Description

Indulge in the delightful flavors of homemade Olive Garden Pumpkin Cheesecake, a perfect dessert to embrace the spirit of fall. This creamy cheesecake features a luscious filling made from pure pumpkin puree, complemented by warm spices that evoke the cozy essence of the season. With an inviting ginger snap crust and a rich texture, it’s an ideal choice for holiday gatherings, family dinners, or simply a comforting evening at home. Impress your guests with its stunning presentation and delicious taste that will have them coming back for seconds!

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
3 large eggs (room temperature)
1/3 cup granulated sugar
2/3 cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
10 ounces sour cream (room temperature)

Instructions

Preheat your oven to 325°F (163°C).
In a mixing bowl, combine ginger snap cookie crumbs with melted butter and press firmly into the bottom of a greased springform pan.
In another bowl, beat cream cheese until smooth; add sugars and mix well.
Incorporate pumpkin puree, vanilla extract, spices, sour cream, and eggs until fully combined.
Pour the filling over the crust and bake for about 71 minutes or until slightly jiggly in the center.
Cool at room temperature before refrigerating for several hours or overnight.

Prep Time: 20 minutes
Cook Time: 71 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 125g)
Calories: 330
Sugar: 24g
Sodium: 320mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg

Keywords: Ensure all refrigerated ingredients are at room temperature for better blending. For added flavor variations, consider mixing in chocolate chips or topping with crushed nuts or caramel sauce.