Description
Indulge in the flavors of fall with this homemade Olive Garden Pumpkin Cheesecake. Bursting with creamy pumpkin puree and a symphony of warm spices, this dessert is perfect for any occasion—from family gatherings to cozy nights in. The rich, velvety filling sits atop a crunchy ginger snap crust, making it an unforgettable treat that will impress your guests and satisfy your sweet cravings. With easy-to-follow instructions and simple ingredients, you can create a delicious masterpiece that captures the essence of autumn in every bite.
Ingredients
Scale
- 1 1/2 cups ginger snap cookie crumbs
- 6 tablespoons melted butter
- 22 ounces cream cheese (at 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 (at room temperature)
- 3 large eggs (whisked, at room temperature)
Instructions
- Preheat oven to 325°F (163°C) and prepare a springform pan with cooking spray.
- In a bowl, mix ginger snap crumbs, melted butter, and granulated sugar; press into the pan for the crust.
- Beat cream cheese and sugars until smooth; add pumpkin puree, spices, sour cream, and eggs. Combine until smooth.
- Pour filling over the crust; bake for approximately 71 minutes or until slightly jiggly in the center.
- Cool gradually in the oven with the door cracked; refrigerate for at least four hours before serving.
- Prep Time: 20 minutes
- Cook Time: 71 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 328
- Sugar: 24g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 88mg