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Olive Garden Pumpkin Cheesecake

Olive Garden Pumpkin Cheesecake
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Indulge in the rich and creamy flavors of our Olive Garden Pumpkin Cheesecake, a perfect dessert for fall gatherings and special occasions. This delightful cheesecake combines smooth pumpkin puree with a blend of warm spices nestled in a crunchy ginger snap crust. Easy to prepare, this recipe is ideal for impressing family and friends without spending hours in the kitchen. With its make-ahead convenience, you can enjoy the festive taste of autumn while creating cherished memories around the table. Whether served plain or topped with whipped coconut cream and caramel drizzle, this seasonal treat will surely become a favorite at your holiday celebrations.

Ingredients

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  • 1 1/2 cups ginger snap cookie crumbs
  • 6 tablespoons salted butter (melted)
  • 1 tablespoon granulated sugar
  • 22 ounces cream cheese (2 3/4 blocks, 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 your oven to 325°F (160°C). In a bowl, combine ginger snap cookie crumbs, melted butter, and granulated sugar. Press into the bottom of a greased 9" springform pan.
  2. Beat room-temperature cream cheese until smooth. Gradually mix in granulated sugar and light brown sugar, followed by vanilla extract and pumpkin puree. Stir in spices and sour cream, then add whisked eggs.
  3. Pour the filling over the crust and bake for about 71 minutes or until slightly jiggly in the center.
  4. Turn off the oven and cool inside with the door ajar for an hour. Refrigerate for at least four hours before serving.

Nutrition

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