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olive garden pumpkin cheesecake recipe

Pumpkin Cheesecake Recipe

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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups gingersnap crumbs
  • 5 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar (crust)
  • 3 packages (8 oz each) full-fat cream cheese, softened
  • 1 cup granulated sugar (filling)
  • 1 cup canned pumpkin puree
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp fine salt
  • Whipped cream, for serving

Method
 

  1. Preheat oven to 325°F (163°C). Mix gingersnap crumbs, melted butter, and crust sugar; press firmly into a 9-inch springform pan and bake for 10 minutes. Cool slightly.
  2. Beat softened cream cheese on medium for 2 minutes until smooth; add filling sugar and beat 1 more minute.
  3. Add pumpkin puree, cinnamon, nutmeg, ginger, cloves, and salt; beat on low for 30 seconds until just combined.
  4. With mixer on low, add eggs one at a time; stir in sour cream and vanilla for 20 seconds until smooth.
  5. Pour filling over crust, smooth the top, and bake at 325°F (163°C) for 55 to 65 minutes until edges are set and center jiggles. Turn off oven, crack the door, and leave cheesecake inside for 1 hour. Refrigerate at least 4 hours until firm.
  6. Release springform ring, slice into 12 pieces with a warm damp knife, and top each slice with whipped cream.

Notes

This cheesecake genuinely improves overnight, so making it the day before is worth the wait. If you notice a small crack on top after baking, it had a few extra minutes too long in the oven but the flavor is not affected. Whipped cream hides it completely.