If you’re looking for a dessert that captures the essence of fall, you’ve come to the right place! This Olive Garden Pumpkin Cheesecake is not just any cheesecake; it’s a creamy, spiced delight that will have your taste buds dancing with joy. Every bite is bursting with the warm flavors of pumpkin and spices, making it perfect for your holiday gatherings. Whether you’re hosting a family dinner or just treating yourself on a cozy evening at home, this cheesecake is sure to impress!

What makes this recipe even more special is how simple and enjoyable it is to make. With easy-to-find ingredients and straightforward steps, you’ll feel like a pro in the kitchen. Plus, it’s an excellent make-ahead option, allowing you to enjoy more time with your loved ones instead of slaving away in the kitchen.

Why You’ll Love This Recipe

Deliciously Creamy: The blend of cream cheese and pumpkin creates a rich texture that melts in your mouth.
Perfect for Any Occasion: Whether it’s Thanksgiving or a cozy family night, this dessert fits right in.
Easy Prep: With just 15 minutes of prep time, you can whip this up without breaking a sweat!
Make-Ahead Friendly: Prepare it the day before and let it chill overnight for even better flavor.
Kid-Approved: The sweet and spiced flavors are sure to win over both kids and adults alike!

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients that are likely already in your pantry or easy to find. Here’s what you need to create this delightful Olive Garden Pumpkin Cheesecake:

For the Crust

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

For the Cheesecake Filling

22 ounces cream cheese (2 3/4 blocks, 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! You can easily tweak it to suit your taste preferences or dietary needs. Here are some fun ideas:

Add some chocolate: Mix in chocolate chips for a sweet twist that pairs perfectly with pumpkin.
Go crustless: Skip the crust entirely for a gluten-free option that’s just as delicious!
Spice it up: Experiment by adding ginger or allspice for an extra layer of flavor.
Top it off: Serve with whipped coconut cream or a drizzle of caramel sauce for added sweetness.

How to Make Olive Garden Pumpkin Cheesecake

Step 1: Prepare Your Ingredients

Before diving into making your cheesecake, ensure that all refrigerated ingredients reach room temperature. This step is essential because it helps everything mix together smoothly and creates that creamy texture we all love.

Step 2: Make the Crust

Start by preheating your oven to 325°F (163°C). In a mixing bowl, combine the ginger snap cookie crumbs with melted butter and granulated sugar. Stir until well combined. Press this mixture firmly into the bottom of a greased 9 springform pan. A solid crust provides a nice base for your cheesecake.

Step 3: Mix the Filling

In another large bowl, beat together the cream cheese and sugars until smooth. Incorporate vanilla extract, pumpkin puree, and spices gradually while mixing on low speed. It’s important not to overmix at this stage—just enough until everything is blended will do!

Step 4: Add Sour Cream and Eggs

Once your filling is well mixed, gently fold in the sour cream followed by the whisked eggs. This keeps your cheesecake light and airy while ensuring every slice holds together beautifully.

Step 5: Bake

Pour your luscious filling into the prepared crust and smooth out the top. Bake in your preheated oven for about 71 minutes or until set around the edges but still slightly jiggly in the center. This gentle baking allows all those warm flavors to meld beautifully.

Step 6: Cool & Chill

After baking, let your cheesecake cool at room temperature before refrigerating it for at least four hours—or better yet, overnight! Chilling enhances its flavor and gives you that perfect slice when it’s time to serve.

With each forkful of this Olive Garden Pumpkin Cheesecake, you’ll be reminded of cozy autumn evenings spent with loved ones. Enjoy every moment—and every delicious bite!

Pro Tips for Making Olive Garden Pumpkin Cheesecake

Making the perfect pumpkin cheesecake is all about the little details. Here are some tips to ensure your dessert turns out beautifully every time!

Use room temperature ingredients: Allowing your cream cheese, eggs, and sour cream to reach room temperature helps them blend smoothly, resulting in a creamier texture for your cheesecake.
Don’t overmix the batter: Overmixing can incorporate too much air into the batter, leading to cracks during baking. Mix just until combined for a smooth finish.
Bake in a water bath: To prevent cracks and ensure even cooking, place your springform pan in a larger pan filled with hot water while baking. This gentle heat helps maintain moisture.
Cool gradually: After baking, let your cheesecake cool in the oven with the door slightly ajar. This gradual cooling process minimizes the risk of cracks.
Chill before serving: For the best flavor and texture, refrigerate your cheesecake for at least 4 hours (or overnight) before serving. This allows it to set perfectly.

How to Serve Olive Garden Pumpkin Cheesecake

Presenting your homemade pumpkin cheesecake beautifully can make it even more enjoyable! Here are some delightful ideas on how to serve this seasonal treat.

Garnishes

Whipped coconut cream: A dollop of whipped coconut cream not only adds a light texture but also complements the spices in the cheesecake perfectly.
Caramel drizzle: Drizzling warm caramel sauce on top enhances the flavors and gives a beautiful visual appeal.
Crushed ginger snap cookies: Sprinkling some crushed cookies on top adds a delightful crunch that pairs wonderfully with the creamy texture.

Side Dishes

Spiced apple cider: The warm spices in apple cider create a cozy atmosphere, making it an ideal beverage pairing for this rich dessert.
Maple pecan pie: Another seasonal favorite, maple pecan pie offers contrasting textures and flavors that complement pumpkin cheesecake wonderfully.
Cranberry sauce: A tangy cranberry sauce provides a refreshing counterpoint to the richness of the cheesecake and adds a festive touch.
Autumn salad: A fresh salad with mixed greens, candied nuts, and dried cranberries brings balance to your dessert table with its bright flavors and textures.

With these serving suggestions and tips in mind, you’re ready to impress your friends and family with a delightful slice of Olive Garden Pumpkin Cheesecake! Enjoy every bite of this seasonal indulgence!

Make Ahead and Storage

This Olive Garden Pumpkin Cheesecake is perfect for meal prep and can be made a day or two in advance. Storing it correctly ensures that you enjoy the rich flavors and creamy texture even after a few days.

Storing Leftovers

Allow the cheesecake to cool completely at room temperature.
Cover it tightly with plastic wrap or aluminum foil.
Store in the refrigerator for up to 5 days.

Freezing

Once cooled, wrap the cheesecake tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Label with the date and freeze for up to 2 months.
To thaw, place the cheesecake in the refrigerator overnight before serving.

Reheating

It is best to enjoy this cheesecake cold, but if you prefer it slightly warm:
Preheat your oven to 300°F (150°C).
Place the cheesecake on a baking sheet and warm for about 10–15 minutes until just warmed through.

FAQs

Here are some common questions about making this delightful dessert.

Can I make Olive Garden Pumpkin Cheesecake ahead of time?

Absolutely! This cheesecake can be made a day or two in advance, making it a great option for holiday gatherings or special occasions.

What’s the best way to store Olive Garden Pumpkin Cheesecake?

Store your cheesecake in the refrigerator, covered tightly with plastic wrap or aluminum foil, for up to 5 days. For longer storage, you can freeze it.

Can I substitute other ingredients in this pumpkin cheesecake?

Yes! You can use dairy-free cream cheese and sour cream as alternatives if desired. Just ensure they are suitable for your dietary needs.

How long does Olive Garden Pumpkin Cheesecake last?

When stored properly in the refrigerator, this cheesecake will last for about 5 days. If frozen, it can be enjoyed for up to 2 months.

Is there an alternative for ginger snap cookie crumbs?

Certainly! You can use graham cracker crumbs or even crushed digestive biscuits if ginger snaps aren’t available.

Final Thoughts

I hope you find joy in making this Olive Garden Pumpkin Cheesecake as much as I do! It’s a delightful treat that brings warmth and sweetness to any gathering. Whether it’s Thanksgiving dinner or a cozy get-together with friends, this dessert is sure to impress. Enjoy every bite, share it with loved ones, and create sweet memories!

Olive Garden Pumpkin Cheesecake

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Author: Amelia
Prep Time: 15 minutes
Cook Time: 71 minutes
Total Time: 1 hour 26 minutes
Yield: Serves approximately 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

Indulge in the rich and creamy flavors of this Olive Garden Pumpkin Cheesecake, a delightful dessert that embodies the warmth of fall.

Ingredients

Scale

1 1/2 cups ginger snap cookie crumbs
6 tablespoons melted salted butter
22 ounces room temperature cream cheese
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 room temperature sour cream
3 large room temperature eggs

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Instructions

Preheat your oven to 325°F (163°C). Grease a 9" springform pan.
Mix ginger snap crumbs with melted butter and sugar; press into the bottom of the pan.
Beat cream cheese and sugars until smooth. Add pumpkin puree, vanilla, and spices; mix gently.
Fold in sour cream and eggs until just combined.
Pour filling over crust; bake for about 71 minutes or until set around edges.
Cool at room temperature before refrigerating for at least four hours or overnight.