Olive Garden Pumpkin Cheesecake
Indulge in the creamy delight of Olive Garden Pumpkin Cheesecake, a perfect dessert for the holiday season. This recipe captures the essence of fall with its rich pumpkin flavor and warm spices, all nestled in a sweet ginger snap crust. Easy to prepare, this cheesecake is an impressive addition to any gathering, making it a cherished staple in your dessert repertoire. Whether you’re celebrating with family or treating yourself after a long day, this luscious cheesecake brings comfort and joy to every occasion.
- Prep Time: 15 minutes
- Cook Time: 71 minutes
- Total Time: 1 hour 26 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)
- 2/3 cup granulated sugar
- 15 ounces pumpkin puree
- 3 large eggs (whisked)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9" springform pan.
- In a bowl, mix ginger snap crumbs, melted butter, and granulated sugar until combined. Press firmly into the bottom of the pan.
- Beat cream cheese and sugars until smooth. Mix in pumpkin puree and spices. Fold in eggs until just combined.
- Pour filling over the crust and bake for about 71 minutes or until the center is slightly jiggly.
- Cool gradually in the oven for an hour before refrigerating for at least four hours or overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Find it online: https://recipeswithrachel.com/olive-garden-pumpkin-cheesecake/