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Olive Garden Pumpkin Cheesecake

Olive Garden Pumpkin Cheesecake
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Indulge in the flavors of autumn with this delightful Olive Garden Pumpkin Cheesecake. This creamy dessert combines the rich taste of pumpkin puree with a buttery ginger snap crust, creating a velvety texture that’s sure to impress at your next gathering. Topped with a luscious caramel drizzle and a dollop of whipped cream, it’s the perfect sweet ending to any meal. Easy to make, this pumpkin cheesecake captures the essence of fall in every bite, making it a must-try for Thanksgiving or holiday celebrations.

Ingredients

Scale
  • 1 1/2 cups ginger snap cookie crumbs
  • 6 tablespoons salted butter (melted)
  • 1 tablespoon granulated sugar
  • 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 your oven to 325°F (163°C).
  2. In a bowl, mix ginger snap cookie crumbs with melted butter and sugar; press into a greased springform pan.
  3. Beat cream cheese until smooth; gradually add granulated and brown sugars.
  4. Mix in vanilla extract, pumpkin puree, spices, and sour cream until combined.
  5. Add eggs one at a time while mixing gently.
  6. Pour filling over the crust and bake for about 71 minutes or until slightly jiggly in the center.
  7. Turn off the oven and let cool inside for an hour before refrigerating for at least four hours.

Nutrition

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