>Prepare CHOCOLATE COOKIE CRUST. Increase oven temperature to 400°F.<BR /></LI> <LI>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.<BR /></LI> <LI>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. 10 to 12 servings.<BR /> <BR /> CHOCOLATE COOKIE CRUST: Heat oven to 350°F. 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.<BR /> <BR /> 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.</LI> </OL> Sat, 06 Oct 2012 22:08:54 GMT FunkyHulaGirl 2012-10-06T22:08:54Z Chocolate Chip Pumpkin Cheesecake https://community.qvc.com/t5/Recipes/Chocolate-Chip-Pumpkin-Cheesecake/m-p/258413#M10863 <DIV class="ingredients"><STRONG>Chocolate Chip Pumpkin Cheesecake</STRONG> <P> </P> <P><IMG src="http://www.hersheys.com/Image.ashx?type=r&amp;id=33&amp;s=lg" alt="undefined" /></P> <P><STRONG>Ingredients</STRONG></P> <UL> <LI class="odd"><SPAN>CHOCOLATE COOKIE CRUST</SPAN> (recipe follows)</LI> <LI><SPAN>3 packages</SPAN> (8 oz. each) <SPAN>cream cheese</SPAN>, softened</LI> <LI class="odd"><SPAN>1 cup</SPAN> <SPAN>sugar</SPAN></LI> <LI><SPAN>3 tablespoons</SPAN> <SPAN>all-purpose flour</SPAN></LI> <LI class="odd"><SPAN>1 teaspoon</SPAN> <SPAN>pumpkin pie spice</SPAN></LI> <LI><SPAN>1 cup</SPAN> <SPAN>canned pumpkin</SPAN></LI> <LI class="odd"><SPAN>4</SPAN> <SPAN>eggs</SPAN></LI> <LI><SPAN>1-1/2 cups</SPAN> <SPAN>HERSHEY'S Mini Chips Semi-Sweet Chocolate</SPAN></LI> <LI class="odd"><SPAN>CHOCOLATE LEAVES</SPAN>(recipe follows, optional)</LI> </UL> </DIV> <DIV class="clear"> </DIV> <P><STRONG>Directions:</STRONG></P> <OL class="instructions"> <LI>Prepare CHOCOLATE COOKIE CRUST. Increase oven temperature to 400°F.<BR /></LI> <LI>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.<BR /></LI> <LI>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. 10 to 12 servings.<BR /> <BR /> CHOCOLATE COOKIE CRUST: Heat oven to 350°F. 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.<BR /> <BR /> 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.</LI> </OL> Sat, 06 Oct 2012 22:08:54 GMT https://community.qvc.com/t5/Recipes/Chocolate-Chip-Pumpkin-Cheesecake/m-p/258413#M10863 FunkyHulaGirl 2012-10-06T22:08:54Z