Pumpkin Cheesecake – Easy Olive Garden Copycat

This Olive Garden Pumpkin Cheesecake recipe is your go-to fall dessert — super creamy, lightly spiced, and topped with whipped cream and caramel. It’s easy to make at home and way more affordable than grabbing a slice out. Great for cozy nights, holiday tables, or just because you feel like it.

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Quick Summary

• Prep time: 35 mins
• Cook time: 1 hr 15 mins
• Flavor: creamy, spiced, cozy
• Great for: fall cravings, holiday dessert, chill baking days

Why I Like This Recipe

Had a weirdly strong craving for the Olive Garden one. So I tried making it myself — and it came out way better than expected. The texture’s spot on, the spices are just enough, and the caramel drizzle kinda seals the deal.

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• 1 cup gingersnap cookie crumbs
• ¼ cup sugar
• ½ tsp cinnamon
• 8 tbsp melted butter

For the Filling:

• 24 oz cream cheese, softened
• 15 oz pumpkin puree (drained with paper towels)
• 3 eggs
• ⅔ cup light brown sugar
• 1 tsp vanilla
• ½ tsp salt
• ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp cloves

Sour Cream Layer:

• 1 cup sour cream
• ¼ cup sugar
• 1 tsp vanilla
• ⅛ tsp cinnamon
• ⅛ tsp nutmeg

Whipped Cream:

• 2 pints heavy cream
• ¼ cup sugar
• ½ tsp vanilla

Toppings:

• ½ cup caramel sauce
• ¼ cup crushed gingersnaps

How To Make Pumpkin Cheesecake

1. Make the crust: Mix crumbs, sugar, cinnamon, and butter in a bowl until it looks like damp sand. Press into a springform pan — go halfway up the sides if you can. Chill while prepping the rest.
2. Drain the pumpkin: Wrap the puree in paper towels and let it sit for an hour. Gets rid of the water that would make your cheesecake sad.
3. Make the filling: Beat cream cheese until smooth. Add eggs one at a time. Then pumpkin, brown sugar, vanilla, and spices. Mix until it’s super creamy.
4. Bake the cheesecake: Pour filling into crust. Bake at 350°F for 30 mins, then 325°F for another 30. Center should still jiggle slightly. Let cool completely, then chill at least 4 hours.
5. Add sour cream layer: Mix sour cream, sugar, vanilla, and spices. Spread on top of chilled cheesecake. Bake 8 mins at 325°F just to set it.
6. Whip the cream: Beat cream, sugar, and vanilla until stiff peaks form.
7. Final touches: Top cheesecake with whipped cream, caramel drizzle, and crushed gingersnaps.

Tips for Success

• Drain your pumpkin — don’t skip.
• Room temp cream cheese = no lumps.
• If you’re extra: use a water bath for silky texture.
• Let it chill fully before slicing. It sets up better and slices cleaner.

Storage and Reheating

• Fridge: Cover and chill for up to 4 days.
• Freezer: Freeze slices individually. Wrap tight. Thaw in fridge overnight.
• Reheat (if you must): Just let it sit out for 15–20 mins to hit room temp. Don’t microwave it.

Frequently Asked Questions

• Can I skip the sour cream layer?
  You can — but it adds a creamy contrast that’s worth it. Totally up to you.
• Do I need a springform pan?
  It helps. If you don’t have one, try a deep pie dish, but it’ll be harder to slice cleanly.
• Is fresh pumpkin better than canned?
  Not really for this one. Canned is more consistent. Just drain it well.
• Can I make it ahead of time?
  Yes, actually it’s better made the day before. The flavors settle and the texture improves.
• Does it taste like traditional cheesecake?
  It’s similar, but with a warm spice twist. Pumpkin-forward but still creamy.

Common Mistakes and How to Dodge Them

• Not draining the pumpkin: Adds too much water, messes with texture. Wrap it in paper towels and let it sit.
• Using cold cream cheese: You’ll get lumps. Let it come to room temp first.
• Skipping the chill time: It needs time to set. If you cut it too soon, it’ll be messy and soft.
• Overbaking: Pull it out when it still jiggles slightly in the center. It’ll finish setting as it cools.
• Forgetting the crust edge: Pushing the crust partway up the sides helps hold the filling — plus, more crunch.

Nutrition Facts (Per Serving)

• Calories: 598 kcal
• Total Fat: 44g
• Saturated Fat: 26g
• Cholesterol: 145mg
• Sodium: 280mg
• Potassium: 200mg
• Total Carbohydrate: 43g
• Dietary Fiber: 2g
• Sugars: 31g
• Protein: 6g

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