Festive Pumpkin Cheesecake with Chocolate Cookie Crust

Festive Pumpkin Cheesecake with Chocolate Cookie Crust
72 servings or 6 cheesecakes, 12 servings each


Ingredients Weights Measures
OREO Pieces-Small 2 lb. 1 qt. + 3-1/2 cups
butter or margarine, melted 6 oz. 3/4 cup
PHILADELPHIA Original Cream Cheese, softened 9 lb. -
granulated sugar 2 lb. + 10 oz. 1-1/2 qt.
flour 6 oz. 1-1/2 cups
eggs 2 lb. + 4 oz. 18 each
canned pumpkin 1 lb. + 8 oz. 3 cups
ground cinnamon - 2 Tbsp.
ground nutmeg - 1-1/2 tsp.
ground ginger - 1-1/2 tsp.
pecan halves 1 lb. + 8 oz. 1-1/2 qt.
prepared chocolate ganache 9 oz. 1 cup + 2 Tbsp.


MIX ingredients. Press 1-1/4 cups of the crumb mixture onto bottom of each of 6 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe). Refrigerate while preparing Filling.

BEAT cream cheese, sugar and flour in 12-qt. bowl of mixer (or in 6-qt. bowl for trial recipe) 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 225ºF-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.

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