Festive Pumpkin Cheesecake with Chocolate Cookie Cr

Name: Festive Pumpkin Cheesecake with Chocolate Cookie Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 qt. OREO Pieces-Small; 3/4 cup butter or margarine, melted; Cheesecake; - PHILADELPHIA Original Cream Cheese, softened; 1-1/2 qt. granulated sugar; 1-1/2 cups flour; 18 each eggs; 3 cups canned pumpkin; 2 Tbsp. ground cinnamon; 1-1/2 tsp. ground nutmeg; 1-1/2 tsp. ground ginger; 1-1/2 qt. pecan halves; 1 cup prepared chocolate ganache

Servings: persons

Crust
1 qt. OREO Pieces-Small
3/4 cup butter or margarine, melted
Cheesecake
- PHILADELPHIA Original Cream Cheese, softened
1-1/2 qt. granulated sugar
1-1/2 cups flour
18 each eggs
3 cups canned pumpkin
2 Tbsp. ground cinnamon
1-1/2 tsp. ground nutmeg
1-1/2 tsp. ground ginger
1-1/2 qt. pecan halves
1 cup prepared chocolate ganache

1
Crust: Mix ingredients.
2
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).
3
Refrigerate while preparing Filling.
4
Cheesecake: Beat cream cheese, sugar and flour in 12-qt.
5
bowl of mixer (or in 6-qt.
6
bowl for trial recipe) on low speed 3 min.
7
or until creamy, stopping occasionally to scrape bottom and side of bowl.
8
Add eggs, 1 at a time, mixing on low speed after each just until blended.
9
Blend in pumpkin and spices.
10
Pour 1-1/4 qt.
11
batter over each Crust.
12
Bake in 225 degrees F-convection oven 1 hour to 1 hour 15 min.
13
or until centers are almost set.
14
Cool completely on wire racks.
15
Refrigerate 4 hours.
16
Just before serving, garnish sides and tops of cheesecakes with pecan halves; drizzle with ganache.

1675

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Crust, 1 qt. OREO Pieces-Small, 3/4 cup butter or margarine, melted, Cheesecake, and more.

Yes, Festive Pumpkin Cheesecake with Chocolate Cookie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Festive Pumpkin Cheesecake with Chocolate Cookie Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions