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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 delightful Olive Garden Pumpkin Cheesecake. Perfectly creamy and rich, this cheesecake combines smooth cream cheese and luscious pumpkin puree, all resting on a crunchy ginger snap crust. It’s an ideal dessert for family gatherings, holiday celebrations, or simply enjoying a cozy evening at home. With its warm spices and inviting aroma, this pumpkin cheesecake is sure to impress everyone at your table. Easy to prepare ahead of time, it allows you to focus on making wonderful memories with loved ones while savoring every delicious 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 (whisked, room temperature)

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, combine ginger snap crumbs, melted butter, and sugar. Press into the bottom of a greased springform pan.
  3. In a large mixing bowl, beat softened cream cheese with both sugars until smooth. Add vanilla extract, pumpkin puree, and spices; mix well.
  4. Gently fold in sour cream and whisked eggs until just combined.
  5. Pour filling over the crust and smooth the top. Bake for about 71 minutes or until edges are set but center is slightly jiggly.
  6. Allow cooling before refrigerating for several hours or overnight.

Nutrition

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