Best 2 Olive Garden Pumpkin Cheesecake Recipes
Pumpkin Cheesecake, a symbol of fall flavors, is a timeless classic dessert that can be elevated to a culinary masterpiece. With its creamy texture, tangy filling, and crumbly crust, it is a delight for all occasions. One of the most popular versions of this dessert is the Olive Garden Pumpkin Cheesecake, loved for its unique combination of flavors and textures. If you are looking to recreate this beloved dessert in the comfort of your own kitchen, you are in for a delightful adventure. This article will guide you through the secrets of preparing the perfect Olive Garden Pumpkin Cheesecake, providing tips, and a step-by-step recipe to ensure success. Let's dive in and explore the world of this delectable fall favorite!
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN CHEESECAKE
Steps:
- **Plan ahead and make sure the cream cheese, sour cream and eggs are at room temperature. This will help the ingredients cream together more smoothly.**
- Spray a 9" springform pan with cooking spray.
Nutrition Facts : Calories 460 kcal, Carbohydrate 41 g, Protein 7 g, Fat 31 g, SaturatedFat 17 g, Cholesterol 137 mg, Sodium 332 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
OLIVE GARDEN PUMPKIN CHEESECAKE
This cheesecake is a difficult to find at The Olive Garden because they only have it during the fall.
Provided by kimcroft
Categories Pie
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- 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.
Tips:
- For a flaky crust, chill the dough for at least 30 minutes before rolling it out.
- If the dough is too sticky, add more flour one tablespoon at a time until it comes together.
- When rolling out the dough, use a light touch and avoid overworking it.
- Trim the edges of the dough to create a clean, even edge.
- Prick the bottom of the dough with a fork to prevent it from puffing up during baking.
- Bake the crust in a preheated oven until it is golden brown.
- Let the crust cool completely before filling it.
- For a creamy cheesecake filling, make sure the cream cheese is at room temperature before mixing it with the other ingredients.
- Beat the cream cheese and sugar together until they are smooth and creamy.
- Add the eggs one at a time, beating until just combined.
- Pour the cheesecake filling into the prepared crust and bake it until it is set.
- Let the cheesecake cool completely before serving.
Conclusion:
Olive, pumpkin, and cheesecake are three classic flavors that come together perfectly in this delicious dessert. The flaky crust, creamy cheesecake filling, and sweet-tart olive and pumpkin topping make this cheesecake a real showstopper. Whether you're serving it for a special occasion or just because, this cheesecake is sure to be a hit.
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