Olive Garden Pumpkin Cheesecake
Indulge in the delightful flavors of fall with this creamy Olive Garden Pumpkin Cheesecake. This recipe features a luscious pumpkin filling nestled in a spiced ginger snap crust, making it an ideal centerpiece for your holiday gatherings or cozy family dinners. With its rich, smooth texture and warm spices, this dessert will surely impress your guests and become a cherished favorite at your table. The best part? It’s easy to prepare ahead of time, leaving you free to savor the moments that matter most.
- Prep Time: 25 minutes
- Cook Time: 71 minutes
- Total Time: 1 hour 36 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 (whisked, room temperature)
- 10 ounces sour cream (room temperature)
- 2/3 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
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix ginger snap crumbs, melted butter, and sugar. Press into the bottom of a 9" springform pan.
- Beat cream cheese until smooth; add sugars and blend well. Gradually mix in pumpkin puree, sour cream, spices, and eggs until fully combined.
- Pour filling over the crust and smooth the top. Bake for about 71 minutes or until slightly jiggly in the center.
- Allow to cool at room temperature before chilling overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg