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Chocolate Chip Pumpkin Cheesecake

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Fall is finally here.

Leaves are changing colors, photos of spiced pumpkin lattes are flooding Instagram, little girls are dressed like Disney Princesses (more than usual in Los Angeles), and pumpkin carving parties are in full swing.

Which means… It’s officially time to do some pumpkin inspired baking! This pumpkin cheesecake is festive, delicious, makes 2 cheesecakes (one for your dinner party & one for you), and most importantly… it’s really EASY to make! 

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INGREDIENTS:

1 (15 oz) can organic pureed pumpkin 

3 (8 oz) packages low-fat cream cheese (room temperature)

3 organic eggs 

1/4 cup sour cream (I use low-fat)

1 & 1/2 cups sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon pumpkin pie spice (I buy mine at Trader Joe’s)

2 teaspoons pure vanilla extract

1 tablespoon all-purpose flour 

1 cup semi-sweet chocolate chips

** You also need: TWO Ready To Use Graham Cracker Pie Crust Tins (9 oz each)

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DIRECTIONS:

Preheat oven to 350 degrees F.

– In a mixer or large bowl: Beat cream cheese until smooth. Add pumpkin puree, eggs, sour cream, sugar and spices. Mix well.

– Add vanilla extract & flour. Beat until fully combined.

– Pour even amounts of batter into both already made pie crusts.

– Then pour 1/2 cup chocolate chips on top of each pie. Distribute chips evenly.

– Bake in oven for 1 hour.

– Remove from oven and let sit for 20 minutes.

– Cover with plastic wrap and refrigerate for 4 hours.

– Remove from fridge & IMPRESS your guests! 

BONUS: Garnish with whipped cream or Cool Whip.

 

Xo,

Simply Nina  IMG_1298



3 Responses to “Chocolate Chip Pumpkin Cheesecake”

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    • admin says:

      My best tip is to get your blog up and start writing as soon as possible. The more energy you put in, the more inspired you’ll feel. Best of luck!

  2. fiverr photo says:

    2tslnh Thank you ever so for you post.Really thank you! Really Cool.

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