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Olive Garden Pumpkin Cheesecake

Olive Garden Pumpkin Cheesecake
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Indulge in the creamy, rich delight of Olive Garden Pumpkin Cheesecake, a seasonal favorite that brings the essence of fall to your table. This delightful dessert features a smooth filling made with pumpkin puree and warm spices, all resting atop a crunchy ginger snap crust. Topped with luscious caramel sauce and optionally adorned with whipped coconut cream or a sprinkle of cinnamon, this cheesecake is perfect for family gatherings, holiday celebrations, or any cozy evening at home. Easy to prepare and make ahead of time, this recipe will quickly become a cherished addition to your dessert repertoire.

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 the appropriate temperature. Prepare a 9" springform pan by spraying it with cooking spray.
  2. Combine ginger snap cookie crumbs, melted butter, and granulated sugar in a bowl. Press this mixture firmly into the bottom of the prepared pan.
  3. In a separate bowl, beat cream cheese until smooth. Gradually mix in both sugars followed by vanilla extract and pumpkin puree. Add spices and whisked eggs one at a time until well combined.
  4. Pour the filling over the crust in the springform pan. Bake until set but slightly jiggly in the center.
  5. Allow cooling to room temperature before refrigerating until fully chilled.

Nutrition

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