ISO: T & T Pumpkin Cheesecake Recipe
October 13th, 2012 | 
Author: Did we ever come up with a tried and true recipe last year? I tried a couple and was not happy with the results of them. Olive Garden’s is Mom’s very favorite, and I’ve not been able to duplicate it…not even close. There are so many recipes that I have no clue which one to try this year. If anyone has one you love, it would be so greatly appreciated. Thanks again…Happy Fall to everyone….pumpkin time! Yay!!!
Posted in * Recipe Requests
Sherry, have you tried any of the copy cat Olive garden recipes? I think these are pretty similar to each other.
pumpkin cheesecake
another pumpkin cheesecake
cd kitchen version of Olive Garden pumpkin cheesecake
and a final version of the cheesecake
I’ve never had it but after reading these recipes, it sure sounds good.
No, I haven’t Becky. These all look great! Thank you! I have three saved from the Taste of Home site also that have all 5/5 star ratings. I’m going to just pick one and try it. Maybe I’ll do one this month and another next. At first glance, I’m liking the looks of that first one you listed. The slices I purchased from the local restaurant are good but not exactly what I’m looking for. They have a streusel topping and the spices are quite strong, and that is not usual for me to think those kind of spices are too strong. Maybe my taster was just off yesterday, and I only did have one small bite to try it. It is my duty to consume the rest of that slice…in all fairness you know! LOL!! Thank you so much for taking the time to find these!
Sherry, please let us know if you try any of them. I do think it is your duty to consume the rest of that slice, just in case the flavors have changed at all. LOL
Hi! For better or worse, the cheesecake is cooling. My friend, Trudy, gave me her T & T recipe so I used it for the basic cake with some changes of course….Here’s what I did:
Pumpkin Cheesecake
(from Trudy)
Crust:
1 c. crushed gingersnaps (approximately 20)
1/3 c. finely chopped pecans
¼ c. butter, melted
Filling:
4 pkgs. (8 oz. each) cream cheese, softened
1 ½ c. granulated sugar
2 tbsp. cornstarch
4 eggs
2 tsp. vanilla
1 c. pumpkin
*2 tsp. cinnamon
*1 ½ tsp. nutmeg
Directions:
Crust: In a bowl, combine gingersnap crumbs, pecans and melted butter.
Press into bottom of a 9-inch or 10-inch springform pan. Place on a baking sheet and bake at 350 degrees for 8 to 10 minutes. Set aside to cool while preparing the filling. Once cool, wrap the springform pan in foil.
Filling:
Beat cream cheese until nice and creamy. Add sugar and cornstarch and beat until smooth. Add eggs one at a time beating until each is blended in. Add vanilla, cinnamon and nutmeg (if using). Add pumpkin. Pour into prepared crust. Set foil-wrapped pan in a waterbath. Bake at 350 degrees for 55-65 minutes. Cool for 10 minutes and then run a knife around the edge of the cake. Continue to cool to room temperature for about an hour before refrigerating to get cold with the sides still on the pan.
**My note: I do not care much for nutmeg so made a spice adjustment. I used slightly less cinnamon and added ¾ tsp. ginger, ¼ tsp. cloves, and ¼ tsp. nutmeg as suggested in one of the posted recipes.
My intention is to prepare the Caramel Sauce given on another post:
½ c. butter
½ c. brown sugar
¼ c. milk
½ tsp. vanilla
Dash of salt
Boil ingredients except for vanilla for 4 minutes. Remove from heat, cool 5 minutes and then stir in the vanilla.
Hoping if I pick up some Cool Whip and drizzle with this sauce that it will be a true culinary delight!
Another issue I’ve always had was when to tell if a cheesecake is done so I went on a web search. Here’s what I found:
How to tell if a cheesecake is done:
Instructions
1. Check that the cheesescake has a firm but wobbly center, not a soft or somewhat liquid center.
2. Test the baked cheesecake with an instant-read thermometer; a reading of 160 to 165 is ideal
3.Test the baked cheesecake with a knife; it’s done if the knife comes out clean.
4. Immediately remove cheesecake from oven(and water-bath, if applicable). Let it cool to room temperature, and then place it in the refrigerator to chill completely.
Read more: How to Tell if your Cheesecake is Done | eHow.comhttp://www.ehow.com/how_2284675_tell-cheesecake-done.html#ixzz29Tih6cIZ
This recipe is a definite keeper. Just had a nice slice for dessert this evening when we could just sit, relax and really enjoy it. It’s creamy, we like the seasoning the way it is, the Cool Whip and Caramel Sauce add so much and makes a beautiful presentation…and that crust! Wow! Trudy told me it was really good, and she is really right for our tastebuds!
Sherry, can’t wait to hear what you think of the cheesecake. You are making me hungry!!!!
It is really, really good!!!! Yay! That Cool Whip and Caramel Sauce really finish it off just right! Took my Mom a slice, but we had that party today in her unit so that’s in the frig for her to try tomorrow. She’s the expert you know! I would definitely make this again. I only took a couple of pieces there since I thought we needed something that could be cut and distributed easier to a crowd so made the Pumpkin Sheet Cake with Cream Cheese Frosting since it’s a family favorite anyway.
Pumpkin Sheet Cake
(From Michael’s 4th Grade Class Cookbook)
Cream: 4 eggs
2 c. sugar
1 c. vegetable oil
2 c. pumpkin
Add: 2 c. flour
2 tsp. baking soda
2 tsp. baking powder (I use aluminum free or make my own)
2 tsp. cinnamon
¼ tsp salt
Combine dry ingredients with creamed ingredients and spread evenly into a 12” x 18” x 2” cookie sheet. Bake at 350 degrees for about 25 minutes or until it tests done with a toothpick or springs back when touched in the center with your fingers.
Frosting:
Cream until smooth:
8 oz. cream cheese, softened
½ c. butter, softened
1 lb. (3 ½ c.) powdered sugar
½ tsp. vanilla