Olive Garden Pumpkin Cheesecake
A copycat of Olive Garden's Pumpkin Cheesecake: a graham cracker and gingersnap crust under a spiced pumpkin cream cheese filling, finished with a seasoned sour cream layer, whipped cream, a drizzle of caramel and gingersnap crumbs. The pumpkin puree is drained of excess water for about an hour for the best texture; a water bath is optional.
⏱️ Prep: 90 min🍳 Cook: 68 min🍽️ Makes 12
Nutritionper 1 slice›
458
Calories
7g
Protein
40g
Carbs
30g
Fat
Ingredients
| 150 g (1 1/2 cups) | graham cracker crumbs |
| 100 g (1 cup) | gingersnap cookie crumbs |
| 50 g (1/4 cup) | sugar (for crust) |
| 1/2 tsp | cinnamon (for crust) |
| 115 g (8 tbsp) | melted butter |
| 680 g (24 oz) | cream cheese |
| 425 g (15 oz) | pumpkin puree |
| 3 | eggs |
| 145 g (2/3 cup) | light brown sugar |
| 1 tsp | vanilla (for filling) |
| 1/2 tsp | salt |
| 1/2 tsp | ground cinnamon (for filling) |
| 1/2 tsp | nutmeg (for filling) |
| 1/4 tsp | ground ginger |
| 1/4 tsp | ground cloves |
| 240 g (1 cup) | sour cream |
| 50 g (1/4 cup) | sugar (for sour cream layer) |
| 1 tsp | vanilla (for sour cream layer) |
| 1/8 tsp | cinnamon (for sour cream layer) |
| 1/8 tsp | nutmeg, freshly ground if available (for sour cream layer) |
| 950 ml (2 pints) | heavy cream (for whipped cream) |
| 50 g (1/4 cup) | sugar (for whipped cream) |
| 1/2 tsp | vanilla (for whipped cream) |
| 120 ml (1/2 cup) | caramel sauce |
| 1/4 cup | gingersnap crumbs (for topping) |
Instructions
Crust:
- In a medium bowl, combine the graham cracker crumbs, gingersnap crumbs, sugar, cinnamon and melted butter; mix well. Press into the base and about halfway up the sides of an 8-inch springform pan. Refrigerate while you prepare the filling. Filling:
- Remove the pumpkin puree from the can and wrap it in a couple of large paper towels to soak up the excess water; keep draining about 60 minutes before mixing. Bring the remaining filling ingredients to room temperature meanwhile.
- With a mixer, beat the cream cheese until smooth; add the eggs one at a time, then combine all the remaining filling ingredients and blend until very smooth. Remove the crust from the fridge and pour in the filling.
- Bake at 175°C (350°F) for 30 minutes, then reduce to 165°C (325°F) for another 30 minutes. It should still be slightly jiggly in the center; it will set as it cools. Sour cream layer:
- In a small bowl, combine the sour cream, sugar, cinnamon and nutmeg; blend well. Spread evenly over the baked cheesecake and return to the 165°C (325°F) oven for about 8 minutes, until set. Whipped cream:
- Let the cheesecake cool completely. Whip the heavy cream with the vanilla and sugar to stiff peaks. Remove the springform ring and pipe or spread the whipped cream over the cheesecake.
- To serve, cut each slice, drizzle with caramel sauce and sprinkle with gingersnap crumbs. Tip: a water bath is optional; letting all ingredients reach room temperature before blending makes for a smoother filling.