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Olive Garden Pumpkin Cheesecake

Olive Garden Pumpkin Cheesecake
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Indulge in the rich and creamy flavors of this Olive Garden Pumpkin Cheesecake, a delightful dessert that captures the essence of fall. With its velvety filling made from cream cheese and pumpkin puree, combined with warm spices like cinnamon and nutmeg, this cheesecake is perfect for any occasion—from cozy family gatherings to festive holiday celebrations. The ginger snap crust adds a delightful crunch that beautifully complements the smooth filling. Plus, it’s incredibly easy to make, allowing even novice bakers to impress their friends and family. Prepare it ahead of time and enjoy stress-free serving on the big day!

Ingredients

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  • 1 1/2 cups ginger snap cookie crumbs
  • 6 tablespoons salted butter (melted)
  • 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 (165°C).
  2. Combine ginger snap crumbs, melted butter, and sugar in a bowl; press into a greased 9-inch springform pan.
  3. In a mixing bowl, beat cream cheese until smooth; gradually add sugars.
  4. Stir in pumpkin puree and spices until well combined.
  5. Mix in sour cream and fold in whisked eggs gently until just combined.
  6. Pour filling over crust; bake until set but slightly jiggly in the center (about 55-60 minutes).
  7. Cool at room temperature before chilling in the refrigerator for at least four hours.

Nutrition

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