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.


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



  • 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


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.


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.


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


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  3. Sambath

    Hi- for the crust the recipe calls for cinnamon, however I don’t see it in the instructions to mix that in to form the crust. Mistake or is that omitted and added later?

  4. RenMarie0531

    Yay!!! Today is National Pumpkin Cheesecake day!!! I’m so excited to try this recipe out! My absolute favorite Fall dessert!

  5. Amanda

    I don’t know if I’m missing something but the pumpkin ccream cheese filling isn’t sweet, it’s kind of bitter. Is that normal

    • Stephanie

      You can I would adjust your cooking time to be a little less. So what I would do is start to watch it at about the 40 minute mark and watch it carefully for being done.

  6. Dakota Stuckey

    I was wondering how much more I would need to add for a 12″ pan being that’s the only size pan I have. Is there a website to help you convert over to smaller or large sizes??

  7. Natosha

    Hi! I’d like to make these in square form for my sister’s birthday. If I used a 9×13 pan, would you suggest doubling the recipe?

  8. Grace

    How long should you wait for refrigerated items to warm to room temperature? And is this similar to the Cheesecake Factory Oreo recipe that tastes best when made the day before? Thanks

  9. Shanna

    While I’m waiting for the cheesecake to cool before I put the whipped cream layer on, can I put the cheesecake in the fridge so it will cool faster?

      • Shanna

        After it cools, should I keep it out overnight or put in fridge if I plan on doing the whipped cream layer in the morning?

      • stephaniemanley

        I would put it on the counter until it cools to room temperature, then you could put on the whipped cream, and then put it in the fridge.

      • Shanna

        We ran out of vanilla for the whipped cream layer. I have made a pumpkin cake before and I couldn’t notice when I didn’t use vanilla in the icing. Is it a important for this one?

      • stephaniemanley

        It’s going to taste better if you add it. I wouldn’t have you do anything I didn’t think was absolutely necessary. It would be perfectly edible without it.

    • Shanna

      Or if I don’t put the whipped cream layer on until the morning, should I leave the cheesecake out on counter, or put in fridge?

      • stephaniemanley

        I have not tested this, but I would suggest mixing half of the batter with the pumpkin, and then gently mixing those two portions together.

      • Shanna

        Alright, I’m trying to compare it with Ruby Tuesday Pumpkin Cheesecake. I had that the other day at the restaurant and love it! But I can’t find their recipe, you don’t happen to have theirs do you?

      • stephaniemanley

        I am sorry, but I do not have Ruby Tuesday’s version of their pumpkin cheesecake. I don’t have one nearby, so I haven’t been able to attempt to duplicate their recipe. Good luck with your pumpkin cheesecake adventures.

      • stephaniemanley

        Cheesecakes can be finicky, it may be best if you start with a recipe that has the swirl built in. I want you to have great results.
        Here is a recipe that I found online. http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dessert-recipes/pumpkin-swirl-cheesecake

        I am sorry I can’t give you a recipe I have personal experience with, I haven’t made a pumpkin swirl cheesecake before.

  10. Dafnelicious

    I’m so excited to try this recipe for Thanksgiving. I absolutely LOOVED OG’s so I’m really excited to truy it. Quick question though, do i have to use a waterbath for the cheesecake? I’ve heard it helps most people when making cheesecakes but is it necessary? If so, how exactly do i do it? Please help me out Stephanie or anyone who previously made this recipe!

    • stephaniemanley

      I don’t think it is necessary to do the water bath. This is my personal opinion. Here is a great video about this. https://www.youtube.com/watch?v=UucriFXwav8

  11. Skooz

    So I am in the process of making this, at the moment letting the paper-towels soak up the liquid from the pumpkin. I was wondering if anyone thought of using “cheesecloth” instead of paper towels to drain the liquid?? Just a thought?? I hope this turns out as good as it looks!! BTW i had to look EVERYWHERE for an 8inch spring form pan ha!

    • stephaniemanley

      I did not consider using cheesecloth when developing the recipe, I wanted something absorbent, and I thought would work ok. I am sorry you had to look so long and hard for this spring pan.

  12. Tricia J

    I made this and followed the recipe…..but I only drained the pumpkin for about 20 – 30 minutes….and it was FANTASTIC! Definitely recommend 🙂

5 from 32 votes (11 ratings without comment)

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