Olive Garden Pumpkin Cheesecake
Olive Garden's Pumpkin Cheesecake is a deliciously rich and creamy dessert that brings together the best of fall flavors. With a buttery graham cracker crust, a smooth and spiced pumpkin filling, and a perfect balance of sweetness, this cheesecake is the ideal treat for autumn gatherings. It's easy to make at home and will undoubtedly impress family and friends with its comforting, indulgent flavor.
Equipment
- 9-inch springform pan (1)
- Mixing bowls (2)
- Hand Mixer or Stand Mixer (1)
- Measuring cups (1 set)
- Measuring spoons (1 set)
- Spatula (1)
- Aluminum foil (for water bath)
- Baking sheet (1)
- Large roasting pan (1)
- Wire rack (1)
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter melted
For the Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 1 cup pumpkin puree not pumpkin pie filling
- ¾ cup sour cream
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
For the Topping (Optional):
- Whipped cream for garnish
- Caramel drizzle optional
- Ground cinnamon for garnish
Instructions
Prepare the Crust:
- Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan, packing it evenly. Bake for 10 minutes, then set aside to cool.
Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Add the granulated sugar, brown sugar, and sour cream, and beat until combined. Mix in the pumpkin puree, vanilla extract, cinnamon, nutmeg, and ground cloves until smooth.
Add the Eggs:
- Add the eggs one at a time, mixing well after each addition. Be careful not to overmix the batter. Once smooth and creamy, pour the mixture into the cooled crust.
Bake the Cheesecake:
- Place the cheesecake in a larger roasting pan and wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Pour hot water into the roasting pan, filling it halfway up the sides of the cheesecake pan. Bake for 55-60 minutes or until the edges are set, but the center still has a slight jiggle.
Cool the Cheesecake:
- Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour. After an hour, remove the cheesecake and let it cool completely on a wire rack. Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours, or preferably overnight.
Serve:
- Before serving, top the cheesecake with whipped cream, a drizzle of caramel, and a sprinkle of cinnamon if desired. Slice and enjoy!
Notes
- Room temperature ingredients: Be sure to let your cream cheese and eggs come to room temperature before mixing. This helps achieve a smoother filling without lumps.
- Water bath: The water bath prevents cracks and keeps the cheesecake moist. Make sure the springform pan is well-wrapped in foil to avoid water leaking in.
- Toppings: Whipped cream, caramel drizzle, or a sprinkle of cinnamon add a lovely finishing touch to the cheesecake.
- Make-ahead: This cheesecake can be made 1-2 days ahead of time, and the flavors will deepen as it chills.