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Pumpkin Cheese Cake-Olive Garden Recipe Recipe

Looking for an easy pumpkin cheese cake-olive garden recipe recipe? Learn how to make pumpkin cheese cake-olive garden recipe using healthy ingredients.


Submitted by birrja

Makes 20 servings



pumpkin cheese cake olive garden recipe must add ginger snap cookies for crust 2 cups crushed

Recipe Ingredients for pumpkin cheese cake-olive garden recipe

6 tablespoons unsalted butter, melted
24 ounce cream cheese
1 cup sugar
1 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg, freshly grated if possible
1 cup pumpkin puree
5 large eggs
1/2 cup heavy cream
1/2 cup butter
1/2 cup brown sugar
1/4 cup milk
1/2 teaspoon vanilla extract
1 dash of salt
1 cup heavy cream
1/2 teaspoon granulated sugar
1/2 teaspoon vanilla extract

Recipe Directions for pumpkin cheese cake-olive garden recipe

  1. Crust: Lightly butter a 10x2 inch round cake pan. Combine gingersnap crumbs, nut, and butter in a bowl, and mix well. Press mixture firmly into prepared pan, and refrigerate for at least 30 minutes. Preheat oven to 350 degrees.

  2. Filling: In a bowl, beat cream cheese until smooth. Add sugars and spices,

  3. beat until light in texture. Add pumpkin puree and mix until just blended.

  4. Stir in eggs one at a time, scraping sides of bowl after each addition. Stir

  5. in cream. . Pour batter into crust, and put cake pan in a roasting pan. Add

  6. hot water to roasting pan halfway up sides of cake pan. Bake in center of

  7. oven until cheesecake is firm to touch and slightly puffed, about 50

  8. minutes. Let cheesecake cool on a wire rack for about 45 minutes. Cover, and refrigerate for at least 4 hours. When cheesecake is completely chilled,

  9. lower pan into a hotwater bath for 2-3 min. to loosen the crust. Invert a

  10. large, flat plate on top of cheesecake; invert pan, and remove. Put a second

  11. plate on bottom of cheesecake, and turn it right side up.

  12. Caramel Sauce: Put all ingredients except vanilla in small saucepan with

  13. heavy bottom. Bring to boil over medium heat. Boil 4 minutes.Remove from

  14. heat, let cool approximately 5 minutes then stir in vanilla extract. .

  15. Sweetened Whipped Cream: Whip cream an high with an electric mixer. When

  16. cream begins to thicken and form soft peaks add sugar and vanilla. Mix until

  17. cream has firm peaks. Fill decorating bag fitter with #22 star tip with

  18. whipped cream and pipe rosettes onto cheesecake.

  19. Garnish: Pipe sweetened whipped cream on top of cheesecake. Sprinkle top

  20. with reserved crumbs. Drizzle with caramel sauce.

  21. Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the

  22. freezer.

  23. Freezing Cheesecakes To freeze cheesecakes remove from baking pan when

  24. chilled. Do not add any toppings or garnishings before freezing. You will

  25. just be freezing the cheesecake. Transfer to a cardboard cake circle or

  26. small round flatpan or freezer safe plate. Place in freeze until the

  27. cheesecake has frozen firm. Remove from freezer and wrap in a double layer

  28. of plastic wrap, followed by a layer of heavy-duty foil. Be sure to seal

  29. completely. For the best quality do not freeze longer than 4-6 weeks. Lable

  30. and date your wrapped cheesecake. To thaw, place the wrapped cheesecake in the refrigerator overnight. When ready to serve add toppings, whipped cream and or any garnishes.

Categories

Dessert, Thanksgiving, Bake

Nutrition Facts
Serving Size 95.0g
Amount Per Serving
Calories
299
Calories from Fat
221
% Daily Value*
Total Fat
24.6g
38%
Saturated Fat
15.1g
76%
Trans Fat
0.0g
Cholesterol
124mg
41%
Sodium
190mg
8%
Potassium
103mg
3%
Total Carbohydrates
16.3g
5%
Dietary Fiber
0.5g
2%
Sugars
14.4g
Protein
4.7g
Vitamin A 56% Vitamin C 1%
Calcium 5% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D-
  Good points
  • High in vitamin A
  •   Bad points
  • Very high in saturated fat
  • High in cholesterol
  • High in sugar
  • Contains alcohol
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