|use 8 inch spring form pan|
|1 1/2 c||graham cracker crumbs|
|1 c||ginger snap cookies|
|8 Tbsp||butter, melted|
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|3||8 oz packages cream cheese|
|1||15 oz can pure pumpkin|
|2/3 c||light brown sugar|
|1 tsp||pure vanilla extract|
|1/2 tsp||ground cinnamon|
|1/2 tsp||ground nutmeg|
|1/4 tsp||ground ginger|
|1/4 tsp||ground cloves|
|sour cream layer:|
|1 c||sour cream|
|1 tsp||vanilla extract|
|1/8 tsp||nutmeg, freshly ground if available|
|2 pt||heavy cream|
|1/2 tsp||vanilla extract|
|additional toppings: caramel sauce and gingersnap crumbs|
This lucious cheesecake combines the two classic favorites, a New York Style Cheesecake and pumpkin pie. The flavors of the pumpkin pie are complimented by a ginger snap cookie crumb crust, sweet whipped cream, caramel sauce, and a sprinkle of crumbled ginger bread cookies.
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. Remove the pure pumpkin puree from the can and place into a couple of large paper towels. Wrap the pumpkin puree with the paper towels, this will soak 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 having the water removed. With a mixer beat cream cheese until smooth, and 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.
When you remove the cheesecake from the oven set aside, and begin to 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 to the sour cream layer will set.
Now allow the cheesecake to cool, when the cheesecake is completely cool, you can add the whipped cream. In a medium sized bowl combine 2 pints 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 gingersnap 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 try to let your ingredients reach room temperature before blending together the filling. This really makes a difference in getting a nice and smooth filling.