Over the holidays, my aunt made some really good pumpkin and chocolate chip cheesecake cups, so I decided to try to recreate it for my coworkers, and I think it turned out pretty well. The pumpkin and chocolate go really well together. Probably more of a seasonal recipe, but I doubt anyone will complain if you make it outside of Autumn.
- 1 package of graham crackers (or about one cup of crumbs)
- 1/4 cup sugar
- 1/4 cup melted butter
- Three 8 oz packages of cream cheese
- 2 tablespoons flour
- 1 cup sugar
- 2 teaspoons vanilla extract
- One 15 oz can of pumpkin puree
- 3 eggs
- 1/4 cup sour cream
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 cup chocolate chips (or more, to taste)
You’ll also need a springform pan in which to bake the cheesecake and an oven for baking
Preheat the oven to 350 degrees Fahrenheit. Grind the graham crackers into crumbs, and then combine with the sugar and melted butter. Then, press the mixture into the bottom of a 9″ springform pan, and bake for 6 minutes. (Spreading it into the springform pan is annoying. I recommend using long, quick strokes of a spoon to help spread it out.)
Combine the cream cheese, sugar, and vanilla in a large bowl and mix with an electric mixer until smooth. Add the rest of the ingredients and continue beating until smooth and creamy.
Pour the mixture over the crust, and bake for 65 to 70 minutes at 350 degrees Fahrenheit. If unsure whether the center is cooked, insert a toothpick or chopstick. If it’s done, it should come out relatively clean. When the cheesecake is cooked, it should appear set around 2 1/2″ in from the edge.
Let cool on a wire rack with an inverted cover, to reduce its cooling speed. Otherwise, the surface may fissure. Refrigerate for four hours or overnight.