Servings: 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


Nutritional facts are based on a single serving
Calories 460
Total fat 34g
Saturated fat 16g
Trans fat 0g
Cholesterol 125mg
Sodium 370mg
Carbohydrate 31g
Dietary fiber 1g
Sugars 20g
Protein 7g
Calcium 8%DV
Iron 10%DV


  1. 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.
  2. 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.
  3. 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.
  4. 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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