Olive Garden Pumpkin Cheesecake
ready in: over 5 hrs
recipe id: 90434
cook method: stovetop, oven
photo by: Louisa
Click image to view | ★add your own photo of this recipe
1 1/2 cup gingersnap cookie crumbs
3/4 cup finely chopped pecans or walnuts, optional
6 tablespoons unsalted butter, melted
3 packages (8 ounce size) cream cheese, at room temperature
1 cup sugar
1 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 1/4 cup pumpkin puree
5 large eggs
1/2 cup heavy cream
1/2 cup butter
1/2 cup brown sugar
1/4 cup milk
1/2 teaspoon vanilla extract
1 dash salt
SWEETENED WHIPPED CREAM
1 cup heavy cream
1/2 teaspoon granulated sugar
1/2 teaspoon vanilla extract
1/4 cup gingersnap cookies, coarsely crushed for larger crumbs than used in crust
Crust: Lightly butter a 10 inch round cake pan. Combine gingersnap crumbs, nut, and butter in a bowl, and mix well. Press mixture firmly into prepared pan, and refrigerate for at least 30 minutes.
Preheat oven to 350 degrees F.
Filling: In a bowl, beat cream cheese until smooth. Add sugar and spices, beat until light in texture. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping sides of bowl after each addition. Stir in cream.
Pour batter into crust, and put cake pan in a roasting pan. Add hot water to roasting pan halfway up sides of cake pan. Bake in center of oven until cheesecake is firm to touch and slightly puffed, about 50 minutes. Let cheesecake cool on a wire rack for about 45 minutes. Cover, and refrigerate for at least 4 hours. Once cheesecake is completely chilled, lower the pan into a hot water bath for 2-3 min. to loosen the crust.
Invert a large, flat plate on top of cheesecake; invert pan, and remove. Put a second plate on bottom of cheesecake, and turn it right side up.
Caramel Sauce: Put all ingredients except vanilla in small saucepan with heavy bottom. Bring to boil over medium heat. Boil 4 minutes. Remove from heat, let cool approximately 5 minutes then stir in vanilla extract.
Sweetened Whipped Cream: Whip cream an high with an electric mixer. When cream begins to thicken and form soft peaks add sugar and vanilla. Mix until cream has firm peaks. Fill decorating bag fitter with #22 star tip with whipped cream and pipe rosettes onto cheesecake.
Garnish: Pipe sweetened whipped cream on top of cheesecake. Sprinkle top with reserved crumbs. Drizzle with caramel sauce.
Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the freezer.
Sign up for our newsletters that feature hand-picked recipes
more recipes like olive garden pumpkin cheesecake
Pumpkin Cheesecake With Sour Cream Topping
Chef's Choice Pumpkin Cheesecake
Pumpkin White Chocolate Cheesecake
Good No-Bake Pumpkin Cheesecake
Pumpkin Cheesecake In Pastry
No-Bake Pumpkin Swirl Cheesecake
Cranberry Swirl Pumpkin Cheesecake
Pumpkin Walnut Cheesecake
comments & reviews
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.