|Photo courtesy of Olive Garden Menu|
Did you know that Olive Garden has a Gluten Free Menu?
1 1/2 cups Cookie Crumbs (I used Mi-Del GF Pecan Cookies)
3/4 cup Ground Pecans
1/4 cup (1/2 stick) Butter, Melted
2 Tablespoons Brown Sugar
3 8-ounce packages of Cream Cheese (room temperature)
1 1/2 cups canned Solid Pack Pumpkin
1 1/2 cups Brown Sugar
1 Tablespoon Pumpkin Pie Spice
1 Tablespoon Vanilla Extract
1/4 teaspoon ground Cloves
3 large eggs
1/3 cup chopped Pecans
Preheat oven to 350 degrees. Combine all ingredients in medium bowl and stir until moist clumps form. Press mixture into bottom and 1 inch up sides of a 9-inch diameter spring-form pan with 2 3/4 inch high sides. Refrigerate crust while preparing filling.
Beat cream cheese in a large mixing bowl until smooth. Add pumpkin, sugar, spice, vanilla and cloves and beat until well blended. Add eggs one at a time, beating until just incorporated before adding another egg. Pour batter into crust (batter will extend above crust top).
Bake until top is golden and center is softly set, about 1 hour and 15 minutes. Transfer pan to rack. Cool completely. Cover and chill over night.
Using small knife, cut around sides of pan to loosen cake. Remove pan sides. Garnish cake with pecans and serve.