Hey there, fellow dessert lovers! Are you craving that iconic Olive Garden Pumpkin Cheesecake but want to make it right in the comfort of your own kitchen? Well, you’re in the right place! Today, I’m sharing the Best Olive Garden Pumpkin Cheesecake Recipe that’s so good, it’ll become your new fall tradition. Whether you’re planning a cozy night in or a festive gathering, this cheesecake is sure to impress. So, grab your apron, and let’s dive into this delicious journey together!
Why You’ll Love This Recipe
- A perfectly spiced gingersnap crust that adds a delightful crunch
- Creamy, velvety pumpkin cheesecake filling with just the right balance of sweetness
- Easy to make ahead, perfect for busy weeknight dinner ideas or special occasions
- A crowd-pleasing dessert that combines the warmth of pumpkin pie with the richness of cheesecake
- Pair it with your favorite Blueberry Crumble Cheesecake for a dessert spread everyone will love
Ingredients
Let’s gather our ingredients for this Best Pumpkin Cheesecake Recipe. Don’t worry, it’s easier than you think, and most of these are probably already in your pantry!
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s get started! This Olive Garden Pumpkin Cheesecake comes together in a few simple steps. Remember, the key to a smooth cheesecake is making sure all your ingredients are at room temperature before you start.
Pro Tips for Making the Recipe
Here are a few tips to ensure your cheesecake turns out perfectly every time:
- Plan ahead! Let your cream cheese, sour cream, and eggs sit at room temperature for at least 30 minutes before mixing.
- Don’t overmix the batter. Mix just until the ingredients come together to avoid a dense cheesecake.
- Use high-quality spices for the best flavor. Freshly ground cinnamon and nutmeg make a big difference!
- Let the cheesecake cool completely in the oven with the door cracked open. This helps prevent cracking and ensures a smooth top.
How to Serve
Now comes the fun part—serving! Here are a few ideas to make your Pumpkin Cheesecake shine:
- Top with whipped cream and a sprinkle of cinnamon for a classic look
- Drizzle with caramel sauce for a sweet and salty contrast
- Pair with a scoop of vanilla ice cream for an extra indulgent treat
Make Ahead and Storage
One of the best things about this Best Pumpkin Cheesecake Recipe is that it’s perfect for making ahead. Here’s how to store it:
- Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for up to 2 months. Thaw in the fridge overnight before serving.
And there you have it, my friends! A Pumpkin Cheesecake recipe that’s sure to become a family favorite. Whether you’re a fan of New York Cheesecake or prefer something a little more seasonal, this dessert is sure to hit the spot. Happy baking, and don’t forget to share those slices with the ones you love!
Olive Garden Pumpkin Cheesecake
Ingredients
- 1 1/2 cups ginger snap cookie crumbs
- 6 tablespoons salted butter (melted)
- 1 tablespoon granulated sugar
- 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)
Instructions
- Spray a 9" springform pan with cooking spray.
- Mix the ginger snap crumbs and sugar, then stir in the melted butter until well combined. Press into the prepared pan and bake at 350°F for 10 minutes. Let cool slightly.
- Beat the cream cheese until smooth. Gradually add the sugars and mix until combined. Stir in the vanilla, pumpkin puree, cinnamon, nutmeg, and cloves.
- Mix in the sour cream and eggs until well combined. Pour the filling over the crust.
- Bake at 350°F for 50 minutes. Avoid overbaking to ensure a smooth texture.
- Let cool completely on a wire rack, then refrigerate for at least 4 hours before serving.
