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Pumpkin pie is always a delicious treat, but sometimes the classics can get a little old. Put a twist on your usual pumpkin pie recipe with this Copycat Olive Garden Pumpkin Cheesecake Recipe. This unique dessert combines creamy cheesecake and sweet pie for the ultimate dessert recipe. This yummy dessert is perfect for the holidays when pumpkin pie seems to be at every meal, and for any other.

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Crust preparation. In a medium sized bowl combine graham cracker crumbs, ginger snap crumbs, sugar, and butter, mix well. Press crust into a springform pan. Press the crust about halfway up the side of the springform pan. Refrigerate crust while you continue to prepare the cheesecake. Allow extra time for mixing up this filling.

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Pulse until the crumbs are fine. Transfer the crumbs to the prepared pan. Press the crumbs into an even layer, then bake for 15 minutes. Set the crust aside to cool, and move on to the filling. Combine the pumpkin, sugar and spices in a medium saucepan. Stir over medium heat until shiny, bronze, and thickened.

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This cheesecake is a difficult to find at The Olive Garden because they only have it during the fall. Ingredients: ['graham cracker crumbs', 'gingersnap cook. Lunchlee. Fast Lunch Recipes. 15-minutes; 5-ingredients; Vegan; Healthy; Inexpensive; Kid-friendly; Surprise Me; Search. Menu. Olive Garden Pumpkin Cheesecake. July 10, 2023.

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Indulge in the ultimate pumpkin cheesecake experience with 1/3 the grams of sugar and all-natural ingredients! My Healthier Gluten-Free Olive Garden Pumpkin Cheesecake Recipe has five delicious layers, including a graham cracker-flavored pecan crust, pumpkin cheesecake filling, cream cheese and white chocolate whipped cream, oat and cinnamon crumble, and a maple salted caramel sauce.

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Olive Garden is celebrating fall 2023 by bringing back its signature Pumpkin Cheesecake for a limited time. The returning seasonal treat is a pumpkin-flavored cheesecake that comes drizzled with sweet caramel sauce and a dollop of whipped cream on the side. The Pumpkin Cheesecake is available by the slice for $8.79, or as a whole cake that is.

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You'll need some butter, graham crackers, cream cheese, eggs, sour cream, sugar, and cinnamon. To make the crust, first combine the crumbs with melted butter. Press the crumbs into the bottom and up the sides of a springform pan. Once pressed into the pan, cover with aluminum foil.

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directions. 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.

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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.

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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.

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It keeps the top of the cheesecake crack free. Preheat the oven to 325º Fahrenheit. Heat 4 quarts of water on the stove or in the microwave until steaming but not necessarily boiling. Pour about an inch and a half of water in a 10×15″ baking pan or roasting pan. Wrap the springform pan with aluminum foil.

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This Olive Garden pumpkin cheesecake recipe is the perfect dessert for any autumn occasion, from Halloween to Thanksgiving. With its creamy filling, spicy crust, and classic fall flavors, this cheesecake is sure to be a hit with your family and friends. Contents hide.

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2. In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.

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This great adapted copycat recipe tastes similar to the real thing! Ingredients . Crust. 1 1/2 cups graham cracker crumbs ; 1 cup gingersnap cookies ; 1/4 cup sugar ;. 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.

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Preheat and Prepare Pan: Preheat your oven to 500°F. Mix gingersnaps, walnuts, sugar, and melted butter. Press this mixture into the bottom and 1 inch up the side of a 10-inch non-stick springform pan. Cream Cheese Mixture: In a bowl, beat cream cheese, sugar, and flour until smooth.

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1 and 1/2 cups graham cracker crumbs. 1/4 cup sugar. 1/2 teaspoon cinnamon. 8 tablespoons melted butter. 3 8 ounce packages cream cheese. 1 15 ounce can pure pumpkin. 2/3 cups light brown sugar. 3 eggs. 1 teaspoon vanilla.