If you’re looking for a dessert that captures the essence of fall, then let me introduce you to my beloved Olive Garden Pumpkin Cheesecake. This creamy delight combines smooth pumpkin puree with a luscious blend of spices, making it the perfect treat for cozy gatherings or a quiet night in. Whether you’re hosting Thanksgiving dinner or simply indulging yourself on a busy weeknight, this cheesecake is sure to impress.

What I adore about this recipe is how it transforms simple ingredients into something truly special. The rich flavors and creamy texture make it a go-to dessert that everyone raves about! Trust me, once you try it, you’ll want to add it to your list of family favorites.

Why You’ll Love This Recipe

Easy to Make: With just a few simple steps, you can whip up this cheesecake without any fuss!
Family-Friendly: Everyone from kids to grandparents will love this delicious dessert.
Make-Ahead Convenience: This cheesecake can be made in advance, giving you more time to enjoy with your loved ones.
Rich Flavor: The combination of pumpkin and spices creates an irresistible taste that screams fall.
Impressive Presentation: This stunning cheesecake will wow your guests and make any occasion feel special.

Ingredients You’ll Need

For this delightful Olive Garden Pumpkin Cheesecake, you’ll need some simple and wholesome ingredients that are easy to find. Gather these essentials and get ready for a treat!

For the Crust

1 1/2 cups ginger snap cookie crumbs
6 tablespoons salted butter (melted)
1 tablespoon granulated sugar

For the Filling

22 ounces cream cheese (2 3/4 blocks at room temperature)
2/3 cup granulated sugar
2/3 cup light brown sugar
1 teaspoon vanilla extract
15 ounces pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
10 ounces sour cream (room temperature, about 1 cup + 2 tablespoons)
3 large eggs (whisked, room temperature)

Variations

One of the best things about this recipe is its flexibility! Feel free to get creative and customize it to suit your taste or dietary needs. Here are some fun variations:

Add Chocolate: Swirl in some melted chocolate for a decadent twist.
Nutty Crunch: Top with chopped pecans or walnuts for added texture.
Spiced Up: Experiment with different spices like ginger or allspice for a unique flavor.
Dairy-Free Option: Substitute cream cheese and sour cream with vegan alternatives for a dairy-free version.

How to Make Olive Garden Pumpkin Cheesecake

Step 1: Prepare Your Ingredients

Before diving into the mixing bowl, make sure all refrigerated ingredients are at room temperature. This helps them blend together smoothly, resulting in a creamy texture that’s essential for any cheesecake.

Step 2: Make the Crust

In a mixing bowl, combine the ginger snap cookie crumbs, melted butter, and granulated sugar until well mixed. Press this mixture into the bottom of a greased 9” springform pan. The crust is not only delicious but also provides a sturdy base for our creamy filling.

Step 3: Mix the Filling

In another large bowl, beat together the cream cheese until it’s smooth. Gradually add both sugars and mix until well combined. Incorporating air into the mixture is key here; it will help create that light texture we all love in cheesecakes!

Step 4: Add Pumpkin and Spices

Next, mix in the pumpkin puree, vanilla extract, cinnamon, nutmeg, and cloves until everything is nicely blended. The aroma at this stage is simply heavenly!

Step 5: Incorporate Sour Cream and Eggs

Gently fold in the sour cream followed by the whisked eggs. Mixing carefully ensures we don’t deflate our lovely batter while keeping it fluffy.

Step 6: Bake It Up

Pour the filling over your prepared crust and bake in a preheated oven at 325°F (163°C) for about 71 minutes or until just set in the center. Remember not to overbake; we want it creamy!

Step 7: Cool Down & Serve

Allow the cheesecake to cool completely on a wire rack before refrigerating for several hours or overnight. This chilling time helps set up those beautiful flavors! When ready to serve, slice and enjoy every bite of your homemade Olive Garden Pumpkin Cheesecake!

Pro Tips for Making Olive Garden Pumpkin Cheesecake

Making this delightful pumpkin cheesecake can be a breeze with a few handy tips! Here are some suggestions to ensure your cheesecake turns out perfectly every time.

Use room temperature ingredients – Bringing cream cheese, eggs, and sour cream to room temperature helps them blend more smoothly, resulting in a creamy texture without lumps.
Avoid overmixing – Mixing too much can incorporate excess air, which may cause the cheesecake to crack during baking. Mix until just combined for the best results.
Create a water bath – Placing the springform pan in a larger pan filled with hot water while it bakes helps to maintain even moisture levels, preventing cracks and yielding a silky texture.
Cool gradually – After baking, let your cheesecake cool in the oven with the door slightly ajar. This gradual cooling process helps minimize cracks and ensures a perfect finish.
Chill before serving – Allowing the cheesecake to chill overnight not only enhances the flavors but also makes it easier to slice. Plus, it tastes even better after resting!

How to Serve Olive Garden Pumpkin Cheesecake

This Olive Garden Pumpkin Cheesecake is as stunning as it is delicious, making it a showstopper for any gathering. You can present it simply on a cake stand or dress it up for special occasions!

Garnishes

Whipped coconut cream – A dollop of whipped coconut cream adds an airy touch that complements the richness of the cheesecake beautifully.
Cinnamon dusting – Sprinkling a light layer of cinnamon over the top before serving brings out the warm spices and elevates its visual appeal.

Side Dishes

Spiced apple cider – A warm cup of spiced apple cider pairs beautifully with pumpkin flavors, creating a cozy fall vibe.
Vanilla ice cream – The creamy sweetness of vanilla ice cream contrasts nicely against the rich cheesecake, providing a delightful balance.
Maple pecan salad – A fresh salad with maple dressing and crunchy pecans adds a refreshing element that balances out the dessert’s richness.
Gingerbread cookies – These chewy cookies enhance the seasonal theme and provide an extra touch of holiday spirit when served alongside your cheesecake.

Now that you’re equipped with these pro tips and serving suggestions, you’re all set to impress your guests with your homemade Olive Garden Pumpkin Cheesecake! Enjoy every slice!

Make Ahead and Storage

This Olive Garden Pumpkin Cheesecake is perfect for meal prep, making it a fantastic option for your holiday gatherings. You can prepare it in advance, allowing the flavors to meld beautifully while saving you time on the big day.

Storing Leftovers

Allow the cheesecake to cool completely before storing.
Cover the cheesecake with plastic wrap or aluminum foil.
Store it in the refrigerator for up to 5 days.

Freezing

Wrap individual slices in plastic wrap followed by aluminum foil to prevent freezer burn.
Alternatively, freeze the entire cheesecake in its springform pan before removing it.
It can be frozen for up to 2 months. Just remember to label it with the date!

Reheating

For best results, thaw the cheesecake overnight in the refrigerator before serving.
If you’re short on time, you can let it sit at room temperature for about an hour.
Serve chilled or at room temperature—whichever you prefer!

FAQs

Here are some common questions about making this delicious dessert.

Can I make Olive Garden Pumpkin Cheesecake without sour cream?

Absolutely! You can substitute sour cream with plain yogurt or a dairy-free alternative like coconut yogurt for similar creaminess.

How long does Olive Garden Pumpkin Cheesecake last?

When stored properly in the refrigerator, this cheesecake will stay fresh for up to 5 days. If you decide to freeze it, enjoy it within 2 months for optimal flavor!

What can I serve with Olive Garden Pumpkin Cheesecake?

This cheesecake pairs beautifully with whipped coconut cream or a drizzle of caramel sauce. A sprinkle of cinnamon on top adds a lovely finish!

Final Thoughts

I hope you feel inspired to make this delightful Olive Garden Pumpkin Cheesecake! It’s not only a stunning dessert but also a wonderful way to celebrate the flavors of fall. Enjoy every creamy bite and share it with loved ones—it’s sure to become a favorite at your holiday table. Happy baking!

Olive Garden Pumpkin Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Autumn
Prep Time: 20 minutes
Cook Time: 71 minutes
Total Time: 1 hour 31 minutes
Yield: Serves approximately 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

If you’re craving a dessert that beautifully embodies the flavors of fall, look no further than this Olive Garden Pumpkin Cheesecake. This creamy and decadent cheesecake blends rich pumpkin puree with a fragrant mix of spices, making it an ideal choice for holiday gatherings, cozy nights at home, or any special occasion. With a delightful ginger snap crust and a luscious filling, this treat is sure to impress family and friends alike. Whether you’re celebrating Thanksgiving or simply indulging in the season’s best flavors, this recipe will quickly become a cherished favorite in your household.

Ingredients

Scale

1 1/2 cups ginger snap cookie crumbs
6 tablespoons salted butter (melted)
22 ounces cream cheese (room temperature)
2/3 cup granulated sugar
2/3 cup light brown sugar
15 ounces pumpkin puree
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
10 ounces sour cream (room temperature)
3 large eggs (whisked)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 325°F (163°C).
In a bowl, mix ginger snap crumbs, melted butter, and granulated sugar until combined. Press into the bottom of a greased 9” springform pan.
Beat cream cheese in a large bowl until smooth. Gradually add both sugars, mixing until well combined.
Mix in pumpkin puree, vanilla extract, cinnamon, nutmeg, and cloves until blended.
Gently fold in sour cream and whisked eggs until just combined.
Pour filling over the crust and bake for about 71 minutes or until set in the center.
Cool completely on a wire rack before refrigerating for several hours or overnight before serving.