Olive Garden Pumpkin Cheesecake
Indulge in a slice of Homemade Olive Garden Pumpkin Cheesecake, a creamy and decadent dessert that celebrates the flavors of fall. This delightful treat features rich pumpkin puree blended with warm spices like cinnamon and nutmeg, all nestled in a crunchy ginger snap crust. Perfect for Thanksgiving or any cozy gathering, this cheesecake is sure to impress your guests and satisfy your sweet cravings. With its velvety texture and easy-to-follow recipe, you can create a memorable dessert that captures the essence of autumn.
- Prep Time: 20 minutes
- Cook Time: 71 minutes
- Total Time: 1 hour 31 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups ginger snap cookie crumbs
- 6 tablespoons salted butter (melted)
- 22 ounces cream cheese (room temperature)
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar
- 1 teaspoon vanilla extract
- 15 ounces pumpkin puree
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 10 ounces sour cream (room temperature)
- 3 large eggs (whisked, room temperature)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9" springform pan with cooking spray.
- In a mixing bowl, combine ginger snap crumbs, melted butter, and sugar; press firmly into the bottom of the prepared pan.
- Beat cream cheese, granulated sugar, and brown sugar until smooth. Add pumpkin puree, vanilla extract, spices, sour cream, and eggs; mix until well combined.
- Pour filling over crust and bake for about 71 minutes until edges are set but center is slightly jiggly.
- Cool at room temperature before refrigerating for at least 4 hours or overnight. Serve chilled.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 28g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Find it online: https://teffrecipes.com/olive-garden-pumpkin-cheesecake/