Festive Pumpkin Cheesecake with Chocolate Crust

Festive Pumpkin Cheesecake with Chocolate Crust
Yield:
72 servings or 6 cheesecakes, 12 servings (142 g) each

Ingredients

Ingredients Weights Measures
Crust
Oreo Small Crunch Pieces 2 lb. [1 kg] 1 qt. [1.8 L]
butter or margarine, melted 12 oz. [340 g] 1-1/2 cups [375 mL]
Cheesecake
Philadelphia Brick Cream Cheese, softened 9 lb. [4 kg] -
granulated sugar 2 lb. [1.2 kg] 1-1/2 qt. [1.5 L]
flour 6 oz. [170 g] 1-1/2 cups [375 mL]
eggs 2 lb. [1 kg] 18 each
pumpkin purée (796 mL/26 fl oz) 1 lb. [675 g] 3 cups [750 mL]
ground cinnamon 1/2 oz. [18 g] 2 Tbsp. [30 mL]
ground nutmeg - [6 g] 1-1/2 tsp. [7 mL]
ground ginger - [6 g] 1-1/2 tsp. [7 mL]
pecan halves 1 lb. [675 g] 1-1/2 qt. [1.5 L]
prepared chocolate ganache 9 oz. [255 g] 1 cup [280 mL]
Crust
Oreo Small Crunch Pieces 5-1/2 oz. [155 g] 1-1/4 cups [312 mL]
butter or margarine, melted 2 oz. [60 g] 1/4 cup [60 mL]
Cheesecake
Philadelphia Brick Cream Cheese, softened 1 lb. [675 g]
granulated sugar 7 oz. [200 g] 1 cup [250 mL]
flour 1 oz. [30 g] 1/4 cup [50 mL]
eggs 6 oz. [170 g] 3 each
pumpkin purée (796 mL/26 fl oz) 4 oz. [115 g] 1/2 cup [125 mL]
ground cinnamon - [3 g] 1 tsp. [5 mL]
ground nutmeg - [1 g] 1/4 tsp. [1 mL]
ground ginger - [1 g] 1/4 tsp. [1 mL]
pecan halves 4 oz. [115 g] 1 cup [250 mL]
prepared chocolate ganache 1-1/2 oz. [45 g] 3 Tbsp. [45 mL]

Directions

Crust: Mix ingredients. Press 1-1/4 cups (312 mL) 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.

Cheesecake: Beat cream cheese, sugar and flour in 12-qt (12-L) bowl of mixer (or in 6-qt. [6-L] bowl for trial recipe) on low speed 3 min. or until well blended, stopping occasionally to scrape bottom and side of bowl. Add eggs, 1 at a time, mixing at low speed after each just until blended. Blend in pumpkin and spices. Pour 1-1/4 qt. (1.25 L) batter over each Crust.

Bake in 225ºF-convection oven 1 hour to 1 hour 15 min. or until centres are almost set. Cool completely. Refrigerate 4 hours. Just before serving, garnish sides and tops of cheesecakes with pecan halves; drizzle with ganache.

Kraft Kitchens Tips

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