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Olive Garden Pumpkin Cheesecake

Olive Garden Pumpkin Cheesecake
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Indulge your taste buds this fall with our Homemade Olive Garden Pumpkin Cheesecake. This delightful dessert combines the creamy goodness of pumpkin puree with warm spices, creating a rich and velvety cheesecake that is perfect for any occasion. Whether you’re hosting a holiday gathering or enjoying a cozy family dinner, this cheesecake will surely impress your guests. Its easy-to-follow recipe makes it accessible for bakers of all skill levels, and the versatility in presentation—from classic slices to garnished delights—ensures that it will stand out on your dessert table.

Ingredients

Scale
  • 1 1/2 cups ginger snap cookie crumbs
  • 6 tablespoons melted salted butter
  • 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 (room temperature)

Instructions

  1. Preheat oven to 325°F (160°C) and prepare a 9-inch springform pan by spraying it with cooking spray.
  2. In a bowl, combine ginger snap cookie crumbs, melted butter, and granulated sugar; press into the bottom of the pan.
  3. In another bowl, beat cream cheese until smooth, then add granulated sugar and light brown sugar; mix until combined.
  4. Incorporate pumpkin puree, vanilla extract, and spices; then add sour cream and eggs without overmixing.
  5. Pour filling over the crust and bake for about 71 minutes or until slightly jiggly in the center.
  6. Cool in the oven with the door ajar for an hour before refrigerating for at least four hours.

Nutrition

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