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Olive Garden Pumpkin Cheesecake

Olive Garden Pumpkin Cheesecake
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Indulge in the flavors of fall with this creamy Olive Garden Pumpkin Cheesecake. This delightful dessert perfectly captures the essence of autumn with its rich pumpkin puree and warm spices, making it a must-have for any gathering. With a simple ginger snap crust and a velvety filling, this cheesecake is not only easy to prepare but also a showstopper on your holiday table. Whether you’re celebrating Thanksgiving or enjoying a cozy evening at home, this recipe will impress family and friends alike. Get ready to dive into a slice of seasonal bliss!

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 (whisked, room temperature)

Instructions

  1. Prepare all ingredients at room temperature for optimal blending.
  2. In a bowl, mix ginger snap crumbs, melted butter, and sugar; press into the bottom of a 9" springform pan.
  3. In a large bowl, beat cream cheese and sugars until fluffy; add vanilla and pumpkin puree until combined.
  4. Mix in spices before gently folding in sour cream and eggs one at a time without overmixing.
  5. Pour filling into crust and bake at 325°F (165°C) for about 71 minutes until slightly jiggly in the center.
  6. Cool on a wire rack; refrigerate for at least four hours before serving.

Nutrition

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