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• 8.5 oz. oreo cookies, insides removed (If you don't have a scale, that's 29.3 oreo cookies, insides removed)

• ½ C. pecans

• 7 T. butter, melted

• Pinch of salt

• --

• 8 oz. cream cheese

• ½ C. white sugar

• ½ C. brown sugar

• 1/3 C. maple

• 2 C. pumpkin

• 1.5 T. pumpkin pie spice

• 6 eggs

• ½ T. vanilla

• 1.5 C. heavy cream


1. For the crust – grind the oreo cookie and pecans down in a food processor. Move to a mixing bowl and combine the with the butter and salt. Mix well.

2. Cut a piece of parchment the size of the pan and place down inside a high walled 10” or 12 inch cake pan. Press the crumb into the base of the pan, not up the walls, and refrigerate for 20-30 minutes while making the filling.

3. To make the filling – combine the cream cheese with both sugars in a mixer with the whisk attachment. Whip until smooth, scraping the sides down often. Add the maple and when incorporated add the pumpkin and pumpkin pie spice. Whisk until incorporated, scraping the sides and bottom of the bowl.

4. Add the eggs one at a time making sure they are incorporated before add the next one. Then add the vanilla and heavy cream. Mix batter until smooth.

5. Preheat oven to 350. Remove the cake pan from the refrigerator and add the batter. Place in a larger pan with 1 ½“ water and bake uncovered until set, but still jiggly in the middle. For a 12” pan, about 45 minutes to 1 hour . For a high walled 10 inch, start with 1 hour and 15 minutes and then adjust up according as needed to cook and set the middle.

6. Remove from oven and the water bath. Place on a cooling rack and let the torte come to room temperature. When room temperature, place in the refrigerator overnight.

7. Remove the torte from the pan, and remove the parchment from the bottom. Cover with glacage and decorate the edges with crushed candied pecans, garnish with candied burnt oranges.