Description
Indulge in the rich and creamy delight of homemade Olive Garden Pumpkin Cheesecake, a perfect seasonal treat that captures the essence of fall. This scrumptious cheesecake features a smooth blend of pumpkin puree, warm spices, and luscious cream cheese, all resting on a crunchy ginger snap crust. Topped with warm caramel sauce and freshly whipped cream, this dessert is ideal for Thanksgiving, Christmas, or any festive gathering. Impress your friends and family with this easy-to-make recipe that promises to be the star of your holiday spread.
Ingredients
Scale
- 1 1/2 cups ginger snap cookie crumbs
- 6 tablespoons salted butter (melted)
- 22 ounces cream cheese (room temperature)
- 15 ounces pumpkin puree
- 2/3 cup granulated sugar
- 10 ounces sour cream (room temperature)
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Optional: caramel sauce for drizzling
Instructions
- Preheat the oven to 325°F (163°C). Spray a 9" springform pan with cooking spray.
- Combine ginger snap cookie crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the pan.
- In another bowl, beat cream cheese until smooth. Gradually add sugars, then mix in vanilla extract, pumpkin puree, spices, sour cream, and eggs one at a time.
- Pour filling over the crust and bake for about 71 minutes or until set in the center.
- Allow cheesecake to cool gradually in the oven with the door ajar before refrigerating overnight.
- Prep Time: 20 minutes
- Cook Time: 71 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (130g)
- Calories: 380
- Sugar: 28g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg