Olive Garden Pumpkin Cheesecake Recipe

Cheesecake and Cheesecakes are the beauty of your party menu. It gives life to your boring platter. The gingersnap crumbs make it a luscious cake.

The cheesecake when flavored with the canned pumpkin puree turns it into the one and only Olive Garden Pumpkin Cheesecake which is itself a whole treat.

Go follow each step of the mentioned recipe and then tell me how was your experience with this pumpkin cheesecake. I’ll wait for your kind reviews as I know you will be thankful to me for such an amazing recipe.

INGREDIENTS

For Crust

  • 2 cups graham cracker crumbs
  • 1 cup ginger snap cookie crumbs
  • 1/4 cup sugar
  • 1/2 tablespoon cinnamon
  • 1/2 cup melted butter

For Filling

  • 24 ounces cream cheese
  • 15 ounces pumpkin puree
  • 3 medium-sized eggs
  • 2/3 cups brown sugar
  • 1 tbsp vanilla
  • 1/2 tablespoon salt
  • 1/2 tbsp ground cinnamon
  • 1/2 tbsp nutmeg
  • 1/4 tbsp ground ginger
  • 1/4 tbsp ground cloves

For Sour Cream Layer

  • 1 cup sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1/8 tablespoon cinnamon
  • 1/8 tablespoon nutmeg
  • 2 pints heavy cream
  • 1/4 cup sugar
  • 1/2 tablespoon vanilla

For topping

  • 1/2 cup caramel sauce
  • 1/4 cup ginger snap crumbs

Steps to make a delicious Pumpkin Cheesecake

Preparing the Crust

  1. In a medium-sized bowl, mix the crust ingredients including the graham cracker crumbs and ginger snap cookie crumbs. Also, add in the sugar and the bitter along with the cinnamon.
  2. Mix well and then add the mixture to a pan, put it in the fridge for refrigeration until you prepare the rest.

Preparing the Filling

  1. To remove excess water from the pumpkin puree remove it from the can and wrap it in paper towels. Then mix the beaten cream cheese with the eggs and then blend until smooth.
  2. Also add all the remaining ingredients including drained pumpkin puree, sugar, vanilla, cinnamon, salt, ginger, and cloves.
  3. Mix well and bake your cheesecake in the preheated oven. Bake for half an hour and then remove it from the oven.

Sour Cream and Whipped Cream Layer

  1. In a bowl mix the spices, sour cream, and sugar. Beat well. Spread the sour cream layer over your baked cheesecake and bake for another 10 minutes.
  2. Then until your cake is cooled down, mix the whipped cream with sugar and vanilla in a bowl. Pipe the whip cream mixture on your cheesecake or you can simply spread it all over the top.
  3. Your Pumpkin Cheesecake is all ready to serve. Drizzle the cake from the top with caramel and crumbs before serving.

FAQs?

How to get a smooth filling?

I must suggest you allow all of the ingredients to come to room temperature before mixing or blending. This will go a long way and your filling will be nice and smooth.

How to prevent the cracks in the cheesecake?

Make sure to let your cheese come to room temperature before beating and also do not open the oven door midway through baking. Both of these factors cause the cracking of cheesecake.

Olive Garden Pumpkin Cheesecake Recipe
Print Recipe

Olive Garden Pumpkin Cheesecake Recipe

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: dessert
Cuisine: American
Servings: 10

Ingredients

For Crust

  • 2 cups graham cracker crumbs
  • 1 cup ginger snap cookie crumbs
  • 1/4 cup sugar
  • 1/2 tablespoon cinnamon
  • 1/2 cup melted butter

For Filling

  • 24 ounces cream cheese
  • 15 ounces pumpkin puree
  • 3 medium-sized eggs
  • 2/3 cups brown sugar
  • 1 tbsp vanilla
  • 1/2 tablespoon salt
  • 1/2 tbsp ground cinnamon
  • 1/2 tbsp nutmeg
  • 1/4 tbsp ground ginger
  • 1/4 tbsp ground cloves

For Sour Cream Layer

  • 1 cup sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1/8 tablespoon cinnamon
  • 1/8 tablespoon nutmeg
  • 2 pints heavy cream
  • 1/4 cup sugar
  • 1/2 tablespoon vanilla

For topping

  • 1/2 cup caramel sauce
  • 1/4 cup ginger snap crumbs

Instructions

Preparing the Crust

  • In a medium-sized bowl, mix the crust ingredients including the graham cracker crumbs and ginger snap cookie crumbs. Also, add in the sugar and the bitter along with the cinnamon.
  • Mix well and then add the mixture to a pan, put it in the fridge for refrigeration until you prepare the rest.

Preparing the Filling

  • To remove excess water from the pumpkin puree remove it from the can and wrap it in paper towels. Then mix the beaten cream cheese with the eggs and then blend until smooth.
  • Also add all the remaining ingredients including drained pumpkin puree, sugar, vanilla, cinnamon, salt, ginger, and cloves.
  • Mix well and bake your cheesecake in the preheated oven. Bake for half an hour and then remove it from the oven.

Sour Cream and Whipped Cream Layer

  • In a bowl mix the spices, sour cream, and sugar. Beat well. Spread the sour cream layer over your baked cheesecake and bake for another 10 minutes.
  • Then until your cake is cooled down, mix the whipped cream with sugar and vanilla in a bowl. Pipe the whip cream mixture on your cheesecake or you can simply spread it all over the top.
  • Your Pumpkin Cheesecake is all ready to serve. Drizzle the cake from the top with caramel and crumbs before serving.

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