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Olive Garden Pumpkin Cheesecake

Olive Garden Pumpkin Cheesecake
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Indulge in the flavors of fall with this exquisite Olive Garden Pumpkin Cheesecake. This delightful dessert features a creamy filling made from pure pumpkin puree and warm spices, all nestled in a buttery ginger snap crust. Perfect for holiday gatherings or family dinners, this cheesecake is designed to impress. Whether you serve it topped with whipped cream and caramel sauce or enjoy it plain, each slice promises a rich and satisfying experience that embodies the essence of the season.

Ingredients

Scale
  • 1 1/2 cups ginger snap cookie crumbs
  • 6 tablespoons salted butter (melted)
  • 22 ounces cream cheese (room temperature)
  • 2/3 cup granulated sugar
  • 15 ounces pumpkin puree
  • 10 ounces sour cream (room temperature)
  • 3 large eggs (whisked, room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Instructions

  1. Preheat your oven to 325°F (163°C). Prepare a 9" springform pan by spraying it with cooking spray.
  2. In a bowl, combine ginger snap cookie crumbs, melted butter, and granulated sugar. Press firmly into the bottom of the springform pan to form the crust.
  3. In a large mixing bowl, beat softened cream cheese with granulated and brown sugar until smooth. Add vanilla extract, pumpkin puree, sour cream, eggs, and spices. Mix until well combined.
  4. Pour the filling over the crust and bake for about 71 minutes or until set.
  5. Allow the cheesecake to cool in the oven with the door ajar for an hour, then refrigerate for at least four hours before serving.

Nutrition

Find it online: https://goldenrecipetime.com/olive-garden-pumpkin-cheesecake/