Pumpkin & Chocolate Cheesecake
(12-15 Servings)
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
Preheat oven to 350°.
Place 13"x9" pan filled with 1 inch water on bottom rack of oven. Mix crust ingredients together and press into bottom of ungreased 9" springform pan. Beat baking mix, cream cheese, sugar and spices until smooth. Add pumpkin and eggs, beating until well blended. Fold in chocolate chips. 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 sides of pan and refrigerate 3 hours or overnight.
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