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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, a delightful dessert that’s perfect for any holiday gathering or cozy night in. This creamy cheesecake features a luscious filling made from pure pumpkin puree and aromatic spices, all nestled atop a buttery ginger snap crust. It’s not just visually stunning; it’s a crowd-pleaser that combines the warmth of autumn spices with the rich, creamy texture of cheesecake. Easy enough to whip up even on busy days, this recipe allows you to prepare it in advance, ensuring you can savor every bite without the stress. Whether you’re serving it at Thanksgiving or enjoying it for yourself, this pumpkin cheesecake will surely become a cherished favorite!

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 oven to 325°F (160°C). Grease a 9" springform pan.
  2. Mix ginger snap crumbs, melted butter, and sugar until combined. Press into the bottom of the pan.
  3. In a bowl, beat cream cheese and sugars until smooth. Add vanilla and pumpkin puree, mixing well.
  4. Incorporate spices and gently fold in sour cream and eggs until just combined.
  5. Pour filling over the crust and bake for about 71 minutes until set with a slight jiggle in the center.
  6. Let cool at room temperature before refrigerating for at least four hours or overnight.

Nutrition

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