Olive Garden Pumpkin Cheesecake

The Olive Garden Pumpkin Cheesecake is a seasonal favorite at the restaurant. This luscious cheesecake with gingersnap crust is flavored with pumpkin pie spices and topped with whipped cream.

a slice of homemade Olive Garden Pumpkin Cheesecake
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

This cheesecake is difficult to find at The Olive Garden because they only have it during the fall. You won’t have to be limited by the holidays any longer. You can make a pumpkin cheesecake that tastes just the restaurant’s recipe.

This luscious 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 snap cookies.

Ingredients

Here’s a list of what you need to make pumpkin cheesecake:

  • Graham cracker crumbs
  • Ginger snap cookie crumbs
  • Sugar
  • Cinnamon
  • Nutmeg
  • Ground ginger
  • Ground cloves
  • Butter
  • Cream cheese
  • Sour Cream
  • Heavy Cream
  • Pumpkin puree
  • Eggs
  • Sugar
  • Light brown sugar
  • Vanilla
  • Salt
  • Caramel sauce

Ingredients for the homemade Olive Garden Pumpkin Cheesecake

Update – I know some people felt like there were nuts in the crust. If you will note, they state there are no peanuts or nuts in their recipes.  So I am going to assume this meant no nuts in the crust of this cheesecake as well.

I wrote to Olive Garden this is their response:

Dear Stephanie: Thank you for taking the time to contact us at olivegarden.com. We recognize the challenges with dining out when an allergy must be considered. Unfortunately, we are unable to provide the information you requested regarding nuts or peanut oil as an ingredient at Olive Garden. Identifying allergens is a complex process for restaurants as there may be minuscule amounts of ingredients our vendors may not list. As you know, peanuts have been hidden in pie crusts, gravies, chili, spaghetti, soups, and cheesecakes. While none of our recipes include nuts or peanuts, we cannot say with complete accuracy that there are no nuts or possible cross introduction of nuts in our restaurants stemming from our vendors. Our current nutritional database does not include information to the level of detail required for your safety. We are unable to recommend any items with the confidence that we all need. If Guest Relations can be of further assistance, please write us again through the Olive Garden contact page or call us at 800-331-2729. We look forward to serving you with Hospitaliano at any of our Olive Garden restaurants. Ami, Olive Garden Guest Relations

How to Make Olive Garden Pumpkin Cheesecake

  1. Make the gingersnap crust and press into a springform pan.
  2. Mix the filling and pour it into the crust.
  3. Bake at 350 for 30 minutes. Reduce oven temperature to 325 and bake for an additional 30 minutes.
  4. Allow cheesecake to cool to room temperature.
  5. Prepare the sour cream layer and spread it on top.
  6. Whip the heavy cream and spread it on top.
  7. When serving, drizzle caramel sauce and sprinkle crushed ginger snap cookies on the top.

a pumpkin pie cheesecake topped with whipped cream

Notes About Cheesecake Making

I personally do not use a water bath. I do have a clay baking stone in my oven, and my cheesecakes come out very well. You may wish to use a water bath when you prepare your cheesecake.

Also, I would really urge you to let your ingredients reach room temperature before blending together the filling. This really makes a difference in getting a nice, smooth filling.

a slice of pumpkin cheesecake with gingersnap crust topped with whipped cream

Love Olive Garden? Try these copycat recipes

Popular Pumpkin Recipes

Be sure to check out more of my Olive Garden copycat recipes and the best fall recipes.

a slice of homemade Olive Garden Pumpkin Cheesecake

Olive Garden Pumpkin Cheesecake

Enjoy the Olive Garden Pumpkin cheesecake, even more, when you make it at home with this copycat recipe. 
5 from 16 votes
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Keyword: Olive Garden Recipes, pumpkin cheesecake, Pumpkin Recipes
Servings: 16
Calories: 598kcal

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1 cup ginger snap cookie crumbs
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 8 tablespoons melted butter

The Filling

  • 24 ounces cream cheese
  • 15 ounces pumpkin puree
  • 3 eggs
  • 2/3 cups light brown sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Sour Cream Layer

  • 1 cup sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg **freshly ground if available

Whipped Cream

  • 2 pints heavy cream
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla

Additional Toppings

  • 1/2 cup caramel sauce
  • 1/4 cup ginger snap crumbs

Instructions

Crust Preparation

  • In a medium-sized bowl, combine graham cracker crumbs, gingersnap crumbs, sugar, and butter; mix well. Press crust into a springform pan. Press the crust about halfway up the side of an 8-inch springform pan. Refrigerate crust while you continue to prepare the cheesecake.

Filing Preparation

  • Allow extra time for mixing up this filling. Remove the pure pumpkin puree from the can and place in a couple of large paper towels. Wrap the pumpkin puree with the paper towels; this will soak up 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 being drained. With a mixer, beat cream cheese until smooth; 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.

Sour Cream Layer

  • 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.

Whipped Cream

  • Allow the cheesecake to cool. When the cheesecake is completely cool, you can add the whipped cream. In a medium-sized bowl, combine 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 ginger snap crumbs before serving.

Recipe Tips for the Cook

I personally do not use a water bath. I do have a clay baking stone in my oven, and my cheesecakes come out very well. You may wish to use a water bath when you prepare your cheesecake.
Also, I would really urge you to let your ingredients reach room temperature before blending together the filling. This really makes a difference in getting a nice, smooth filling.

Nutrition

Calories: 598kcal | Carbohydrates: 42g | Protein: 5g | Fat: 46g | Saturated Fat: 27g | Cholesterol: 150mg | Sodium: 418mg | Potassium: 240mg | Fiber: 1g | Sugar: 24g | Vitamin A: 5850IU | Vitamin C: 1.6mg | Calcium: 129mg | Iron: 1.5mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

  1. Andi

    This was the first cheesecake I ever made and it came out pretty good! I mixed bits of cooked brownies into the batter before cooking it and put chocolate on top after it cooled. I would definitely make this again!

  2. David

    Love this recipe and wanted to say thank you! As a side note, I’m no an experienced baker, but wanted to mention that the Seasoned Sour Cream layer says “seasoned cream cheese” in the first sentence of the instructions. I almost swapped out the sour cream, but the number of mentions of the sour cream won out.

  3. JENN

    5 stars
    CAN YOU MAKE THIS THE DAY BEFORE? IF SO, SHOULD IT SIT OUT AFTER REFRIGERATION BEFORE SERVING? OR SERVE IT COLD RIGHT OUT OF THE FRIDGE? WOULD I PUT THE WHIPPED CREAM ON BEFORE REFRIGERATING OR RIGHT BEFORE SERVING? THANKS!

  4. Betty Ginger

    I cannot find any quantities for the eggs refereed to in the pumpkin cheesecake recipe. How many eggs are we supposed to be used. I see other people have made it, and never mentioned an ingredient missing

  5. happy wheels

    5 stars
    I made this pumpkin cheesecake for Thanksgiving, and you know what, it was great, and I didn’t even get a crack in it. How great is that?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




shares