Olive Garden Pumpkin Cheesecake Recipe: A Fall Favorite

As the crisp autumn air settles in and the leaves turn golden, it’s the perfect time to indulge in cozy, comforting desserts.

Olive Garden’s Pumpkin Cheesecake has become a favorite for many, capturing the essence of fall in every bite.

This dessert combines the rich, creamy texture of cheesecake with the warm, spiced flavors of pumpkin, making it a standout during the holiday season.

Whether you’re hosting a fall dinner or looking for the perfect Thanksgiving dessert, this cheesecake is bound to impress your guests and satisfy your cravings. Best of all, you can recreate this indulgent treat at home with a simple, yet decadent recipe.

In this post, we’ll walk you through how to make your very own Olive Garden-inspired Pumpkin Cheesecake, from the buttery graham cracker crust to the velvety pumpkin filling and perfect finishing touches.

Get ready to fall in love with this dessert all over again.

Why You’ll Love This Pumpkin Cheesecake Recipe

If you’re a fan of cheesecake and fall flavors, then this recipe is a match made in heaven. The Olive Garden Pumpkin Cheesecake combines the best of both worlds — a creamy, smooth cheesecake filling paired with the warm, comforting spices of pumpkin.

Here’s why you’ll want to make this cheesecake a regular in your dessert rotation:

A Perfect Balance of Flavors

This cheesecake strikes the perfect balance between sweet and spiced. The pumpkin filling, enriched with cinnamon, nutmeg, and cloves, captures all the flavors of fall without overpowering the delicate sweetness of the cream cheese filling.

The crust, made from graham cracker crumbs, adds a satisfying crunch that complements the velvety texture of the filling. Together, these components create a dessert that feels both indulgent and comforting.

Creamy and Luxurious Texture

One of the reasons Olive Garden’s Pumpkin Cheesecake stands out is its silky smooth texture.

The filling is rich and creamy, with a melt-in-your-mouth quality that makes each bite feel like a little piece of heaven.

The cheesecake is baked to perfection, with no cracks or dry spots — just a beautifully smooth surface that’s as pleasing to the eye as it is to the taste buds.

Versatile and Crowd-Pleasing

Whether you’re serving it at a holiday dinner, a family gathering, or a special fall event, this cheesecake is sure to be a hit.

It’s a dessert that appeals to both cheesecake lovers and pumpkin enthusiasts alike, and its comforting flavor profile makes it a crowd-pleaser for guests of all ages.

Plus, it’s incredibly versatile — you can top it with whipped cream, caramel, or even a sprinkle of cinnamon for added flair.

Easy to Make at Home

While this dessert may seem like a treat best left to professional chefs, making it at home is surprisingly simple.

With just a few key ingredients and a bit of patience, you can recreate the signature Olive Garden Pumpkin Cheesecake in your own kitchen.

The process is straightforward, and with our step-by-step guide, you’ll be able to achieve that perfect, restaurant-worthy cheesecake.

In short, this pumpkin cheesecake recipe brings together the best of fall flavors, rich creaminess, and effortless elegance, making it the ultimate treat for your seasonal celebrations.

Ingredients You’ll Need for Olive Garden’s Pumpkin Cheesecake

Before you begin, let’s gather all the ingredients to make your Olive Garden-inspired Pumpkin Cheesecake. Don’t worry; most of these items are pantry staples, and they come together easily for a delicious fall dessert.

For the Crust:

• Graham cracker crumbs: These are the base for your cheesecake crust. They provide a slightly sweet and buttery crunch that pairs perfectly with the smooth filling.
• Granulated sugar: A bit of sugar helps balance the flavor of the graham crackers and adds a touch of sweetness to the crust.
• Unsalted butter: The butter brings everything together, giving the crust its rich, golden texture. Be sure to melt it for an even mixture.

For the Cheesecake Filling:

• Cream cheese: This is the key ingredient for a rich and creamy cheesecake. It should be softened to room temperature to ensure a smooth, lump-free filling.
• Pumpkin puree: Use pure pumpkin puree (not pumpkin pie filling), which adds the classic fall flavor. This ingredient gives the cheesecake its signature taste and vibrant color.
• Granulated sugar: The sugar sweetens the filling and balances the spices.
• Brown sugar: A small amount of brown sugar adds depth and a touch of molasses flavor that enhances the pumpkin taste.
• Eggs: Eggs help bind the filling together and provide a creamy, smooth texture.
• Sour cream: This adds extra creaminess and a slight tang to balance the sweetness of the pumpkin and sugar.
• Vanilla extract: A dash of vanilla enhances the overall flavor profile of the cheesecake, complementing the other ingredients.
• Cinnamon: A classic fall spice, cinnamon adds warmth and sweetness to the filling.
• Nutmeg: Nutmeg brings a nutty, aromatic quality that pairs beautifully with pumpkin.
• Ground cloves: Just a pinch of cloves adds a spicy, earthy note that rounds out the flavor of the filling.

For the Topping (Optional):

• Whipped cream: Light and fluffy whipped cream is the perfect finishing touch to your cheesecake, adding both texture and richness.
• Cinnamon or caramel drizzle: If you want to elevate your presentation and add extra flavor, a light drizzle of caramel or a sprinkle of cinnamon works wonderfully.

Step-by-Step Instructions for Making Olive Garden Pumpkin Cheesecake

Now that you have all your ingredients ready, it’s time to get baking!

Here’s a step-by-step guide to help you create the perfect Olive Garden-inspired Pumpkin Cheesecake at home.

Step 1: Preparing the Crust

Start by preheating your oven to 325°F (163°C).

In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture is well-combined and the crumbs are evenly coated.

The texture should resemble wet sand.

Press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly distributed and compact. Use the back of a spoon or a flat surface to press it down firmly.

Bake the crust in the preheated oven for about 10 minutes, or until it’s golden brown and slightly set. Remove it from the oven and let it cool while you prepare the filling.

Step 2: Making the Pumpkin Cheesecake Filling

In a large mixing bowl, beat the cream cheese until it’s smooth and creamy. It’s important to ensure there are no lumps, so be sure to beat it thoroughly.

Add the granulated sugar, brown sugar, and sour cream, then mix until smooth. Next, add the pumpkin puree, vanilla extract, and all the spices — cinnamon, nutmeg, and ground cloves. Beat the mixture on medium speed until fully combined.

One at a time, add the eggs, mixing well after each addition. Be careful not to overmix; this helps avoid cracks in your cheesecake.

Once everything is well incorporated, your cheesecake filling should be creamy, smooth, and free of lumps.

Step 3: Baking the Cheesecake

Pour the cheesecake filling into the cooled graham cracker crust, smoothing it out with a spatula to create an even layer.

To ensure a smooth, crack-free surface, place the springform pan in a water bath. This involves wrapping the bottom of the pan with aluminum foil to prevent any water from seeping in.

Then, place the pan in a larger baking dish and pour hot water into the outer dish, about halfway up the sides of the cheesecake pan.

Bake the cheesecake in the preheated oven for about 55 to 60 minutes. The center should be set but still slightly jiggly when you gently shake the pan. It will firm up as it cools.

Step 4: Cooling and Chilling

After baking, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 1 hour to cool gradually. This helps prevent cracking.

Once it has cooled, remove the cheesecake from the oven and let it cool to room temperature on a wire rack.

Afterward, refrigerate the cheesecake for at least 4 hours, or ideally overnight, to allow it to fully set and develop its flavors.

for Perfecting Your Olive Garden Pumpkin Cheesecake

To ensure your homemade pumpkin cheesecake comes out just as delicious as the one from Olive Garden, here are some helpful tips and tricks to achieve that perfect texture, flavor, and presentation.

Use Room Temperature Ingredients

One of the most important factors for a smooth, lump-free cheesecake is using room temperature ingredients. Make sure your cream cheese and eggs are softened before mixing.

This helps create a creamy filling that blends easily without any lumps. Cold ingredients can lead to a grainy texture or uneven mixing.

Don’t Overmix the Filling

While it’s tempting to keep mixing, overworking the cheesecake batter can lead to cracks in the final product. After adding the eggs, mix just until they are incorporated.

Overmixing can incorporate too much air, which may cause the cheesecake to rise too quickly and crack while baking.

Use a Water Bath

A water bath (also called a bain-marie) is key for achieving a smooth, crack-free surface. The water helps regulate the temperature during baking, preventing the cheesecake from cooking too quickly on the outside while leaving the inside underdone.

Make sure to wrap the bottom of your springform pan tightly with aluminum foil to prevent water from seeping into the cheesecake.

Bake at a Low Temperature

Baking at a moderate temperature (around 325°F) ensures that the cheesecake cooks evenly without the risk of burning or cracking.

Higher temperatures can cause the cheesecake to cook too quickly on the outside, leading to cracks and an uneven texture.

Let the Cheesecake Cool Gradually

After baking, let the cheesecake cool slowly in the oven with the door slightly ajar for an hour. This gradual cooling helps prevent sudden temperature changes that can cause the cheesecake to crack.

Once it’s at room temperature, refrigerate it for at least 4 hours to allow the flavors to meld and the cheesecake to fully set.

Top It with Whipped Cream or Caramel

For an extra touch of indulgence, top your cheesecake with a dollop of whipped cream or a caramel drizzle. The creamy whipped topping contrasts beautifully with the rich cheesecake, while a drizzle of caramel adds a sweet finish to every bite.

Common Mistakes to Avoid When Making Pumpkin Cheesecake

While making a cheesecake may seem straightforward, there are a few common mistakes that can affect the final result. Avoid these pitfalls to ensure your pumpkin cheesecake is as perfect as possible.

1. Overmixing the Batter

Overmixing the cheesecake batter is one of the most common mistakes. It can introduce too much air into the filling, which increases the risk of cracks during baking.

Mix just until everything is combined and smooth, especially after adding the eggs. The texture should be creamy and not overly fluffy.

2. Not Using a Water Bath

Skipping the water bath can result in uneven baking and cracked cheesecake. The water helps regulate the heat and ensures a smooth, even texture.

If you don’t have a large pan for the water bath, you can also use a large roasting pan with hot water, or simply bake the cheesecake on a lower rack in the oven for gentler heat distribution.

3. Using Cold Ingredients

Cold ingredients can cause your cheesecake to have lumps or an uneven texture. Always let your cream cheese and eggs come to room temperature before using them in the batter. This will allow the ingredients to blend smoothly and evenly.

4. Not Allowing Enough Cooling Time

Patience is key when it comes to cheesecakes. Don’t rush the cooling process. After baking, allow the cheesecake to cool in the oven with the door slightly ajar for at least an hour.

This prevents a sudden temperature change, which can lead to cracks. Refrigerate the cheesecake for several hours or overnight to ensure it firms up and achieves the right texture.

5. Not Preheating the Oven

Always preheat your oven before baking the cheesecake. This ensures that the cheesecake bakes evenly from the moment it goes in the oven. A cold oven can lead to uneven cooking and result in a cheesecake that is too soft or too firm.

6. Using the Wrong Pan

Using the wrong pan, such as a regular cake pan instead of a springform pan, can make it difficult to remove the cheesecake once it’s done.

The springform pan is essential for cheesecakes because it allows you to easily release the cheesecake from the sides without damaging it.

7. Overbaking

Overbaking your cheesecake can result in a dry, crumbly texture. The cheesecake is done when it’s mostly set but still has a slight jiggle in the center. Remember, it will continue to firm up as it cools. Keep an eye on the baking time and avoid baking it for too long.

By following these tips and avoiding common mistakes, you’ll create a pumpkin cheesecake that’s rich, smooth, and bursting with fall flavor—just like the one at Olive Garden!

How to Store Leftover Pumpkin Cheesecake

If you’re lucky enough to have any leftover pumpkin cheesecake, storing it properly will help maintain its flavor and texture for the next few days.

Here’s how you can keep your dessert fresh:

In the Refrigerator:

• Store in an airtight container: To keep the cheesecake fresh, place it in an airtight container or cover it tightly with plastic wrap. This will prevent it from absorbing other odors in the fridge.
• How long will it last?: Properly stored in the refrigerator, your pumpkin cheesecake will last for up to 5 days. Make sure to check for any signs of spoilage before eating, although it should stay good for a few days if stored correctly.

Freezing Leftover Cheesecake:

• Freeze individual slices: If you want to save your cheesecake for later, you can freeze individual slices. Wrap each slice tightly in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag or container.
• How long can it be frozen?: The cheesecake can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy it, let the slices thaw overnight in the refrigerator to preserve their creamy texture.

Reheating:

If you prefer to enjoy your cheesecake slightly warmed, you can place a slice in the microwave for a few seconds, or let it come to room temperature before serving.

Final Thoughts: Enjoy Your Homemade Olive Garden-Inspired Pumpkin Cheesecake

Olive Garden’s Pumpkin Cheesecake has captured the hearts of dessert lovers everywhere with its creamy texture and perfect balance of pumpkin spice.

Now, with this recipe, you can recreate this fall favorite right in your own kitchen. Whether you’re preparing it for a holiday gathering, a family dinner, or just treating yourself, this cheesecake is sure to be a crowd-pleaser.

Remember, with a few simple tips and tricks — like using room temperature ingredients, baking with a water bath, and allowing enough cooling time — you’ll have a rich, smooth, and perfectly spiced cheesecake every time.

So gather your ingredients, follow the easy steps, and enjoy the flavors of fall in every bite.

Happy baking!

Frequently Asked Questions

1. Can I make this pumpkin cheesecake ahead of time?

Yes! In fact, making it a day or two ahead of time is ideal. This allows the flavors to fully develop and the cheesecake to set completely. Be sure to refrigerate it properly until you’re ready to serve.

2. Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree for this recipe, not pumpkin pie filling. Pumpkin pie filling contains additional spices and sweeteners, which could alter the flavor of the cheesecake. Pure pumpkin puree gives you full control over the flavor profile.

3. How do I prevent cracks in my cheesecake?

To prevent cracks, follow these tips:

• Bake the cheesecake at a low temperature (325°F).
• Use a water bath for even baking.
• Allow the cheesecake to cool gradually in the oven with the door slightly ajar.
• Avoid overmixing the batter, especially after adding the eggs.

4. Can I make a gluten-free version of this cheesecake?

Yes! To make a gluten-free version, simply substitute the graham cracker crumbs for gluten-free graham crackers or a gluten-free cookie crust. Be sure to check the labels of your other ingredients to ensure they’re gluten-free.

5. How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools. If you notice any cracks, don’t worry — they’re common, but following the cooling steps carefully can help minimize them.