Pumpkin Cheesecake made with OREO Base Cake



72 servings or 6 cheesecakes, 12 servings each.

  • Crust

  • 2½ lb. OREO Base Cake
  • 15 oz. butter or margarine, melted

  • Cheesecake

  • 9 lb. cream cheese, softened
  • 2½ lb. granulated sugar
  • 6 oz. flour
  • 2¼ lb. eggs
  • 1½ lb. canned pumpkin
  • 2 Tbsp. ground cinnamon
  • 1½ tsp. ground nutmeg
  • 1½ tsp. ground ginger
  • 1½ lb. pecan halves
  • 9 oz. prepared chocolate ganache

Nutrition per serving

Calories460 Total fat34 gSaturated fat16 gTrans fat0 gCholesterol125 mgSodium370 mgCarbohydrate31 gDietary fiber1 gProtein7 gVitamin A40 %DVVitamin C0 %DVCalcium8 %DVIron10 %DV

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.


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.

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