Olive Garden Pumpkin Cheesecake
A creamy and rich pumpkin cheesecake with a ginger snap crust, perfect for the fall season.
Ingredients
- 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 (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
- Spray a 9" springform pan with cooking spray.
- Mix the ginger snap crumbs and sugar, then stir in the melted butter until well combined. Press into the prepared pan and bake at 350°F for 10 minutes. Let cool slightly.
- Beat the cream cheese until smooth. Gradually add the sugars and mix until combined. Stir in the vanilla, pumpkin puree, cinnamon, nutmeg, and cloves.
- Mix in the sour cream and eggs until well combined. Pour the filling over the crust.
- Bake at 350°F for 50 minutes. Avoid overbaking to ensure a smooth texture.
- Let cool completely on a wire rack, then refrigerate for at least 4 hours before serving.
Notes
For a smoother texture, ensure all refrigerated ingredients are at room temperature before mixing.