Pumpkin-chocolate chip cheesecake

When I started as a baker, I always wanted to create this pumpkin-chocolate chip cheesecake recipe for Halloween. The colors naturally lent themselves to the color scheme of the holiday, and the flavors were not necessarily something you see often. I figured it would be a great way to celebrate trick or treating yourself for the holidays, so to speak.

For the crust, I prepared a chocolate short crust base, making chocolate shortbread, blitzing it into a powder, and binding it with an egg. For the cheesecake recipe, I wanted to go with a pretty standard pumpkin-cream cheese-sour cream base, using a tiny bit of flour to offset the moisture in the pumpkin.

For the crust:
1 1/2 cups chocolate shortbread powder (you can make the shortbread with this recipe)
1 egg white

Literally just combine and press into the bottom of an oiled cake tin. Bake at 350 degrees F for 15 minutes.

For the filling:
8 oz cream cheese
1/4 cup pumpkin puree
2 tablespoons sour cream
1 egg
1 tablespoon flour
a pinch of cinnamon
a pinch of salt
1/4 teaspoon vanilla extract
1/4 cup granulated sugar
1/2 cup chocolate chips

Whip the cream cheese with sugar until it is light and airy. Whip in the eggs and pumpkin until they are incorporated as well. Combine in the flour, cinnamon, salt, and vanilla, and finally, fold in the chocolate chips. Pour into the cake tin and bake for 55 minutes at 325 degrees F. Allow the cheesecake to set for 20 minutes before removing.

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