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Olive Garden Pumpkin Cheesecake

Olive Garden Pumpkin Cheesecake
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Indulge in the flavors of fall with this delightful Olive Garden Pumpkin Cheesecake, a creamy and luxurious dessert that captures the essence of the season. With its velvety pumpkin filling and a crunchy ginger snap crust, this cheesecake is perfect for any gathering or just a cozy night in. Not only is it easy to prepare with straightforward steps, but it’s also a crowd-pleaser that brings warmth and sweetness to your table. Whether you’re celebrating Thanksgiving or simply want to satisfy a sweet tooth, this recipe will become a cherished favorite in your kitchen.

Ingredients

Scale
  • 1 1/2 cups ginger snap cookie crumbs
  • 6 tablespoons melted salted butter
  • 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 (165°C). Prepare a 9-inch springform pan by spraying it with cooking spray.
  2. In a bowl, combine ginger snap cookie crumbs, melted butter, and sugar. Press firmly into the bottom of the prepared pan.
  3. In a large mixing bowl, beat cream cheese until smooth. Gradually add sugars, then mix in vanilla extract and pumpkin puree followed by spices. Stir in sour cream and whisked eggs until fully blended.
  4. Pour filling over the crust and bake for about 71 minutes or until set around edges but slightly jiggly in center.
  5. Turn off oven, crack door slightly, and allow cooling inside for an hour before refrigerating for at least four hours or overnight.

Nutrition

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