This was actually a fairly easy recipe to make but if I made it again, I would add some more spice to it & extra sugar to the whipped cream. I did like the ginger snap crust that helped add to the flavor. For the original recipe, click here.
Olive Garden Pumpkin CheesecakeCRUST
1 -1/2 cups gingersnap cookie crumbs
3/4 cup finely chopped pecans or walnuts -optional
6 tablespoons unsalted butter, melted
FILLING
3-8 ounce pkgs cream cheese, at room temperature
1 cup sugar
1 teaspoon cinnamon (I recommend doubling all spices & adding a teaspoon of vanilla)
3/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg, freshly grated if possible
1-1/4 cup pumpkin puree
5 large eggs
1/2 cup heavy cream
CARAMEL SAUCE
1/2 cup butter
1/2 cup brown sugar
1/4 cup milk
1/2 teaspoon vanilla extract
dash of salt
SWEETENED WHIPPED CREAM
1 cup heavy cream
1/2 teaspoon granulated sugar (I would increase to 1 teaspoon)
1/2 teaspoon vanilla extract (I recommend also increasing this to 1 teaspoon)
Garnish:1/4 cup gingersnap snap cookies, coarsely crushed for larger crumbs than used in crust.
Crust: Lightly butter a 10x2 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.
Filling: In a bowl, beat cream cheese until smooth. Add sugars 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. (I used a spring form pan & double wrapped it in foil.) 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. (Mine took about 1 1/2 hours to finish baking.) Let cheesecake cool on a wire rack for about 45 minutes. Cover, and refrigerate for at least 4 hours. When cheesecake is completely chilled, lower pan into a hotwater 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. I used a hair dryer to warm the sides of the spring form pan.
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. If you don't have a decorating bag, just use a ziplock bag & snip off a corner.
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.
Freezing Cheesecakes: To freeze cheesecakes remove from baking pan when chilled. Do not add any toppings or garnishings before freezing. You will just be freezing the cheesecake. Transfer to a cardboard cake circle or small round flatpan or freezer safe plate. Place in freeze until the cheesecake has frozen firm. Remove from freezer and wrap in a double layer of plastic wrap, followed by a layer of heavy-duty foil. Be sure to seal completely. For the best quality do not freeze longer than 4-6 weeks. Lable and date your wrapped cheesecake. To thaw, place the wrapped cheesecake in the refrigerator overnight. When ready to serve add toppings, whipped cream and or any garnishes.
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