Chocolate Chip Pumpkin Cheesecake

Hardly anyone experiences the crush of real guilt! We have failed to see that what usually passes for guilt is in fact just more sin, because it is the bad feeling we have, not from our failure to trust God’s promises but from our failure to preserve our image as cool, self-sufficient people. Most of what passes for guilt feelings is an expression of pride. We do something impulsive that hurts someone and feel remorse. But does our remorse come from a deep spiritual grief that we have despised God by not trusting His promises and not waiting for His wisdom and help? Or does it more often come from the fact that we did not preserve our image as cool and self-sufficient? Real guilt is very rare!

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cakes, Desserts	1	Cake

INGREDIENTS

1	c	Vanilla wafer crumbs
		about 30 wafers
		crushed
1/4	c	HERSHEY'S Cocoa
1/4	c	Powdered sugar
1/4	c	Butter or margarine, melted
24	oz	Cream cheese, softened
1	c	Sugar
3	T	All-purpose flour
1	t	Pumpkin pie spice
1	c	Canned pumpkin
4		Eggs
1 1/2	c	HERSHEY'S MINI CHIPS
		Semi-Sweet Chocolate
		Non-toxic leaves
1/2	c	HERSHEYS'S MINI CHIPS
		Semi-Sweet Chocolate

INSTRUCTIONS

Prepare CHOCOLATE COOKIE CRUST. Increase oven temperature to 400 F. In
large mixer bowl, beat cream cheese, sugar, flour and pumpkin pie
spice until well blended. Add pumpkin and eggs; beat until well
blended. Stir in small chocolate chips; pour batter into prepared
crust. Bake 10 minutes. Reduce oven temperature to 250Ã¸F; continue
baking 50 minutes. Remove from oven to wire rack. With knife, loosen
cake from side of pan. Cool completely; remove side of pan.
Refrigerate before serving. Prepare and garnish with CHOCOLATE  LEAVES,
if desired. Cover; refrigerate leftover cheesecake. 10 to 12  servings.
CHOCOLATE COOKIE CRUST: Heat oven to 350 F. In medium bowl, stir
together 1 cup vanilla wafer crumbs (about 30 wafers), 1/4 cup
HERSHEY'S Cocoa, 1/4 cup powdered sugar and 1/4 cup (1/2 stick)  melted
butter or margarine. Press mixture firmly onto bottom and 1/2  inch up
side of 9-inch springform pan. Bake 8 minutes; cool slightly  CHOCOLATE
LEAVES: Thoroughly wash and dry several non-toxic leaves. In  small
microwave-safe bowl, place 1/2 cup HERSHEY'S MINI CHIPS  Semi-Sweet
Chocolate. Microwave at HIGH (100%) 30 to 45 seconds or  until smooth
when stirred. With small soft-bristled pastry brush,  brush melted
chocolate on backs of leaves. (Avoid getting chocolate  on leaf front;
removal may be difficult when chocolate hardens.)  Place on wax
paper-covered cookie sheet; refrigerate until very firm.  Beginning at
stem, carefully pull green leaves from chocolate leaves;  refrigerate
until ready to use.  Hershey's is a registered trademark of Hershey
Foods Corporation.  Recipe may be reprinted courtesy of the Hershey
Kitchens.  Meal-Master compatible recipe format by Karen Mintzias
(km@salata.com)  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5507 Calories From Fat: 3215 Total Fat: 371.8g Cholesterol: 1614.5mg Sodium: 3705.9mg Potassium: 3099.5mg Carbohydrates: 511.8g Fiber: 34.3g Sugar: 300.2g Protein: 92.6g