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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. Creamy and rich, this dessert offers the perfect balance of pumpkin and warm spices, making it an ideal treat for any holiday gathering or cozy night in. With its easy preparation and versatile nature, this cheesecake is sure to impress your friends and family year after year. Serve it with a dollop of whipped coconut cream or a drizzle of caramel for an extra sweet touch!

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 your oven to 325°F (160°C). Prepare a greased 9" springform pan.
  2. In a bowl, mix ginger snap cookie crumbs with melted butter and sugar; press firmly into the bottom of the springform pan.
  3. In a separate bowl, beat together cream cheese, granulated sugar, both sugars, and vanilla extract until smooth. Gradually add pumpkin puree, cinnamon, nutmeg, and cloves, then blend in sour cream and whisked eggs until just combined.
  4. Pour the filling over the crust and bake for about 71 minutes until set but slightly jiggly in the center.
  5. Cool in the oven with the door ajar for an hour before refrigerating for at least 4 hours before serving.

Nutrition

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