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
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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.

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

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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 32 votes
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Course: Dessert
Cuisine: American
Keyword: Olive Garden Recipes, pumpkin cheesecake, Pumpkin Recipes
Prep Time: 35 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 50 minutes
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.

Notes

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

About Stephanie Manley

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.

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Reader Interactions

Comments

  1. jessica g.

    ok, so it was my first time making a pumpkin cheesecake, i usually stick to just the pie form..So..i followed this recipe to the T and it has yet to set. Am i missing something? I put the three (8) oz of cream cheese and i mixed in the three eggs-one at a time…i baked @ 350 for 30min and 325 for 30min. I let it reach room temp (2hrs. about) and refrigerated it *(covered) overnight it still has not set :'(

    • stephaniemanley

      I am sorry I don’t know what happened. It should have set just fine. I haven’t often heard about this not setting up well. I hope it set for you later.

  2. Jackie

    This does not look anything like the pumpkin cheesecake we had last week at Olive Garden. Ours was about 4 inches thick and there was no layer of white stuff on top and it was to die for.

      • Momz3D

        I just had it last weekend at Olive Garden, and yes, it did have a white layer on it! Thanks for the recipe, I’m making it (again) for Thanksgiving this year!

      • stephaniemanley

        Restaurants do change their items from time to time, thanks for verifying this for me. I haven’t had the chance to try this now.

  3. Amanda

    I am curious if you have any suggestions on making a soy-based version of this recipe? I have a friend who is lactose intolerant but always orders this from OG because she loves it so much. I would like to make it for her so she can enjoy it without getting an upset stomach =/

    • stephaniemanley

      I have not tried this recipe for a soy based cream cheese. Perhaps someone else will have some thoughts on this.

  4. Dannielle

    Has anyone tried making this with a mini cheescake pan? I’m interested in making this for a party, but would like to try mini cheescakes instead of normal size.

  5. Lindsey

    Lol yep I am dumb…there it is right there at the top…8 inch…lol!
    I am gonna be making this later this week for my birthday, hope it turns out well!! Thanks for sharing the recipe!! 🙂

  6. Lindsey

    I think maybe I’m just dumb and not seeing it, but what size spring form pan do you use?? I have an 8, a 9, and a 10 inch.

  7. nonnacorsi

    Just made this recipe yesterday, came out perfect from springform pan and tastes delicious!!! really mousse moist even!

    • Anonymous

      You are right Server! They do get most of the desserts from The Cheesecake Factory, the Lemon cream, White Chocolate raz, Black tie and the pumpkin cheesecake is all from there!

  8. Hilary

    This by NO means tastes like the Olive Garden cheesecake I had just yesterday at Olive Garden. It is extremely good though. I don’t know if maybe some places are different, but I know mine from OG had nuts in the crust too. Great recipe though, ironically one of the easiest cheese cakes I’ve ever made, set up beautifully!

  9. Amanda

    Olive Garden does not use nuts in the crust. I know this because I have a SEVERE allergy to them and have had it at the restaurant. Very tasty! I’m going to use this for Thanksgiving 🙂

  10. anya

    I’m confused about the sour cream layer, is it necessary? Does it bake well?

    I don’t understand your question, it doesn’t make solid, it a creamy layer, and you need to put it into the often for a few minutes so it becomes more solid. The layer provides a nice flavor to the cheesecake, and it is part of the cheesecake. You could leave it out, but I wouldn’t do it. Many cheesecake have this sour cream layer. ~Stephanie

  11. Lee

    How much fresh pumpkin puree would I use to equal15 ounces of canned?
    I would use 15 ounces on this. I have not tried this, but that would be my try on this. ~Stephanie

    • Stephanie

      I do not let the cheesecake cool before adding the cream cheese layer. I put it on as soon as I take it out of the oven. I wait until it cools completely before the whipped cream.

    • Stephanie

      I wouldn’t make many adjustments, I would just check the cheesecake a few minutes before the 60 minute mark and see if it has set properly. I typically keep my clay baking stone in my oven at all times.

  12. Kathy

    I made this last week. It was my first cheesecake that did not come out of a JELLO box. I am so proud to say that it turned out beautifully! Thank you so much for this recipe! I only suggest adding 10-15 minutes baking time for higher altitudes. Thanks again! I am making this for Thanksgiving this year.

  13. Brandon in WV

    Correct me if I am wrong, but I believe the Olive Garden version has some kind of nuts in the crust…I think pecans.

    • Stephanie

      It may be possible, the last 3 times I ordered this cheesecake, it has been fascinating. The crust has been soggy, and moist, and not how it should be. I didn’t taste any nuts in there, but I could be totally wrong. I have had nut based crusts before that have a lot more body than what I was experienced at my Olive Garden. I will try this their cheesecake another time or two before it is pulled from the menu, but again, based upon my 3 last pieces of cheesecake, I couldn’t detect any nuts in the crust, or if they were there, they weren’t in a large enough of quantity to really make a difference on the flavor.

  14. Bifff

    5 stars
    I’ve just put this one in my favorites. I’ve never tried it before (we don’t have Olive Garden where I live), but just by looking at the picture I know I have to try to make this pumpkin cheesecake. Thanks.

5 from 32 votes (11 ratings without comment)

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