Description
Indulge in the rich and creamy flavors of this Olive Garden Pumpkin Cheesecake, a delightful dessert that embodies the warmth of fall.
Ingredients
Scale
- 1 1/2 cups ginger snap cookie crumbs
- 6 tablespoons melted salted butter
- 22 ounces room temperature cream cheese
- 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 room temperature sour cream
- 3 large room temperature eggs
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9" springform pan.
- Mix ginger snap crumbs with melted butter and sugar; press into the bottom of the pan.
- Beat cream cheese and sugars until smooth. Add pumpkin puree, vanilla, and spices; mix gently.
- Fold in sour cream and eggs until just combined.
- Pour filling over crust; bake for about 71 minutes or until set around edges.
- Cool at room temperature before refrigerating for at least four hours or overnight.
Nutrition
- Serving Size: 1 slice (about 100g)
- Calories: 292
- Sugar: 21g
- Sodium: 290mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 84mg