Ingredients
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1 cup vanilla wafer crumbs (about 30 wafers)
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1/4 cup cocoa
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1/4 cup powdered sugar
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1/4 cup butter (1/2 stick) or 1/4 cup margarine, melted (1/2 stick)
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3 packages cream cheese, softened (8 oz. each)
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1 cup granulated sugar
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3 tablespoons flour
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1 teaspoon pumpkin pie spice, ground
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1 cup canned pumpkin
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4 eggs
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1 1/2 cups mini chocolate chips
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to taste semi-sweet chocolate leaves
Instructions
- Heat oven to 350'F.
- In medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter.
- Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan.
- Bake 8 minutes; cool slightly.
- increase oven temperature to 400 F.
- In large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended.
- Add pumpkin and eggs; beat until well blended.
- Stir in small chocolate chips; pour into prepared Crust. Bake 10 minutes.
- Reduce oven temperature to 250 F; continue baking 50 minutes.
- Remove from oven to cooling rack; loosen cake from rim of pan.
- Cool completely; remove rim.
- Refrigerate. Garnish with chocolate leaves, if desired.
- Cover; refrigerate leftovers.