Olive Garden Pumpkin Cheesecake

Olive Garden Pumpkin Cheesecake created by divaofsongs

This cheesecake is a difficult to find at The Olive Garden because they only have it during the fall.

Ready In:



  • 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 the 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 waterbath. I do have a clay baking stone in my oven, and my cheesecakes come out very well. You may wish to use a waterbath 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.
Submit a Recipe Correction


Add a Note
Enter The Sweepstakes


"This cheesecake is a difficult to find at The Olive Garden because they only have it during the fall."

Join The Conversation

sort by:
  1. ozsunflower
    Why can I not print recipe
  2. Anonymous
    I make this recipe every year for thanksgiving and Christmas. Been making it for 5 years now. Make sure to wrap the canned pumpkin in paper towels for an hour before adding it to the mixture. I bake the sour cream layer 5 extra minutes personally. Make sure also to let it sit in your fridge overnight :)
  3. cjlafl
    I have been making this wonderful cheesecake for a few years now. Absolutely amazing! It is a family favorite. Thank you so very much for sharing it!
  4. teknidru
    What size springform pan does this make
  5. Melissa M.
    Do any of you ladies have suggestions on how to alter the recipe and turn this into bars?

Find More Recipes