Olive Garden Pumpkin Cheesecake

A seasonal favorite served at the Olive Garden has been one of the most requested recipes by so many of you.  This cheesecake is a 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 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.

This cheesecake is a 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 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.

pumpkin cheesecake on a plate

Olive Garden Pumpkin Cheesecake

Olive Garden Pumpkin Cheesecake

  • Author:
  • Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Dessert Recipes
  • Prep time:35 minutes
  • Cook time:1 hour, 15 minutes
  • Serves: 10
Olive Garden Pumpkin Cheesecake

You don't have to wait for the fall for this creamy pumpkin cheesecake to be served. You can make this one any time of year now.

Ingredients

  • Yield: 10 - 12 slices.
  • Crust

  • Use an 8-inch spring-form pan
  • 1 and 1/2 cups graham cracker crumbs
  • 1 cup ginger snap cookie crumbs
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 8 tablespoons melted butter
  • Cheesecake Filling

  • 3 8-ounce packages cream cheese
  • 1 15-ounce can pure pumpkin
  • 2/3 cups light brown sugar
  • 3 eggs
  • 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:
  • Caramel sauce
  • gingersnap crumbs
  • Equipment Needed:
  • 8 inch spring form pan.

Instructions

Crust preparation

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

Filling 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.

Additional 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.

Update - I know some people felt like there were nuts in the crust, so I wrote to the Olive Garden and here was their response. †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.

Update

I know some people felt like there were nuts in the crust, so I wrote to the Olive Garden and here was their response.  If you will note, they state there are no peanuts or nuts in their recipes.  So I am going to assume this meant to nuts in the crust of this cheesecake as well.

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 olivegarden.com(www.olivegarden.com/company/contact_us/ ) 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

Love the Olive Garden?  We have many recipes that taste just like the Olive Garden

Print Recipe
  • 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

    • http://www.copykat.com Stephanie Manley

      Just wait until the ingredients are at room temperature. Cheesecakes I think do taste better on day 2.

      • Grace

        Thank you so much!! Happy thanksgiving!!

  • Pingback: Favorite Olive Garden Recipes to Recreate at Home

  • 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?

    • stephaniemanley

      It would be best if you let it cool at room temperature, it could crack in the fridge.

      • 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?

  • Shanna

    Does this pumpkin filing have a swirl look to it when finished?

    • stephaniemanley

      No, I mix it in completely.

      • Shanna

        If I wanted the swirl look, what would I need to do?

        • 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.

          • Shanna

            Thanks! Can you specify a little more what you mean to get the swirl look? I’m little confused.

          • 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.

          • Shanna

            Alright, maybe I’ll just do yours the way it calls for:) Thanks!

  • Lizzy

    For the crust- is it one cup of whole ginger snap cookies or one cup of ginger snap crumbs?

    • stephaniemanley

      I mean 1 cup of ginger snap cookie crumbs.

  • 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!

  • 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.

  • 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 :)

    • http://www.copykat.com Stephanie

      I am glad you enjoyed this one.

    • stephaniemanley

      I am happy to hear you enjoyed the cheesecake.

  • 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.

  • 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.

    • stephaniemanley

      Thank you Jackie for letting me know. Perhaps they have updated the pumpkin cheesecake this year.

      • 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.

  • Nosaj Rendrag

    Thinking of making this for a work party. Can this be frozen for a few hours?

    • stephaniemanley

      I think this would be ok if you simply chilled it really good.

  • 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.

  • 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.

  • 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!! :)

  • 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.

    • http://www.facebook.com/krystal.shearer Krystal Dawn Shearer

      It’s an 8″, babe :) I had to search for that too!

  • nonnacorsi

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

  • http://www.facebook.com/people/Bobbie-Cultice-Olivares/1053543875 Bobbie Cultice Olivares

    Do you have to bake the crust? Other cheesecakes that I have made you had to.

    • http://www.copykat.com Stephanie

      I did not do that for this cheesecake. Other recipes I have done that too, not baking the crust was intentional on my part.

    • Anonymous

      I do not bake this crust, it works fine without baking the crust.

  • Server

    It’s bought from cheesecake factory, most of the desserts are.

    • Anonymous

      no it’s not – got back and look at the actual box. I worked there until January and just looked at the box last fall.

    • Anonymous

      no it’s not – got back and look at the actual box. I worked there until January and just looked at the box last fall.

    • 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!

  • Pingback: 5 Fascinating & Unique Recipe Sites To Brush Up Your Culinary Skills | mathenjwa's

  • 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!

  • 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 :)

    • http://www.copykat.com Stephanie

      I think many restaurants are moving away from nuts, there are so many allergies. I know Cheesecake Factory likes to use nuts in their crust.

  • 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

    • anya

      Thanks, I didn’t know that about the sour cream layer in cheesecakes, but will definitely include it.

  • 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

  • Amina

    How long should the cheesecake cool before putting the sourcream layer? And after that?

    • http://www.copykat.com 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.

  • Mare

    I have a clay baking stone. How do I use it with this cheesecake?

    • http://www.copykat.com 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.

  • 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.

    • http://www.copykat.com Stephanie

      I am so glad that it worked out so well for you. This was a more complicated cheesecake than most, so I think you can make any cheesecake at this point!

  • 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.

    • http://www.copykat.com 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.

      • http://www.facebook.com/krystal.shearer Krystal Dawn Shearer

        It sounds like they failed at keeping it cold enough – it shouldn’t be soggy… Sad day.

  • http://abeachhomecompanion.blogspot.com/ Sarah-A Beach Home Companion

    This one’s going in the “Holiday” section of my recipe folder. I can’t wait!

  • http://vanessa-morgan.blogspot.com/2010/04/bifff-2010-28th-brussels-international.html Bifff

    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.

  • Pingback: Tweets that mention Olive Garden Pumpkin Cheesecake | CopyKat Recipes | Copycat Recipes | Restaurant Recipes -- Topsy.com