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Pumpkin Cheesecake made with OREO Base Cake

Pumpkin Cheesecake made with OREO Base Cake

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INGREDIENTS

72 servings or 6 cheesecakes, 12 servings each.


  • Crust
  • 2-1/2 lb. OREO Base Cake
  • 15 oz. butter or margarine, melted

  • Cheesecake
  • 9 lb. cream cheese, softened
  • 2-1/2 lb. granulated sugar
  • 6 oz. flour
  • 2-1/4 lb. eggs
  • 1-1/2 lb. canned pumpkin
  • 2 Tbsp. ground cinnamon
  • 1-1/2 tsp. ground nutmeg
  • 1-1/2 tsp. ground ginger
  • 1-1/2 lb. pecan halves
  • 9 oz. prepared chocolate ganache

Nutrition per serving

  • Calories

    460

  • Total fat

    34 g

  • Saturated fat

    16 g

  • Trans fat

    0 g

  • Cholesterol

    125 mg

  • Sodium

    370 mg

  • Carbohydrate

    31 g

  • Dietary fiber

    1 g

  • Sugars

    20 g

  • Protein

    7 g

  • Vitamin A

    40 %DV

  • Vitamin C

    0 %DV

  • Calcium

    8 %DV

  • Iron

    10 %DV

DIRECTIONS

Crust: Mix ingredients. Press 1-1/4 cups of the crumb mixture onto bottom of each of 6 (9-inch) springform pans. Refrigerate while preparing Filling.

Cheesecake: Beat cream cheese, sugar and flour in 12-qt. bowl of mixer on low speed 3 min. or until creamy, stopping occasionally to scrape bottom and side of bowl. Add eggs, 1 at a time, mixing on low speed after each just until blended. Blend in pumpkin and spices. Pour 1-1/4 qt. batter over each Crust.

Bake in 300ºF-convection oven 1 hour to 1 hour 15 min. or until centers are almost set. Cool completely on wire racks. Refrigerate 4 hours. Just before serving, garnish sides and tops of cheesecakes with pecan halves; drizzle with ganache.

Tips

User Defined Cooling and Storing Cheesecakes

  • After removing cheesecake from oven, immediately run a knife or thin metal spatula around rim of springform pan to loosen cheesecake. (This will help reduce cracking as the cheesecake cools.) Do not unlatch or remove rim of pan during cooling. Refrigerate until firm, then unmold.