Description
If you’re craving a dessert that beautifully embodies the flavors of fall, look no further than this Olive Garden Pumpkin Cheesecake. This creamy and decadent cheesecake blends rich pumpkin puree with a fragrant mix of spices, making it an ideal choice for holiday gatherings, cozy nights at home, or any special occasion. With a delightful ginger snap crust and a luscious filling, this treat is sure to impress family and friends alike. Whether you’re celebrating Thanksgiving or simply indulging in the season’s best flavors, this recipe will quickly become a cherished favorite in your household.
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
- 15 ounces pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 10 ounces sour cream (room temperature)
- 3 large eggs (whisked)
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, mix ginger snap crumbs, melted butter, and granulated sugar until combined. Press into the bottom of a greased 9” springform pan.
- Beat cream cheese in a large bowl until smooth. Gradually add both sugars, mixing until well combined.
- Mix in pumpkin puree, vanilla extract, cinnamon, nutmeg, and cloves until blended.
- Gently fold in sour cream and whisked eggs until just combined.
- Pour filling over the crust and bake for about 71 minutes or until set in the center.
- Cool completely on a wire rack before refrigerating for several hours or overnight before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 327
- Sugar: 24g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg