It’s inevitable. As much as I love baking with fall flavors like pumpkin, cinnamon, and nutmeg, it’s a given that chocolate will make an appearance. And this is a great way to include it–the chocolate chips add texture to the creamy cheesecake and even more flavor. We just love this Pumpkin Chocolate Chip Cheesecake! This is a wonderful recipe to present at a holiday dinner or party, since it’s easy to make but the WOW factor is so high.
This Pumpkin Chocolate Chip Cheesecake recipe is quite easy, even though it takes over four hours because of the chilling. And trust me, you do not want to cut it short and eat it warm. I may have done that once. It is gross. The chilling is what gives cheesecake its texture, so just be patient. It’s worth it.
- 2 pkgs (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 1/2 cup canned pumpkin
- 1/2 tsp vanilla
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2 eggs
- 3/4 cup mini chocolate chips, divided
- 1 ready-to-use graham cracker crumb crust
- whipped cream
- Preheat oven to 350 degrees.
- Beat cream cheese, sugar, pumpkin, vanilla and spices in a large bowl with mixer until blended.
- Add eggs and beat just until blended.
- Fold in 1/2 cup mini chocolate chips.
- Pour into crust and sprinkle 1/4 chocolate chips over top.
- Bake 40 minutes or until center is almost set. Cool.
- Refrigerate for at least 3 hours. Top with whipped cream just before serving.
Why is it that we only eat pumpkin in the fall? I’m going to keep a can in the pantry and down the road in the spring instead of going all lemon I’m going to break out the pumpkin. Who’s with me?
Linked up to Full Plate Thursday at Miz Helen’s Country Cottage, What’s Cookin Wednesday at Buns in my Oven, Thanksgiving Recipe Roundup at Gooseberry Patch, Inspire Me Wednesday at Adventures of Mel, Creative Muster Party at Fluster Buster, and Tasty Tuesdays at CreativeKKids.