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Olive Garden Pumpkin Cheesecake

Olive Garden Pumpkin Cheesecake
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Indulge in the velvety goodness of this Olive Garden Pumpkin Cheesecake, a perfect dessert to celebrate the flavors of fall. This creamy, rich cheesecake features a delightful blend of pumpkin puree and warm spices, all nestled in a crunchy ginger snap crust. Whether you’re hosting a holiday gathering or simply treating yourself, this cheesecake is sure to be a crowd-pleaser. Top it with whipped coconut cream or a drizzle of caramel sauce for an extra touch of indulgence. Prepare to savor every bite!

Ingredients

Scale
  • 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 (room temperature)

Instructions

  1. Preheat your oven to 325°F (163°C) and prepare a 9" springform pan by spraying it with cooking spray.
  2. In a bowl, mix ginger snap cookie crumbs, melted butter, and granulated sugar until combined. Press the mixture into the bottom of the prepared pan to form the crust.
  3. In a large bowl, beat cream cheese until smooth. Gradually add granulated and brown sugars, then mix in vanilla extract.
  4. Gently fold in pumpkin puree and spices until well combined. Add sour cream and eggs one at a time, mixing just until blended.
  5. Pour filling over the crust and smooth the top. Bake for about 71 minutes or until set but slightly jiggly in the center.
  6. Turn off the oven, crack the door open, and let the cheesecake cool for an hour before refrigerating for at least four hours or overnight.

Nutrition

Find it online: https://simplekitchentips.com/olive-garden-pumpkin-cheesecake-2/