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Olive Garden Pumpkin Cheesecake

Olive Garden Pumpkin Cheesecake

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Indulge in the rich and creamy delight of Olive Garden Pumpkin Cheesecake, the perfect dessert for fall gatherings and holiday celebrations. This homemade cheesecake features a luscious blend of cream cheese and pure pumpkin puree, complemented by warm spices like cinnamon, nutmeg, and cloves. With its easy-to-follow recipe and simple ingredients, even novice bakers can create this impressive treat that captures the essence of autumn. Whether served plain or dressed up with whipped cream and caramel drizzle, this cheesecake will surely be a showstopper at any occasion. Prepare it in advance to enjoy stress-free entertaining with family and friends.

Ingredients

Scale
  • 1 1/2 cups ginger snap cookie crumbs
  • 6 tablespoons salted butter (melted)
  • 1 tablespoon granulated sugar
  • 22 ounces cream cheese (2 3/4 blocks at 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) (about 1 cup + 2 tablespoons)
  • 3 large eggs (whisked, room temperature)

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Prepare a 9" springform pan by spraying it with cooking spray.
  3. In a bowl, mix ginger snap cookie crumbs, melted butter, and granulated sugar. Press this mixture into the bottom of the springform pan.
  4. In another bowl, beat together room temperature cream cheese, granulated sugar, and light brown sugar until smooth.
  5. Add vanilla extract, pumpkin puree, ground cinnamon, nutmeg, and cloves; mix until combined.
  6. Stir in sour cream before adding whisked eggs one at a time until the batter is smooth.
  7. Pour the filling over the crust and bake for about 71 minutes or until set but slightly jiggly in the center.
  8. Allow the cheesecake to cool gradually in the oven with the door ajar before refrigerating overnight.

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