Velvety Pumpkin Cheesecake with Gingersnap Crust
Indulge in the rich flavors of fall with this velvety pumpkin cheesecake, inspired by the elusive Olive Garden Pumpkin Cheesecake. With a delightful gingersnap crust and a creamy spiced filling, this dessert is perfect for holiday gatherings or as a special treat. The cheesecake is topped with a luscious sour cream layer and finished with a cloud of whipped cream and a drizzle of caramel sauce. Each bite is a harmonious blend of pumpkin spice that captivates the senses, bringing warmth and sweetness to your table. Ideal for serving at family gatherings or holiday feasts, this cheesecake is sure to impress your guests.
N/A
Servings
350
Calories
25
Ingredients
Ingredients
Graham cracker crumbs
1 1/2 cups (Crushed)
Gingersnap cookie crumbs
1 cup (Crushed)
Sugar
1/4 cup (Granulated)
Cinnamon
1/2 teaspoon (Ground)
Butter
8 tablespoons (Melted)
Cream cheese
24 ounces (Softened)
Pumpkin puree
15 ounces (Canned)
Light brown sugar
2/3 cup
Eggs
3 large (Room temperature)
Vanilla extract
1 teaspoon
Salt
1/2 teaspoon
Ground cinnamon
1/2 teaspoon
Ground nutmeg
1/2 teaspoon
Ground ginger
1/4 teaspoon
Ground cloves
1/4 teaspoon
Sour cream
1 cup
Sugar for sour cream layer
1/4 cup
Vanilla extract for sour cream layer
1 teaspoon
Cinnamon for sour cream layer
1/8 teaspoon
Nutmeg for sour cream layer
1/8 teaspoon
Heavy cream
2 pints (Chilled)
Sugar for whipped cream
1/4 cup
Vanilla extract for whipped cream
1/2 teaspoon
Caramel sauce
(For drizzling)
Gingersnap crumbs
(For garnish)
Instructions
1
Prepare the crust: In a medium bowl, combine graham cracker crumbs, gingersnap cookie crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom and halfway up the sides of a springform pan. Refrigerate while you prepare the filling.
2
Pumpkin filling preparation: Drain the pumpkin puree by wrapping it in large paper towels and letting it sit for about 60 minutes to absorb excess moisture. Allow all filling ingredients, including cream cheese, eggs, and spices, to reach room temperature. In a large mixing bowl, beat the cream cheese until smooth. Add eggs one at a time, mixing thoroughly after each addition. Then, gradually add the pumpkin puree, brown sugar, vanilla, salt, and spices, mixing until completely smooth and well blended.
3
Bake the cheesecake: Preheat the oven to 350°F (175°C). Pour the pumpkin filling into the prepared crust. Bake for 30 minutes, then reduce the oven temperature to 325°F (163°C) and continue baking for another 30 minutes. The center should still be slightly jiggly when you take it out; it will firm up as it cools.
4
Create the sour cream layer: In a small bowl, mix together sour cream, sugar, and spices until smooth. Once the cheesecake is baked, spread this mixture evenly over the top of the warm cheesecake. Return to the oven at 325°F (163°C) and bake for an additional 8 minutes or until the sour cream layer is set.
5
Chill and add whipped cream: Allow the cheesecake to cool completely on a wire rack. Once cooled, whip the heavy cream with sugar and vanilla until stiff peaks form. Remove the cheesecake from the springform pan and top with the whipped cream, either spreading or piping it decoratively.
6
Serve: Just before serving, drizzle caramel sauce over the whipped cream and sprinkle gingersnap crumbs on top. Slice and enjoy your delicious fall-inspired dessert!
Nutrition Information
25g
Fat
27g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What inspired the Velvety Pumpkin Cheesecake recipe?
This recipe is inspired by the elusive and popular Olive Garden Pumpkin Cheesecake.
What makes the crust of this cheesecake unique?
The crust is a delightful blend of both graham cracker crumbs and gingersnap cookie crumbs for a spicy, seasonal flavor.
How long should I drain the pumpkin puree?
You should wrap the pumpkin puree in large paper towels and let it sit for about 60 minutes to absorb excess moisture.
Why is it necessary to drain the pumpkin puree?
Draining the puree removes excess moisture, ensuring the cheesecake has a rich, velvety texture rather than being too watery.
What temperature should the filling ingredients be?
All filling ingredients, including the cream cheese and eggs, should be at room temperature before mixing.
What is the initial oven temperature for baking the cheesecake?
The oven should be preheated and the cheesecake initially baked at 350°F (175°C).
How long do I bake the cheesecake at 350°F?
The cheesecake is baked at 350°F for the first 30 minutes of the baking process.
At what temperature do I continue baking after the first 30 minutes?
After the initial 30 minutes, reduce the oven temperature to 325°F (163°C) and bake for another 30 minutes.
How can I tell if the pumpkin cheesecake is finished baking?
The center should still be slightly jiggly when you take it out; it will continue to firm up as it cools.
What ingredients are in the sour cream layer?
The sour cream layer consists of sour cream, sugar, and spices mixed until smooth.
How long does the sour cream layer need to bake?
It needs to bake for an additional 8 minutes at 325°F (163°C) or until the layer is set.
What type of cream cheese is used in this recipe?
The recipe requires 24 ounces of softened cream cheese.
How many eggs are needed for the pumpkin filling?
The filling requires 3 large eggs, added one at a time.
What spices are used in the main pumpkin filling?
The filling is spiced with ground cinnamon, nutmeg, ginger, and cloves.
How do I prepare the whipped cream topping?
Whip 2 pints of chilled heavy cream with sugar and vanilla until stiff peaks form.
When should I add the caramel sauce?
Drizzle the caramel sauce over the whipped cream just before serving.
How many calories are in one serving of this cheesecake?
Each serving contains approximately 350 calories.
What is the fat content per serving?
One serving contains 25g of fat.
How many carbohydrates are in a slice?
There are 27g of carbohydrates per serving.
How much protein does this cheesecake provide?
Each serving provides 5g of protein.
What type of pan should I use for this recipe?
You should use a springform pan to allow for easy removal of the cheesecake.
How high up the pan should I press the crust?
Press the crust mixture firmly into the bottom and halfway up the sides of the springform pan.
Can I use granulated sugar in the pumpkin filling?
The recipe specifically calls for 2/3 cup of light brown sugar for the filling to add depth of flavor.
How much pumpkin puree is required?
You will need one 15-ounce can of pumpkin puree.
What is the first step in preparing the filling?
The first step is beating the softened cream cheese until it is completely smooth.
What should I do after the cheesecake has finished baking?
Allow the cheesecake to cool completely on a wire rack before adding the whipped cream.
How is the whipped cream applied?
The whipped cream can be either spread over the top or piped decoratively.
Are there any garnishes suggested?
Yes, the recipe suggests garnishing with caramel sauce and extra gingersnap crumbs.
Is this recipe suitable for holidays?
Yes, it is specifically noted as being perfect for holiday gatherings, Thanksgiving, and family feasts.
What is the preparation for the butter in the crust?
The 8 tablespoons of butter should be melted before being mixed with the crumbs and sugar.