Description
Homemade Olive Garden Pumpkin Cheesecake is a delightful seasonal dessert that will undoubtedly become a favorite at your holiday gatherings. With its creamy filling made from rich cream cheese and pure pumpkin puree, this cheesecake is spiced to perfection with cinnamon, nutmeg, and cloves, creating a warm, comforting treat for any occasion. The crispy ginger snap crust adds a delicious crunch that perfectly complements the velvety filling. Whether you’re celebrating Thanksgiving, Christmas, or simply indulging on a cozy night in, this recipe is sure to impress family and friends alike.
Ingredients
Scale
- 1 1/2 cups ginger snap cookie crumbs
- 6 tablespoons melted salted butter
- 22 ounces cream cheese (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 (room temperature)
- 3 large eggs (whisked)
Instructions
- Preheat your oven to the desired temperature and grease a 9-inch springform pan.
- In a mixing bowl, combine ginger snap cookie crumbs, melted butter, and sugar; press into the bottom of the pan.
- Beat cream cheese until smooth; gradually add sugars and mix well.
- Incorporate pumpkin puree, spices, sour cream, and whisked eggs until fully blended.
- Pour the filling over the crust and bake until set.
- Let cool 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 (90g)
- Calories: 270
- Sugar: 22g
- Sodium: 280mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg