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Olive Garden Pumpkin Cheesecake

Olive Garden Pumpkin Cheesecake
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Indulge in the delightful flavors of fall with this Olive Garden Pumpkin Cheesecake recipe. Creamy and rich, this cheesecake is infused with warm spices like cinnamon and nutmeg, creating a comforting dessert that’s perfect for any holiday gathering. The ginger snap crust adds a delightful crunch, making each bite a harmonious blend of textures and flavors. Whether you’re hosting family or celebrating with friends, this easy-to-make cheesecake will surely impress everyone at your table. With the option to prepare it ahead of time, it’s a convenient choice that allows you to enjoy the festivities without a last-minute rush. Follow this simple guide to create a stunning dessert that embodies the essence of autumn!

Ingredients

Scale
  • 1 1/2 cups ginger snap cookie crumbs
  • 6 tablespoons melted salted butter
  • 22 ounces cream cheese
  • 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
  • 3 large eggs

Instructions

  1. Preheat your oven to 325°F (160°C). Spray a 9" springform pan with cooking spray.
  2. In a bowl, combine ginger snap cookie crumbs, melted butter, and granulated sugar. Press into the bottom of the prepared pan.
  3. In a large mixing bowl, beat cream cheese, granulated sugar, and light brown sugar until fluffy.
  4. Mix in pumpkin puree, vanilla extract, and spices until well combined.
  5. Gently fold in sour cream and whisked eggs one at a time without overmixing.
  6. Pour filling into the crust and bake for about 71 minutes or until set but slightly jiggly in the center.
  7. Allow cooling completely before refrigerating for at least four hours.

Nutrition

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