Every fall, I eagerly await Olive Garden’s limited-time pumpkin cheesecake, only to be disappointed when it disappears from the menu after the holidays. This seasonal treasure combines the rich decadence of New York-style cheesecake with warm pumpkin pie spices and a gingersnap crust that adds the perfect textural contrast. After conducting numerous experiments, I’ve recreated this restaurant masterpiece, allowing you to enjoy it year-round.
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Table of Contents
Why This Recipe Works
The secret to perfect pumpkin cheesecake lies in balancing moisture and spice while preventing cracks. Using both cream cheese and sour cream creates the ideal creamy texture, while the combination of pumpkin puree and warm spices delivers authentic fall flavor. The gingersnap crust provides spiced sweetness that complements rather than competes with the filling.
Room temperature ingredients are crucial for smooth blending, and the two-stage baking process ensures even cooking without overbaking the edges.
Ingredients
For the Gingersnap Crust:
- Graham cracker crumbs – Provides traditional cheesecake base with mild sweetness
- Gingersnap cookie crumbs – Adds warm spice and crispy texture that complements pumpkin
- Granulated sugar – Sweetens crust and helps bind crumbs together
- Ground cinnamon – Enhances warm spice profile throughout the crust
- Ground nutmeg – Contributes subtle warmth and complexity to the spice blend
- Ground ginger – Intensifies ginger flavor and adds aromatic heat
- Ground cloves – Provides a deep, warm spice note essential for fall flavor
- Unsalted butter – Binds crust ingredients and creates a tender, crispy base
For the Pumpkin Cheesecake Filling:
- Cream cheese – Creates a rich, smooth base texture characteristic of cheesecake
- Sour cream – Adds tangy flavor and helps prevent cracking during baking
- Heavy cream – Contributes richness and helps achieve silky smooth consistency
- Pumpkin puree – Provides signature fall flavor and beautiful orange color
- Large eggs – Bind ingredients and create a proper custard-like texture
- Granulated sugar – Sweetens filling and helps create a smooth consistency
- Light brown sugar – Adds molasses notes that complement the pumpkin flavor
- Pure vanilla extract – Enhances overall flavor complexity and sweetness
- Salt – Balances sweetness and enhances all other flavors
For Toppings:
- Caramel sauce – Provides a sweet drizzle that complements spiced flavors
- Additional gingersnap crumbs – Creates textural contrast and visual appeal
Update – I know some people felt like there were nuts in the crust. As you can see, they state that their recipes contain no peanuts or nuts.  So I am going to assume this meant no nuts in the crust of this cheesecake as well.
I wrote to Olive Garden, and 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-contamination 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 it 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 want to use a water bath when preparing your cheesecake.
Additionally, I would strongly recommend letting your ingredients reach room temperature before blending the filling together. This really makes a difference in getting a nice, smooth filling.
Storage & Reheating Instructions
- Refrigerator Storage: Store covered in refrigerator for up to 5 days. Cover tightly with plastic wrap to prevent absorbing other flavors.
- Serving Temperature: Serve chilled directly from the refrigerator. Let sit 10 minutes at room temperature for easier slicing.
- Freezing: Freeze without toppings for up to 2 months. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator and add fresh toppings before serving.
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
- 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
Check out more of my Olive Garden copycat recipes and the best fall recipes.
Olive Garden Pumpkin Cheesecake Copycat Recipe
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.
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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?
Yay!!! Today is National Pumpkin Cheesecake day!!! I’m so excited to try this recipe out! My absolute favorite Fall dessert!
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
Am to use a 9 1/2 inch springform pan?
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.
Am I able to use a 9 1/2 inch spring form pan?
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??
I would encourage you to buy an inexpensive spring form pan. The cooking times will also have to change. Without testing it several times I can’t say for certain what those adjustments might be.
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?
I am not sure if doubling would be helpful, I would try multiplying by 1 1/2 times.
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
Just wait until the ingredients are at room temperature. Cheesecakes I think do taste better on day 2.
Thank you so much!! Happy thanksgiving!!
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?
It would be best if you let it cool at room temperature, it could crack in the fridge.
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?
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.
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?
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.
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?
Does this pumpkin filing have a swirl look to it when finished?
No, I mix it in completely.
If I wanted the swirl look, what would I need to do?
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.
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?
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.
Thanks! Can you specify a little more what you mean to get the swirl look? I’m little confused.
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.
Alright, maybe I’ll just do yours the way it calls for:) Thanks!
For the crust- is it one cup of whole ginger snap cookies or one cup of ginger snap crumbs?
I mean 1 cup of ginger snap cookie crumbs.
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!
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
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!
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.
I made this and followed the recipe…..but I only drained the pumpkin for about 20 – 30 minutes….and it was FANTASTIC! Definitely recommend 🙂
I am glad you enjoyed this one.
I am happy to hear you enjoyed the cheesecake.