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Olive Garden Pumpkin Cheesecake

Olive Garden Pumpkin Cheesecake
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Indulge in the comforting flavors of fall with this Olive Garden Pumpkin Cheesecake. This delightful dessert combines the rich, creamy texture of cheesecake with the warm spices of pumpkin pie, making it a perfect addition to your holiday gatherings or cozy evenings at home. With a crunchy ginger snap crust and a velvety filling, this cheesecake is sure to impress family and friends alike. Best of all, it’s easy to prepare and can be made ahead of time, allowing you to enjoy the festivities without stress. Bring joy and sweetness to your celebrations with this unforgettable dessert!

Ingredients

Scale
  • 1 1/2 cups ginger snap cookie crumbs
  • 6 tablespoons salted butter (melted)
  • 22 ounces cream cheese (room temperature)
  • 15 ounces pumpkin puree
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar
  • 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)

Instructions

  1. Preheat your oven to 325°F (160°C). Prepare a greased springform pan.
  2. In a bowl, combine ginger snap cookie crumbs with melted butter and sugar. Press firmly into the bottom of the pan.
  3. In a large bowl, beat cream cheese until smooth. Gradually mix in sugars, then add vanilla extract, pumpkin puree, spices, sour cream, and whisked eggs until well blended.
  4. Pour filling over the crust and bake for approximately 71 minutes or until set but slightly wobbly in the center.
  5. Allow the cheesecake to cool at room temperature before refrigerating for at least four hours before serving.

Nutrition

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