Ingredientes para Olive Garden Pumpkin Cheesecake
- 1 ½ cups graham cracker crumbs
- Gingersnap Cookie
- ¼ cup granulated sugar (for crust) + 1 ¾ cups granulated sugar (for filling) + ¼ cup granulated sugar (for sour cream topping) + 2 tablespoons powdered sugar (for whipped cream)
- Cinnamon
- 6 tablespoons (3 ounces) melted unsalted butter
- 3 (8-ounce) packages cream cheese
- Pumpkin Puree
- Light Brown Sugar
- 4 large eggs
- Vanilla
- Salt
- 1 teaspoon ground cinnamon
- Nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup sour cream
- Heavy Cream
- Caramel sauce, for drizzling (amount to taste)
- ½ cup gingersnap crumbs
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Cómo preparar Olive Garden Pumpkin Cheesecake
- **Crust Preparation:**
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup gingersnap crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix well until evenly moistened.
- Press mixture firmly into the bottom and about halfway up the sides of a 9-inch springform pan.
- Refrigerate crust while preparing the filling.
- **Filling Preparation:**
- Drain 1 (15-ounce) can pumpkin puree in a fine-mesh sieve lined with cheesecloth or paper towels for at least 60 minutes to remove excess moisture. This is crucial for a creamy texture.
- While the pumpkin is draining, bring the following ingredients to room temperature: 3 (8-ounce) packages cream cheese, 1 ¾ cups granulated sugar, 4 large eggs, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, 1 teaspoon vanilla extract.
- In a large bowl, beat cream cheese with an electric mixer until smooth and creamy. Gradually add sugar, beating until combined.
- Add eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl.
- Stir in drained pumpkin puree, cinnamon, ginger, cloves, nutmeg, and vanilla extract. Mix until completely smooth and well combined.
- Pour filling over the chilled crust.
- Bake for 30 minutes at 350°F (175°C), then reduce oven temperature to 325°F (160°C) and bake for an additional 30 minutes. The center should be slightly jiggly.
- **Sour Cream Topping:**
- While the cheesecake is baking, prepare the topping. In a small bowl, combine 1 cup sour cream, ¼ cup granulated sugar, and ½ teaspoon vanilla extract. Mix well.
- Once the cheesecake is done, spread the sour cream mixture evenly over the top.
- Return the cheesecake to the oven and bake for 8 minutes, or until the topping is set.
- **Whipped Cream & Assembly:**
- Let the cheesecake cool completely on a wire rack. This prevents cracking.
- Once completely cool, whip 2 cups heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
- Remove the sides of the springform pan. Spread or pipe the whipped cream over the top.
- Before serving, drizzle with caramel sauce and sprinkle with gingersnap crumbs.
- **Note:** For a more stable cheesecake, consider using a water bath. Let ingredients reach room temperature for best results.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
148g
Fat
221g
Carbs
16g
