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.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Pumpkin Cheesecake with Gingersnap Crust
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.
Here’s a list of what you need to make pumpkin cheesecake:
- Graham cracker crumbs
- Ginger snap cookie crumbs
- Ground ginger
- Ground cloves
- Cream cheese
- Sour Cream
- Heavy Cream
- Pumpkin puree
- Light brown sugar
- Caramel sauce
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
- Make the gingersnap crust and press into a springform pan.
- Mix the filling and pour it into the crust.
- Bake at 350 for 30 minutes. Reduce oven temperature to 325 and bake for an additional 30 minutes.
- Allow cheesecake to cool to room temperature.
- Prepare the sour cream layer and spread it on top.
- Whip the heavy cream and spread it on top.
- When serving, drizzle caramel sauce and sprinkle crushed ginger snap cookies on the top.
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.
Love Olive Garden? Try these copycat recipes
- Lasagna Mia Olive Garden
- How to Make Olive Garden Dressing
- Olive Garden Fettuccine Alfredo Sauce Recipe
Popular Pumpkin Recipes
- IHOP Pumpkin Pancakes
- Pumpkin Pie Recipe with Streusel Topping
- Spice Cookies with Pumpkin Dip
- Pumpkin Dump Dessert
- Make Pumpkin Bread Better than Starbucks
- Starbucks Pumpkin Spice Latte (recipe with video)
- Pumpkin Pie Spice from Scratch
- Pumpkin Custard
- Double Layer Pumpkin Pie
- Pumpkin Spice Cake Muffins
Olive Garden Pumpkin Cheesecake
- 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
- 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
- 2 pints heavy cream
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1/2 cup caramel sauce
- 1/4 cup ginger snap crumbs
- 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.
- 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.
- 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.