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Olive Garden Pumpkin Cheesecake

Olive Garden Pumpkin Cheesecake
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Indulge in the comforting flavors of fall with this delightful Olive Garden Pumpkin Cheesecake. This rich, creamy dessert combines the essence of pumpkin, warm spices, and a buttery ginger snap crust that will leave everyone asking for seconds. Perfect for any gathering or holiday celebration, this cheesecake is surprisingly easy to make, requiring just a few simple ingredients. Whether you’re hosting a fancy dinner party or enjoying a cozy night in, this cheesecake is sure to impress your family and friends alike. Top it off with a drizzle of caramel sauce for an extra touch of decadence and watch it become a staple on your dessert table.

Ingredients

Scale
  • 1 1/2 cups ginger snap cookie crumbs
  • 6 tablespoons salted butter (melted)
  • 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 your oven to 325°F (160°C). Prepare a greased 9" springform pan.
  2. Combine ginger snap cookie crumbs, melted butter, and sugar in a bowl. Press into the bottom of the pan.
  3. In another bowl, beat cream cheese and sugars until smooth. Mix in pumpkin puree and vanilla.
  4. Add spices and mix well. Fold in sour cream and whisked eggs until just combined.
  5. Pour filling over the crust and bake for about 71 minutes or until slightly wobbly in the center.
  6. Cool at room temperature before refrigerating for several hours or overnight.

Nutrition

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