Olive Garden Pumpkin Cheesecake
Indulge in the rich, creamy decadence of this Olive Garden Pumpkin Cheesecake, where the warm flavors of autumn take center stage. This dessert features a buttery graham cracker crust that cradles a velvety blend of spiced pumpkin and tangy cream cheese, baked to perfection. With hints of vanilla and pumpkin pie spice, each bite delivers a harmonious balance of sweetness and spice. The cheesecake is topped with optional dollops of whipped cream and a sprinkle of crushed nuts for added texture and flair. This luxurious treat is perfect for holiday gatherings or cozy fall evenings, with its smooth, crowd-pleasing texture and irresistible seasonal flavor. Ready in just 20 minutes of prep and perfect for up to 10 servings, this pumpkin cheesecake is destined to be the star of your dessert table.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 1.5 cups, divided sugar
- 0.33 cups unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 3 eggs
- 0.5 cup sour cream
- 2 tablespoons all-purpose flour
- 1.5 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 cup whipped cream (optional, for garnish)
- 0.5 cup crushed walnuts or pecans (optional, for garnish)
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
In a mixing bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Mix well until the texture resembles wet sand.
Press the graham cracker mixture firmly into the bottom of the springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar with an electric mixer until smooth and creamy.
Add the pumpkin puree, eggs (one at a time), sour cream, flour, pumpkin pie spice, and vanilla extract to the cream cheese mixture. Beat on medium speed until fully combined and smooth, ensuring there are no lumps.
Pour the cheesecake batter over the prepared crust in the springform pan, spreading it evenly.
Bake the cheesecake in the preheated oven for 60 minutes, or until the edges are set and the center jiggles slightly when shaken.
Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually for 1 hour. This helps prevent cracks.
Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, transfer to the refrigerator to chill for at least 4 hours or overnight.
Before serving, garnish with whipped cream and sprinkle with crushed walnuts or pecans, if desired. Slice and enjoy!
Nutrition Facts
Calories |
6822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 483.1 g | 619% | |
| Saturated Fat | 268.8 g | 1344% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1781 mg | 594% | |
| Sodium | 3704 mg | 161% | |
| Total Carbohydrate | 542.6 g | 197% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 402.1 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1312 mg | 101% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2058 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
