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Olive Garden Pumpkin Cheesecake

Olive Garden Pumpkin Cheesecake
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Indulge in the creamy delight of Olive Garden Pumpkin Cheesecake, a dessert that captures the essence of fall in every bite. This luscious cheesecake blends velvety cream cheese with rich pumpkin puree and a medley of warm spices, all nestled in a crunchy ginger snap crust. Perfect for cozy family gatherings or festive celebrations, this easy-to-make dessert will impress your guests and satisfy your sweet cravings. Plus, it can be made ahead of time, allowing you to enjoy more quality moments with loved ones. With its impressive presentation and comforting flavors, this cheesecake is sure to become a seasonal favorite.

Ingredients

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

Instructions

  1. Preheat the oven to 325°F (163°C). Grease a springform pan.
  2. Mix ginger snap crumbs, melted butter, and sugar; press into the bottom of the pan.
  3. Beat cream cheese until smooth; add sugars and vanilla until well combined.
  4. Fold in pumpkin puree and spices. Add sour cream and eggs gradually.
  5. Pour filling over crust and bake for about 71 minutes until set but slightly jiggly.
  6. Cool completely before refrigerating for several hours or overnight.
  7. Serve with whipped coconut cream or caramel drizzle as desired.

Nutrition

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