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Olive Garden Pumpkin Cheesecake

Olive Garden Pumpkin Cheesecake
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Indulge in the rich flavors of fall with this delightful Olive Garden Pumpkin Cheesecake. This creamy dessert features a luscious filling made with vibrant pumpkin puree and warm spices, all nestled within a crunchy ginger snap crust. Perfect for any occasion—be it Thanksgiving dinner or a cozy family gathering—this cheesecake is sure to impress your guests. With its combination of sweetness and spice, each slice promises to satisfy your autumn cravings. Best of all, it’s easy to make, allowing bakers of all levels to create a show-stopping dessert that can be prepared in advance.

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 (room temperature)
  • 1 teaspoon vanilla extract
  • 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)
  • 2/3 cup light brown sugar

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, mix ginger snap crumbs, melted butter, and sugar; press into a greased 9" springform pan.
  3. Beat cream cheese until smooth; gradually add sugars. Mix in pumpkin puree, spices, and sour cream.
  4. Add eggs one at a time on low speed until just combined.
  5. Pour the filling into the crust and bake for about 71 minutes or until set around the edges.
  6. Turn off the oven and let it cool inside for an hour before refrigerating for at least four hours or overnight.

Nutrition

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