Olive Garden Pumpkin Cheesecake

Menu Description:Pumpkin Cheesecake Available for a limited time.
Our pumpkin cheesecake is topped with whipped cream, caramel sauce and ginger cookie crumbles.

CRUST
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
3/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg, freshly grated if possible
1-1/4 cup pumpkin puree
3 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
1/2 teaspoon vanilla extract

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. 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. 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.

When you remove the cheesecake from the oven, set aside and 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, until the sour cream layer is set.

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.

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.