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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, a delightful dessert that perfectly balances the warmth of pumpkin and spices. With its luscious filling paired with a crunchy ginger snap crust, this cheesecake is a showstopper for any gathering. Easy to prepare and even easier to enjoy, it allows you to create memorable moments around the table with family and friends. Whether you’re celebrating a special occasion or simply treating yourself, this pumpkin cheesecake will have everyone coming back for more.

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, about 1 cup + 2 tablespoons)
  • 3 large eggs (whisked, room temperature)

Instructions

  1. Preheat your oven to 325°F (160°C). Grease a 9" springform pan.
  2. In a bowl, mix ginger snap crumbs, melted butter, and sugar; press into the bottom of the pan.
  3. In a large bowl, beat cream cheese until smooth. Gradually add sugars and blend in vanilla extract and pumpkin puree followed by spices.
  4. Mix in sour cream and whisked eggs until just combined.
  5. Pour filling over the crust and bake for about 71 minutes until slightly jiggly in the center.
  6. Allow to cool in the oven for an hour, then refrigerate for at least four hours or overnight before serving.

Nutrition

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