Pumpkin & Chocolate Cheesecake

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(20 – 24 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Chocolate Muffin Mix
  • 3 Tbsp. margarine or butter, softened
  • 1 Tbsp. sugar

Filling

  • 3 Tbsp. “JIFFY” Baking Mix
  • 3 pkgs. (8 oz.) cream cheese, softened
  • 1 cup sugar
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. cloves
  • 1 can (15 oz.) pumpkin
  • 4 eggs
  • 3/4 cup chocolate chips
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Chocolate Muffin Mix
Baking Mix

Directions:

Preheat oven to 350°F.

Fill a 13” x 9” pan with 1” of water and place on bottom rack of oven. Combine crust ingredients until crumbly. Press into bottom of an ungreased 9” springform pan. For filling, combine baking mix, cream cheese, sugar and spices until smooth. Add pumpkin and eggs. Beat until well blended. Fold in chocolate chips. Pour over crust. Bake 60 – 70 minutes or until edges are set. Center will be soft. Turn off oven and open door 3 – 4 inches. Let cheesecake set for an additional 15 minutes or until center is set. Remove from oven and cool to room temperature. Remove side of pan and refrigerate 3 hours.

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