Olive Garden Pumpkin Cheesecake
User Reviews
5
Olive Garden Pumpkin Cheesecake
Description
This Olive Garden Pumpkin Cheesecake combines a crumbly mixture of graham and ginger snap crumbs with melted butter pressed firmly into an 8-inch springform pan to create a flavorful crust. The filling is a smooth blend of cream cheese, well-drained pumpkin puree, eggs, brown sugar, vanilla, salt, and warming spices like cinnamon and nutmeg. Careful preparation includes removing excess moisture from the pumpkin to ensure a creamy texture without excess water. The cheesecake is baked until set and finished with a sour cream layer that adds brightness and subtle spice. Whipped cream and toppings like caramel sauce and ginger snap crumbs add richness and a pleasant contrast in texture.
The texture is velvety and rich between the spiced filling and the crunchy, buttery crust. Serving this cheesecake chilled allows the flavors to meld well, making it a satisfying dessert for fall meals and holiday gatherings.
For best results, allow all filling ingredients to come to room temperature before mixing to achieve a smooth batter. Using a clay baking stone or a water bath can help prevent cracking and promote even baking. The crust is pressed halfway up the pan's sides for a stable base. This cheesecake holds well when refrigerated and can be sliced to serve multiple portions.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1 cup ginger snap cookie crumb
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 8 tablespoons butter melted
The Filling
- 24 ounces cream cheese
- 15 ounces pumpkin puree
- 3 egg
- 2/3 cups light brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Sour Cream Layer
- 1 cup sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg freshly ground if available
Whipped Cream
- 2 pints heavy cream
- 1/4 cup sugar
- 1/2 teaspoon vanilla
Additional Toppings
- 1/2 cup caramel sauce
- 1/4 cup ginger snap crumbs
Instructions
Crust Preparation
- In a medium-sized bowl, combine graham cracker crumbs, gingersnap crumbs, sugar, and butter; mix well. Press crust into a springform pan. Press the crust about halfway up the side of an 8-inch springform pan. Refrigerate crust while you continue to prepare the cheesecake.
Filing Preparation
- Allow extra time for mixing up this filling. Remove the pure pumpkin puree from the can and place in a couple of large paper towels. Wrap the pumpkin puree with the paper towels; this will soak up the excess water in the pumpkin puree. Continue to remove excess water from the pumpkin puree for about 60 minutes before making cheesecake mixture. Bring the remaining ingredients for the filling to room temperature while the pumpkin puree is being drained. With a mixer, beat cream cheese until smooth; add eggs one at a time and then combine all ingredients for the filling in a mixer. Blend until very smooth. For best results, allow all ingredients to reach room temperature before mixing the filling. Remove crust from refrigerator, and pour in filling.
- Bake cheesecake at 350 for 30 minutes and then reduce temperature to 325 degrees for an additional 30 minutes. When you remove the cheesecake, it should be slightly jiggly in the center. The cheesecake will set up nicely as it cools.
Sour Cream Layer
- When you remove the cheesecake from the oven, set aside and prepare the seasoned cream cheese layer. In a small bowl, combine sour cream, sugar, and spices. Blend well. Spread seasoned sour cream mixture over the baked cheesecake evenly. Place the cheesecake back into the 325 degree oven for about 8 minutes, until the sour cream layer is set.
Whipped Cream
- Allow the cheesecake to cool. When the cheesecake is completely cool, you can add the whipped cream. In a medium-sized bowl, combine heavy whipping cream, vanilla, and sugar; mix well with a blender or a stand mixer. Whip the cream until it forms stiff peaks. Remove ring from the spring-form pan and either pipe the whipped cream over the pumpkin cheesecake or spread with a knife.
- When you are ready to serve the Olive Garden Pumpkin Cheesecake, cut each slice, drizzle the top of the cheesecake with caramel sauce, and then sprinkle over ginger snap crumbs before serving.
Notes
- Drain pumpkin puree in paper towels for about an hour to remove excess water before mixing.
- Use room temperature ingredients for the filling to ensure a smooth batter.
- A clay baking stone or a water bath can help to bake the cheesecake evenly and reduce cracking.
- Press the crust mixture about halfway up the side of the springform pan for good support.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Calories | 598kcal | 30% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 46g | 71% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 150mg | 50% |
| Sodium | 418mg | 17% |
| Potassium | 240mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 5850IU | 117% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 129mg | 13% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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