As the leaves turn golden and the air grows crisp, there’s no better way to celebrate the arrival of fall than with a rich and creamy pumpkin cheesecake. And when you add the warm, comforting flavors of Olive Garden to the mix, you’ve got a match made in heaven! In this article, we’ll be diving into 20 decadent Olive Garden-inspired pumpkin cheesecake recipes that are sure to become your new go-to dessert for the season.
From classic takes on the beloved cheesecake to creative twists and unique flavor combinations, there’s something for everyone in our list of must-try recipes. Whether you’re a fan of gingersnap crusts, caramel drizzles, or bourbon glazes, we’ve got you covered with a range of options that are sure to satisfy your sweet tooth.
So go ahead, get cozy, and let the pumpkin cheesecake love begin!
Classic Olive Garden Pumpkin Cheesecake
Savor the flavors of fall with this creamy pumpkin cheesecake, inspired by the popular Olive Garden dessert.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 can (15 oz) pumpkin puree
– 1 tsp vanilla extract
– 1/4 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix crumbs and sugar. Add melted butter; stir until combined.
3. Press mixture into a 9-inch springform pan.
4. Beat cream cheese until smooth. Gradually add granulated sugar and beat until combined.
5. Beat in eggs one at a time. Stir in pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt.
6. Pour cheesecake batter into prepared crust.
7. Bake for 55-60 minutes or until center is set.
8. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 55-60 minutes
Spiced Pumpkin Cheesecake with Gingersnap Crust
Spiced Pumpkin Cheesecake with Gingersnap Crust Recipe
Warm up the fall season with this unique and delicious Spiced Pumpkin Cheesecake, topped with a crunchy Gingersnap crust. This creamy dessert is perfect for Thanksgiving or any cozy gathering.
Ingredients:
For the crust:
• 1 1/2 cups gingersnap crumbs
• 1/4 cup granulated sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted
For the cheesecake:
• 12 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 325°F.
2. Prepare the crust: In a medium bowl, mix crumbs, sugar, and melted butter until combined. Press into a 9-inch springform pan.
3. Prepare the cheesecake: Beat cream cheese until smooth. Add granulated sugar, pumpkin puree, eggs, vanilla extract, cinnamon, and nutmeg. Mix until well combined.
4. Pour the cheesecake mixture over the crust.
5. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
6. Let cool completely before serving.
Cooking Time: 55-60 minutes
Pumpkin Cheesecake with Caramel Drizzle
Celebrate the flavors of fall with this creamy pumpkin cheesecake, topped with a rich caramel drizzle.
Ingredients:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Caramel drizzle (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter in a bowl. Press into a 9-inch springform pan.
3. Beat cream cheese until smooth, then add granulated sugar, pumpkin puree, eggs, vanilla extract, and salt. Mix well.
4. Pour cheesecake batter into the prepared pan over the crust.
5. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
6. Let cool completely on a wire rack.
7. Drizzle caramel sauce over the cooled cheesecake.
Cooking Time: 1 hour 10 minutes
White Chocolate Pumpkin Cheesecake
This show-stopping dessert combines the warmth of pumpkin with the richness of white chocolate, all on a bed of creamy cheesecake. Perfect for a fall gathering or Thanksgiving dinner.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup white chocolate chips
– Whipped cream and chopped nuts for garnish (optional)
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
3. Beat cream cheese until smooth. Add granulated sugar, pumpkin puree, eggs, and vanilla extract. Mix until combined.
4. Melt white chocolate chips in a double boiler or microwave-safe bowl. Stir until smooth.
5. Pour cheesecake batter into prepared crust. Drizzle with melted white chocolate.
6. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
7. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 55-60 minutes
Pumpkin Cheesecake with Pecan Streusel
This creamy cheesecake is infused with the warm flavors of pumpkin and spices, topped with a crunchy pecan streusel for added texture.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1/4 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 cup chopped pecans
– 2 tbsp brown sugar
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust: Mix crumbs, sugar, and melted butter in a bowl until combined. Press into a 9-inch springform pan.
3. Prepare the cheesecake: Beat cream cheese until smooth. Add granulated sugar, eggs, pumpkin puree, vanilla extract, cinnamon, and nutmeg. Beat until well combined.
4. Pour cheesecake batter into crust-lined pan.
5. Top with streusel topping: Mix chopped pecans, brown sugar, and 1 tbsp unsalted butter in a bowl. Sprinkle evenly over cheesecake.
6. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
7. Let cool completely before serving.
Cooking Time: 55-60 minutes
Mini Pumpkin Cheesecake Bites
These bite-sized cheesecakes are infused with the warmth of pumpkin and spices, perfect for a cozy fall gathering or as a sweet treat any time of year.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 325°F (165°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, mix together graham cracker crumbs and sugar. Stir in melted butter until well combined. Press mixture into the bottom of each muffin cup.
3. Beat cream cheese until smooth. Add granulated sugar, pumpkin puree, eggs, vanilla extract, cinnamon, and nutmeg. Mix until well combined.
4. Pour cheesecake batter into each muffin cup, filling about 2/3 full.
5. Bake for 18-20 minutes or until edges are set and centers are slightly jiggly.
6. Allow cheesecakes to cool completely in pan before dusting with confectioners’ sugar.
Cook Time: 18-20 minutes
Pumpkin Cheesecake with Maple Whipped Cream
Pumpkin Cheesecake with Maple Whipped Cream Recipe
Summary:
Celebrate the flavors of fall with this creamy pumpkin cheesecake, perfectly balanced by a sweet and tangy maple whipped cream.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 ounces cream cheese, softened
– 3 large eggs
– 1/2 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 tablespoons maple syrup
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix crust ingredients until well combined. Press into a 9-inch springform pan.
3. Beat cream cheese until smooth. Add eggs one at a time, then pumpkin puree and vanilla extract. Mix until combined.
4. Pour cheesecake batter into prepared pan. Bake for 55-60 minutes or until set.
5. Allow cheesecake to cool completely before serving.
6. For whipped cream, beat heavy cream and maple syrup until stiff peaks form.
Cooking Time: 55-60 minutes
Gluten-Free Pumpkin Cheesecake
Celebrate the flavors of fall with this moist and creamy gluten-free pumpkin cheesecake, perfect for a Thanksgiving dessert or any special occasion.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 can (15 ounces) pure pumpkin puree
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 8 ounces cream cheese, softened
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together almond flour, sugar, and salt. Add softened butter and mix until well combined.
3. Press the crust mixture into the prepared pan. Bake for 12 minutes or until lightly browned.
4. In a large mixing bowl, beat the eggs and pumpkin puree until smooth. Add vanilla extract and mix well.
5. Beat in the cream cheese until fully incorporated.
6. Pour the cheesecake batter over the baked crust and bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
7. Let the cheesecake cool completely before refrigerating for at least 4 hours.
Cooking Time: Approximately 1 hour 12 minutes (including baking time)
Pumpkin Cheesecake with Oreo Crust
Pumpkin Cheesecake with Oreo Crust Recipe
This fall-inspired dessert combines the warm spices of pumpkin pie with the creamy richness of cheesecake, all on top of a crunchy Oreo crust.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 Oreo cookies, crushed
– 1 pound cream cheese, softened
– 3 large eggs
– 1 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix together graham cracker crumbs, sugar, and crushed Oreos. Stir until well combined.
3. Press crust mixture into the bottom of a 9-inch springform pan.
4. In a large mixing bowl, beat cream cheese until smooth. Add eggs one at a time, beating well after each addition.
5. Beat in pumpkin puree, granulated sugar, vanilla extract, and salt.
6. Pour cheesecake batter over crust.
7. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
8. Let cool completely before refrigerating overnight.
Cooking Time: 55-60 minutes
Total Time: 3 hours
No-Bake Pumpkin Cheesecake
Bring the warmth of fall into your dessert game with this creamy and delicious no-bake pumpkin cheesecake. Made with just a few simple ingredients, it’s perfect for any occasion.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1 cup canned pumpkin puree
– 1/2 cup powdered sugar
– 1 tsp vanilla extract
– 1/4 tsp salt
– Whipped cream and chopped nuts for topping (optional)
Instructions:
1. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
2. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the cream cheese until smooth.
4. Add the pumpkin puree, powdered sugar, vanilla extract, and salt. Mix until combined.
5. Pour the cheesecake mixture over the crust.
6. Refrigerate for at least 4 hours or overnight.
7. Top with whipped cream and chopped nuts, if desired.
Cooking Time: None! This no-bake recipe is ready in just a few hours.
Pumpkin Cheesecake with Chocolate Ganache
Elevate your dessert game with this creamy Pumpkin Cheesecake, topped with a rich and velvety Chocolate Ganache. Perfect for the fall season or any time you need a sweet treat.
Ingredients:
For the cheesecake:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 tsp vanilla extract
For the ganache:
– 1 cup heavy cream
– 1 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare crust and bake for 10 minutes.
3. Beat cream cheese until smooth, then add sugar, eggs, pumpkin puree, and vanilla extract. Mix well.
4. Pour cheesecake batter into prepared pan and bake for 50-60 minutes or until set.
5. Allow cheesecake to cool completely before topping with ganache.
6. Melt chocolate chips in heavy cream over low heat, stirring constantly.
7. Drizzle ganache over cooled cheesecake and refrigerate for at least 2 hours.
Cooking Time: 1 hour (plus cooling time)
Pumpkin Cheesecake with Bourbon Glaze
Pumpkin Cheesecake with Bourbon Glaze Recipe
Warm up to the flavors of fall with this creamy pumpkin cheesecake, elevated by a rich bourbon glaze.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 4 large eggs, separated
– 1 teaspoon vanilla extract
For the bourbon glaze:
– 1/4 cup bourbon whiskey
– 1/4 cup powdered sugar
– 2 tablespoons heavy cream
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare the crust: In a medium bowl, mix crumbs and sugar. Stir in melted butter until combined. Press into a 9-inch springform pan.
3. Make the cheesecake: Beat cream cheese until smooth. Add granulated sugar and beat until combined. Beat in pumpkin puree and eggs (one at a time). Stir in vanilla extract.
4. Pour batter into prepared crust. Bake for 55-60 minutes or until set.
5. Prepare the bourbon glaze: Whisk together bourbon, powdered sugar, and heavy cream until smooth. Drizzle over cooled cheesecake.
Cooking Time:
– Cheesecake: 55-60 minutes
Pumpkin Cheesecake with Candied Pecans
Celebrate the flavors of fall with this creamy pumpkin cheesecake, topped with crunchy candied pecans.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1 cup heavy cream
– Candied pecans (recipe below)
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter; press into a 9-inch springform pan.
3. Beat cream cheese until smooth; add granulated sugar, eggs, pumpkin puree, vanilla extract, and salt; mix well.
4. Pour cheesecake batter into the prepared pan; bake for 55-60 minutes or until edges are set.
5. Let cool completely before refrigerating for at least 4 hours.
6. Top with candied pecans (recipe below).
Candied Pecans:
– 1 cup pecan halves
– 1/2 cup granulated sugar
– 1/4 cup water
Combine sugar and water in a saucepan; bring to a boil. Add pecans; cook for 5-7 minutes or until caramelized.
Cooking Time: 55-60 minutes (plus refrigeration time)
Vegan Pumpkin Cheesecake
Vegan Pumpkin Cheesecake Recipe
A creamy and rich vegan cheesecake infused with the warmth of pumpkin puree, perfect for a seasonal treat.
Ingredients:
– 1 1/2 cups graham cracker crumbs (gluten-free)
– 1/4 cup maple syrup
– 1/2 cup unsweetened almond milk
– 1/2 cup canned pumpkin puree
– 12 oz vegan cream cheese, softened
– 1/2 cup granulated sugar
– 2 teaspoons vanilla extract
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix crust ingredients until well combined. Press into a 9-inch springform pan.
3. In a blender or food processor, combine pumpkin puree, cream cheese, sugar, vanilla extract, and salt. Blend until smooth.
4. Pour the cheesecake mixture over the crust.
5. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
6. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Pumpkin Cheesecake with Graham Cracker Crust
Celebrate the flavors of fall with this creamy and crunchy pumpkin cheesecake, perfect for a seasonal dessert or special occasion.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 4 large eggs, separated
– 1 teaspoon vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs and sugar in a bowl. Stir in melted butter until combined.
3. Press crust into a 9-inch springform pan.
4. Beat cream cheese until smooth, then add sugar, pumpkin puree, egg yolks, and vanilla extract. Mix well.
5. In a separate bowl, beat egg whites until stiff peaks form. Fold into cheesecake mixture.
6. Pour cheesecake batter into prepared crust.
7. Bake for 55-60 minutes or until center is set.
8. Let cool completely before serving.
Cooking Time: 55-60 minutes
Pumpkin Cheesecake with Cinnamon Swirl
This fall-inspired cheesecake combines the warmth of pumpkin and spices with a gooey cinnamon swirl, perfect for a cozy dessert or special occasion.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 3 large eggs
– 1/2 cup canned pumpkin puree
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– Cinnamon sugar (see note)
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
3. In a large bowl, beat cream cheese until smooth. Add eggs one at a time, followed by pumpkin puree, cinnamon, nutmeg, and salt.
4. Pour cheesecake batter into prepared pan.
5. Roll out remaining dough to form a log. Slice into thin strips.
6. Arrange cinnamon sugar on top of cheesecake in a spiral pattern, starting from the center.
7. Bake for 55-60 minutes or until edges are set.
8. Let cool completely before serving.
Note: Mix equal parts granulated sugar and all-purpose flour to create cinnamon sugar.
Pumpkin Cheesecake with Cream Cheese Frosting
This autumnal dessert combines the warmth of pumpkin spice with the tanginess of cream cheese, creating a delightful and refreshing treat for the fall season.
Ingredients:
For the cheesecake:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 3 large eggs
– 1/2 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
For the frosting:
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 325°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter; press into a 9-inch springform pan.
3. Beat cream cheese until smooth; add eggs one at a time, beating well after each addition.
4. Add pumpkin puree, vanilla extract, cinnamon, and nutmeg; mix until combined.
5. Pour cheesecake batter into prepared pan.
6. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
7. Allow to cool completely before frosting.
Cooking Time: 1 hour 10 minutes – 1 hour 15 minutes
Pumpkin Cheesecake with Spiced Rum Sauce
Celebrate the fall season with this creamy pumpkin cheesecake paired with a warm and spicy rum sauce.
Ingredients:
For the cheesecake:
– 1 1/2 cups graham cracker crumbs
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 tsp vanilla extract
For the spiced rum sauce:
– 1/2 cup heavy cream
– 2 tbsp unsalted butter
– 2 tbsp brown sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 2 oz dark rum (such as Myers’s or Gosling’s)
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
3. Beat cream cheese until smooth. Add pumpkin puree, eggs, and vanilla extract; mix well.
4. Pour cheesecake batter into prepared pan.
5. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
6. Prepare the spiced rum sauce by heating heavy cream, butter, brown sugar, cinnamon, nutmeg, and salt in a small saucepan over medium heat. Stir until smooth.
7. Add dark rum to the sauce; stir to combine.
8. Serve warm cheesecake with warm spiced rum sauce.
Cooking Time: 1 hour 10 minutes
Pumpkin Cheesecake with Toasted Marshmallow Topping
This seasonal cheesecake combines the warmth of pumpkin with a creamy texture, topped with a toasted marshmallow layer that adds a delightful textural element.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 pounds cream cheese, softened
– 3 large eggs
– 1 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– 1/2 cup sour cream
– 1 cup toasted marshmallows (see instructions below)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
3. Beat cream cheese until smooth. Add eggs one at a time, followed by pumpkin puree, vanilla extract, and sour cream. Mix well.
4. Pour cheesecake batter into prepared pan and bake for 50-60 minutes or until set.
5. Allow cheesecake to cool completely before topping with toasted marshmallows.
Toasted Marshmallow Topping:
1. Heat a kitchen torch to medium-high heat.
2. Hold the flame about 2 inches from the marshmallows, rotating them as needed to achieve even toasting.
3. Alternatively, place marshmallows under the broiler for 30-45 seconds or until toasted.
Cooking Time: 50-60 minutes
Pumpkin Cheesecake with Brown Butter Glaze
Pumpkin Cheesecake with Brown Butter Glaze Recipe
Summary: This seasonal dessert combines the flavors of pumpkin and cheesecake with a rich brown butter glaze, perfect for fall gatherings.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup canned pumpkin puree
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– Brown Butter Glaze: 4 tablespoons unsalted butter, browned in a skillet; 2 cups powdered sugar
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs and sugar, then adding melted butter. Press into a 9-inch springform pan.
3. In a large bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, eggs, and vanilla extract; mix well.
4. Pour cheesecake batter into prepared pan and bake for 55-60 minutes or until set.
5. Allow to cool completely before drizzling with Brown Butter Glaze.
Cooking Time: 55-60 minutes
Summary
Get ready to indulge in the flavors of fall with these decadent Olive Garden Pumpkin Cheesecake recipes! From classic cheesecakes to creative twists, this collection offers something for everyone. Try the Spiced Pumpkin Cheesecake with Gingersnap Crust or the Pumpkin Cheesecake with Caramel Drizzle for a sweet and indulgent treat. For a nutty twist, go for the Pumpkin Cheesecake with Pecan Streusel or the White Chocolate Pumpkin Cheesecake. With over 20 recipes to choose from, you’ll find the perfect dessert to satisfy your pumpkin cravings this fall season.
