Prep 1 hr
Cook 1 hr
This cheesecake is a difficult to find at The Olive Garden because they only have it during the fall.
- 1 1⁄2 cups graham cracker crumbs
- 1 cup gingersnap cookie
- 1⁄4 cup sugar
- 1⁄2 teaspoon cinnamon
- 8 tablespoons melted butter
- 3 (8 ounce) packages cream cheese
- 1 (15 ounce) can pumpkin puree
- 2⁄3 cup light brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
Sour Cream Layer
- 1 cup sour cream
- 1⁄4 cup sugar
- 1 teaspoon vanilla
- 1⁄8 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 2 pints heavy cream
- 1⁄4 cup sugar
- 1⁄2 teaspoon vanilla
- caramel sauce
- gingersnap crumbs
- Crust preparation:.
- In a medium sized bowl, combine graham cracker crumbs, ginger snap crumbs, sugar, and butter; mix well. Press crust into a spring form pan. Press the crust about halfway up the side of the spring form pan. Refrigerate crust while you continue to prepare the cheesecake.
- Filling preparation:.
- 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.
- 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.
- Sour Cream Layer:.
- 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.
- Whipped Cream:.
- 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.
- 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.
- Additional notes about cheesecake making:.
- I personally do not use a waterbath. I do have a clay baking stone in my oven, and my cheesecakes come out very well. You may wish to use a waterbath when you prepare your cheesecake.
- Also, I would really urge you to let your ingredients reach room temperature before blending together the filling. This really makes a difference in getting a nice, smooth filling.
Every Halloween through Christmas, my mother seeks out pumpkin cheesecake from The Cheesecake Factory and Olive Garden. Olive Garden's is her absolute favorite, until I made this recipe. This is the best pumpkin cheesecake ever! Maybe it tastes better than the one at the restaurant because Olive Garden's desserts are shipped frozen to the restaurants from being mass produced in factories. Making this version from scratch gives it a fresher, spicier, and more delicious flavor. For the crust, ten whole graham cracker rectangles yielded 1 ½ cups of graham cracker crumbs, and 27 gingersnap cookies yielded 1 cup of gingersnap crumbs. I used a 9.5 inch spring form pan for the cheesecake. A nine inch would have worked also, but a ten inch would have been too big for the amount of filling. Brown sugar made the perfect sweetener for the crust, cheesecake filling, and sour cream layer. To lessen the guilty feelings , I substituted reduced fat Neufchatel cheese for the cream cheese and low fat sour cream for the Sour Cream Layer. To thicken my watery sour cream, I poured off the whey on top, and wrapped the remaining 1 ½ cups of sour cream with clean paper towels to let rest in a colander for one hour while the cheesecake baked. After the sour cream drained, it was thick, creamy, and reduced to be one cup. After baking, the top of the cheesecake had a matte finish with no deflating, cracks, or bubbles. Adding the sour cream layer and baking for 10 more minutes gave the top of the cheesecake a glossy pearlized porcelain finish. For the whipped cream, I substituted Spice Guru's recipe for Whipped Cream Topping in his recipe #491289 recipe. It has heavy cream, sugar, vanilla, and dark rum (I used Bacardi Select Dark Rum. Furthermore, I plan on making his sure-to-be-divine pumpkin pie recipe soon.) Thank you, kimcroft, for a recipe for Olive Garden Pumpkin Cheesecake that is unbelievably better than the real one!
OMG! This is BETTER than Olive Garden! I am eating lower-carb and my husband is diabetic, so I made a couple of adjustments that made this about 9 carbs per serving. Everywhere the recipe called for sugar or brown sugar, I used Splenda in equal amounts. For the whipped cream, I was going to use Lite Cool-Whip but decided to just make the whipped cream with Splenda and it turned out perfect. For the crust, I replaced the graham cracker crumbs with 1 and 1/2 cups of almond flour, but I still used the ginger snap cookies, so there were some carbs in the crust, but subbing the almond flour for the graham crackers really cut down on the carb count. Since I used the almond flour, I baked the crust for 12 minutes at 350 degrees and then allowed it to cool before filling. The crust was even better this way because it did not get soggy later on. For the caramel sauce, I used store-bought, sugar-free in a squirt bottle and warmed it in the microwave a little before using. I also used a 9" springform pan. Even with the substitutions, this was better than Olive Garden and it was so good that it even fooled my neighbors, who LOVE, LOVE, LOVE, Olive Garden's pumpkin cheesecake. We invited the neighbors over and told them we ordered pumpkin cheesecake to go from Olive Garden. I gave them each a slice, garnished with sugar-free caramel sauce and a light sprinkle of crushed ginger snaps. I wanted to see if they could tell the difference so I waited until they were half-way through before telling them the truth. Both of them raved about how Olive Garden had the best pumpkin cheesecake on the planet and how this time it was just extra flavorful. When I revealed that it was actually a recipe I found online and that I had adjusted it to make it relatively low-carb, they were both floored and amazed that I was not only able to make this at home and it tasted even better than Olive Garden's, but that it was only around 9 carbs per serving! Thank you for this fantastic recipe. I have made it 3 times in the past 6 months and will be making another one in the very near future.
LOVED how this cheesecake came out! Thank you for your tips and your copycat recipe, it was so good! Just a couple more tips...I think foil around the bottom of the springform pan would prevent the butter dripping from the crust. Also, using a food processor is the best way to crush the graham crackers and gingersnaps.