Dessertscopykat5.0
Olive Garden Pumpkin Cheesecake Copycat Recipe
Rich pumpkin cheesecake with gingersnap crust and whipped cream topping. Seasonal Olive Garden favorite you can make year-round at home!
👥 16 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 35 min🔥 Cook: 1h 15m👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
- ●blender
- ●knife
📝 Preparation Steps
1
Crust Preparation
2
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.
melted butter8 tablespoons
3
Filing Preparation
4
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.
pumpkin puree15 ouncescream cheese24 ounceseggs3
5
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.
6
Sour Cream Layer
sour cream1 cup
7
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.
cream cheese24 ouncessour cream1 cup
8
Whipped Cream
9
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.
vanilla1 teaspoonteaspoon vanilla1/2
10
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.
Nutrition Facts
calories
598 kcal
fat Content
46 g
serving Size
1 serving
fiber Content
1 g
sugar Content
24 g
sodium Content
418 mg
protein Content
5 g
cholesterol Content
150 mg
carbohydrate Content
42 g
saturated Fat Content
27 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...