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Olive Garden Pumpkin Cheesecake

Olive Garden Pumpkin Cheesecake
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Indulge in the creamy decadence of this Olive Garden Pumpkin Cheesecake, a perfect dessert for fall gatherings that will impress family and friends alike. This luscious cheesecake combines rich pumpkin puree with warm autumn spices, all nestled in a crunchy ginger snap crust. It’s an easy-to-make treat designed for busy weeknights or special celebrations, bringing warmth and joy to your table. Whether you’re hosting Thanksgiving dinner or enjoying a cozy evening at home, this delightful pumpkin cheesecake is sure to be a hit, evoking the comforting flavors of the season with each bite.

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 (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)
  • 3 large eggs (whisked, room temperature)

Instructions

  1. Preheat oven to 325°F (163°C).
  2. For the crust, mix ginger snap crumbs, melted butter, and sugar; press into a greased 9” springform pan.
  3. In a mixing bowl, beat cream cheese until smooth; gradually add sugars and mix well.
  4. Blend in pumpkin puree and spices until incorporated.
  5. Gently mix in sour cream and whisked eggs one at a time until just combined.
  6. Pour filling over the crust; bake for about 71 minutes or until set around edges but slightly wobbly in the center.
  7. Let cool in oven with door ajar for one hour; refrigerate for at least four hours before serving.

Nutrition

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