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Olive Garden Pumpkin Cheesecake

Olive Garden Pumpkin Cheesecake
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Indulge in the warmth of fall with this delightful Olive Garden Pumpkin Cheesecake. This creamy dessert combines the rich flavors of pumpkin and spices, nestled in a crunchy ginger snap crust, making it the perfect centerpiece for any gathering. Whether you’re celebrating Thanksgiving or simply treating yourself on a cozy evening at home, this cheesecake is easy to prepare and sure to impress. With its make-ahead convenience and decadent taste, it will quickly become a favorite among family and friends.

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
  • 15 ounces pumpkin puree
  • 3 large eggs (whisked)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 10 ounces sour cream (room temperature)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Mix ginger snap crumbs, melted butter, and sugar in a bowl. Press this mixture into the bottom of a greased 9" springform pan.
  3. In another bowl, beat cream cheese until smooth. Gradually add sugars and mix well.
  4. Stir in vanilla extract, pumpkin puree, and spices until fully combined.
  5. Gently fold in whisked eggs and sour cream until the mixture is thick yet creamy.
  6. Pour filling over the crust and bake for about 71 minutes or until slightly jiggly in the center.
  7. Let cool in the oven with the door ajar for an hour, then refrigerate for several hours or overnight before serving.

Nutrition

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