Description
Indulge in the flavors of fall with this Olive Garden Pumpkin Cheesecake, a delightful dessert that combines creamy pumpkin filling and warm spices nestled in a crunchy ginger snap crust. This easy-to-make cheesecake is perfect for any occasion, whether it’s a festive gathering or a simple family dinner. With its rich flavor profile and smooth texture, this pumpkin cheesecake will quickly become a cherished favorite in your home. Prepare it ahead of time, let it chill to meld the flavors, and watch as it becomes the star of your dessert table!
Ingredients
Scale
- 1 1/2 cups ginger snap cookie crumbs
- 6 tablespoons melted salted butter
- 22 ounces cream cheese (softened)
- 15 ounces pumpkin puree
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar
- 3 large eggs (whisked)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 10 ounces sour cream
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix ginger snap crumbs with melted butter and granulated sugar. Press into the bottom of a greased 9" springform pan to form the crust.
- Beat cream cheese and sugars together until smooth. Add vanilla extract, pumpkin puree, spices, sour cream, and whisked eggs; mix until fully combined.
- Pour filling into the crust and smooth it out. Bake for about 71 minutes or until set around the edges but slightly jiggly in the center.
- Allow cooling at room temperature before chilling in the refrigerator for at least four hours or overnight.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 360
- Sugar: 26g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg