Chocolate Chunkin Pumpkin Cheesecake Olive Garden Recipe
Description
Chocolate Chunkin Pumpkin Cheesecake is a delicious and creamy dessert that is sure to be a hit with everyone. This recipe is a great way to use up any leftover pumpkin puree you may have after the holidays. The combination of the pumpkin, chocolate, and cheesecake make this a truly unique and flavorful dessert. The Olive Garden version of this recipe is made with a graham cracker crust and is topped with a chocolate sauce and a creamy ganache. This cheesecake is not only easy to make but it also looks great when served. It is sure to be a crowd pleaser!
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 3 tablespoons butter, melted
- ¼ cup sugar
For the filling:
- 2 (8-ounce) packages cream cheese, softened
- ½ cup pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup sugar
- 2 eggs
- ½ cup semi-sweet chocolate chips
For the topping:
- ½ cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Instructions
1. Preheat oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture is evenly combined. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese until light and fluffy. Add the pumpkin puree, cinnamon, nutmeg, ginger, cloves, and sugar. Beat until well blended.
4. Add the eggs one at a time, beating after each addition. Fold in the chocolate chips.
5. Pour the batter into the prepared pan. Bake for 40 minutes, or until the center is set.
6. Cool on a wire rack for 15 minutes.
7. In a medium bowl, combine the chocolate chips, cream, vanilla, and butter. Microwave for 30 seconds, stirring every 10 seconds until the mixture is smooth.
8. Pour the chocolate sauce over the cheesecake and spread evenly. Refrigerate for at least one hour before serving.
Equipment
- 9-inch springform pan
- medium bowl
- large bowl
- electric mixer
- wire rack
- microwave-safe bowl
Notes
- This cheesecake can be stored in an airtight container in the refrigerator for up to 3 days.
- If desired, the topping can be omitted and the cheesecake can be served with a dollop of whipped cream instead.
- If you don't have a springform pan, the cheesecake can be made in a 9-inch pie plate.
Nutrition
One slice of Chocolate Chunkin Pumpkin Cheesecake has approximately:
- 335 calories
- 19g fat
- 33g carbohydrates
- 4g protein
- 2g fiber
- 22mg cholesterol
- 108mg sodium
- 175mg calcium
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