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Nothing says "You're special" like a creamy, indulgent cheesecake drizzled with chocolate. This Pumpkin Cinnamon Chip Cheesecake recipe ramps up the appreciationtenfold for birthdays, special occasions or as a weekday pick-me-up. With its graham cracker crust and creamy filling made with cream cheese, sugar, milk, eggs and cinnamon chips, this Pumpkin Cinnamon Chip Cheesecake recipe is a sweet treat for everyone. A chocolate drizzle made with HERSHEY'S SPECIAL DARK Chocolate Chips gives it a rich and delightful finish.
Want more cheesecake recipes in your back pocket? We recommend this peanut butter lover's favorite, our Chocolate Drizzled Peanut Butter Cheesecake, which may look fancy but is strikingly simple to make!
BAKE MODE:
Prevent your screen from going dark while you bake.
Cheesecakes are less likely to crack if baked in a water bath.
Graham Cracker Crust: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes.
Chocolate Drizzle: Place 1/4 cup HERSHEY'S Milk Chocolate Chips and 1-1/2 teaspoons shortening (do NOT use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.