Hope everyone is having a nice Thanksgiving. I made this cheesecake last week since my dad insisted on making pies for Thanksgiving dinner. In case you haven’t heard, Libby’s is having a pumpkin shortage. Once all the cans are gone on the shelves, that’s it. No more pumpkin until next year. Good thing we have three large cans in the cupboard. Plan ahead when making this cheesecake because like most cheesecakes, this needs a long chilling time.
I cut this recipe in half because I have three small heart pans. Regular springform pan is on my wish list. That is partly why the piece in my picture is so small. That and it was almost gone.
Pumpkin Chocolate Chip Cheesecake
1 1/2 cups graham cracker crumbs (either in food processor or crushed by rolling pin)
4 Tbsp powdered sugar
6 Tbsp butter, melted
16 oz. cream cheese, room temperature
1/2 cup sugar
1/2 tsp vanilla or maple extract
1/2 cup pumpkin puree
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 cup chocolate chips
1. For crust: Mix together crumbs, sugar, and butter. Press evenly over bottom and sides of a 9-inch springform pan. Chill until needed.
2. Preheat oven to 350F. Beat cream cheese and sugar together until smooth. Add eggs and extract. Add pumpkin and spices, and continue mixing until combined. Any lumps in the batter will not disappear during baking. Fold in chocolate chips. Pour filling into chilled crust.
3. Bake 30-40 minutes. No covering or water bath needed. The center should feel somewhat firm to the touch. Let the cheesecake cool to room temperature. Then cover and place in refrigerator for at least 6 hours or overnight.
Makes one 9-inch cheesecake
Source: Bake Space