24 Delicious Olive Garden Pumpkin Cheesecake Recipes Amazing

Zesty autumn flavors are calling your name, and what better way to answer than with a slice of Olive Garden’s legendary pumpkin cheesecake? Whether you’re a seasoned baker or just starting out, our roundup of 24 delicious recipes will inspire you to bring the warmth of fall into your kitchen. From classic twists to innovative creations, get ready to indulge in the ultimate seasonal treat. Let’s dive in!

Classic Olive Garden Pumpkin Cheesecake

Guess what? There’s nothing like ending a meal with a slice of Classic Olive Garden Pumpkin Cheesecake. It’s creamy, spiced just right, and totally worth the effort.

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 1/3 cup of melted butter
• 3 packages (8 oz each) of cream cheese, softened
• 1 cup of sugar
• 1 can (15 oz) of pumpkin puree
• 3 eggs
• 1 tsp of vanilla extract
• 1/2 tsp of cinnamon
• 1/4 tsp of nutmeg
• A pinch of salt

Instructions

1. Preheat your oven to 350°F. This ensures your cheesecake bakes evenly.
2. Mix the graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to press the crumbs down evenly.
3. Beat the cream cheese and sugar in a large bowl until smooth. Add the pumpkin, eggs, vanilla, cinnamon, nutmeg, and salt. Beat until well blended. Tip: Scrape the sides of the bowl to make sure everything mixes evenly.
4. Pour the filling over the crust. Smooth the top with a spatula.
5. Bake for 50 minutes or until the center is almost set. Tip: The cheesecake will firm up as it cools, so don’t overbake it.
6. Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen the cheesecake. Cool for another hour before refrigerating for at least 4 hours.

This cheesecake is silky smooth with just the right amount of pumpkin spice. Try serving it with a dollop of whipped cream and a sprinkle of cinnamon for an extra special touch.

Olive Garden Pumpkin Cheesecake with Gingersnap Crust

Wow, you’re in for a treat with this Olive Garden-inspired pumpkin cheesecake that’s perfect for fall. It’s creamy, spiced just right, and sits on a crunchy gingersnap crust that’ll have you coming back for seconds.

Ingredients

• 1 1/2 cups of gingersnap crumbs (about 30 cookies)
• 1/4 cup of melted butter
• 2 packages (8 oz each) of cream cheese, softened
• 3/4 cup of granulated sugar
• 1 can (15 oz) of pumpkin puree
• 3 eggs
• 1 tsp of vanilla extract
• 1 tsp of ground cinnamon
• 1/2 tsp of ground nutmeg
• 1/4 tsp of ground cloves
• A pinch of salt

Instructions

1. Preheat your oven to 325°F. Grab a 9-inch springform pan.
2. Mix the gingersnap crumbs and melted butter in a bowl. Press firmly into the bottom of the pan. Tip: Use a flat-bottomed cup to press the crust evenly.
3. Bake the crust for 10 minutes, then let it cool. Keep the oven on.
4. Beat the cream cheese and sugar until smooth. Tip: Softened cream cheese blends better, so leave it out for 30 minutes before starting.
5. Add the pumpkin, eggs, vanilla, spices, and salt. Mix until just combined. Overmixing can make the cheesecake dense.
6. Pour the filling over the crust. Smooth the top with a spatula.
7. Bake for 50-55 minutes. The center should jiggle slightly when shaken. Tip: Place a pan of water on the oven’s lower rack to prevent cracks.
8. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours.

You’ll love how the creamy pumpkin filling contrasts with the spicy, crunchy crust. Serve it with a dollop of whipped cream or a drizzle of caramel for an extra decadent touch.

Olive Garden Pumpkin Cheesecake with Caramel Drizzle

Fall is just around the corner, and what better way to welcome it than with a slice of this decadent Olive Garden-inspired pumpkin cheesecake? You’re going to love how the creamy filling pairs with that sweet caramel drizzle.

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of melted butter
• 3 packages (8 oz each) of cream cheese, softened
• 1 cup of sugar
• 1 can (15 oz) of pumpkin puree
• 3 eggs
• 1 tsp of vanilla extract
• 1/2 tsp of ground cinnamon
• 1/4 tsp of ground nutmeg
• A pinch of salt
• 1/2 cup of caramel sauce for drizzling

Instructions

1. Preheat your oven to 325°F. This ensures your cheesecake bakes evenly without cracking.
2. Mix the graham cracker crumbs and melted butter in a bowl until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create your crust.
3. In a large bowl, beat the cream cheese and sugar together until smooth. Tip: Make sure your cream cheese is at room temperature to avoid lumps.
4. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and salt to the cream cheese mixture. Beat until everything is well incorporated and the batter is smooth.
5. Pour the batter over the crust in the springform pan. Smooth the top with a spatula for an even bake.
6. Bake for 55-60 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle.
7. Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This gradual cooling helps prevent cracks.
8. Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate it for at least 4 hours, preferably overnight, to set.
9. Before serving, drizzle the caramel sauce over the top of the cheesecake. Tip: Warm the caramel slightly for easier drizzling.

This cheesecake is luxuriously creamy with just the right amount of spice. Try serving it with a dollop of whipped cream and an extra drizzle of caramel for an extra indulgent treat.

Olive Garden Pumpkin Cheesecake with Whipped Cream Topping

Fall is just around the corner, and what better way to welcome it than with a slice of this creamy, dreamy Olive Garden-inspired pumpkin cheesecake? You’re going to love how the whipped cream topping adds that perfect light finish.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup sugar
• 3 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 1 can (15 oz) pumpkin puree
• 3 eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• A pinch of salt
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 325°F. This low and slow bake is key for a crack-free top.
2. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed cup to press the crust evenly.
3. Beat cream cheese and 1 cup sugar until smooth. Add pumpkin, eggs, vanilla, cinnamon, nutmeg, and salt. Mix well but don’t overbeat to keep it creamy.
4. Pour over crust. Bake for 55-60 minutes until the edges are set but the center slightly jiggles. Tip: Run a knife around the edge to prevent cracking as it cools.
5. Cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours. Patience pays off with the perfect texture.
6. Whip heavy cream and powdered sugar until stiff peaks form. Spread over chilled cheesecake. Tip: Chill your bowl and beaters for quicker whipping.

This cheesecake is luxuriously smooth with a spiced pumpkin flavor that’s not too sweet. Try serving it with a drizzle of caramel or a sprinkle of toasted pecans for an extra special touch.

Olive Garden Pumpkin Cheesecake with Pecan Streusel

Guess what? There’s a dessert that combines the cozy flavors of pumpkin and cheesecake with a crunchy pecan streusel topping. It’s like autumn in every bite, and you’re going to love how simple it is to make at home.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 2 cups pumpkin puree
• 3 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 3 eggs
• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 1/4 cup flour
• 2 tbsp cold butter

Instructions

1. Preheat your oven to 325°F. This ensures everything bakes evenly.
2. Mix the graham cracker crumbs with the melted butter until it feels like wet sand. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to press it down smoothly.
3. In a large bowl, beat the cream cheese until it’s smooth. Add the sugar and vanilla, mixing well.
4. Beat in the eggs one at a time, then fold in the pumpkin puree until the mixture is uniform. Pour over the crust.
5. For the streusel, combine pecans, brown sugar, and flour. Cut in the cold butter until crumbly. Sprinkle over the cheesecake.
6. Bake for 55-60 minutes. The center should be slightly wobbly—it’ll set as it cools. Tip: Run a knife around the edge to prevent cracking.
7. Let it cool in the oven with the door ajar for an hour, then refrigerate for at least 4 hours. Tip: This patience pays off with the perfect texture.

Buttery, creamy, and with just the right amount of crunch, this cheesecake is a showstopper. Serve it with a dollop of whipped cream or a drizzle of caramel for an extra special touch.

Olive Garden Pumpkin Cheesecake with Chocolate Ganache

Now, if you’re craving something that screams fall but still has that indulgent dessert vibe, this Olive Garden-inspired pumpkin cheesecake with chocolate ganache is your go-to. It’s creamy, it’s spiced, and that ganache? Absolutely divine.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter
• a pinch of salt
• 3 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 cup pumpkin puree
• a couple of tsp pumpkin pie spice
• 1 cup heavy cream
• a splash of vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 325°F. This low and slow bake is key for a crack-free top.
2. Mix the graham cracker crumbs, melted butter, and salt. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
3. Beat the cream cheese until smooth. Add sugar and vanilla, mixing well.
4. Add eggs one at a time, beating just until blended. Overmixing can lead to cracks, so easy does it.
5. Stir in pumpkin puree and pumpkin pie spice until just combined. Pour over the crust.
6. Bake for 55-60 minutes. The center should still jiggle slightly—it’ll set as it cools.
7. Let it cool in the oven with the door ajar for an hour, then refrigerate for at least 4 hours.
8. For the ganache, heat heavy cream and vanilla until just boiling. Pour over chocolate chips, let sit for 5 minutes, then stir until smooth. Spread over the cooled cheesecake.

Finally, this cheesecake is all about that smooth, rich texture with a hint of spice. Serve it with a dollop of whipped cream or a sprinkle of sea salt for an extra wow factor.

Olive Garden Pumpkin Cheesecake with Spiced Pumpkin Seeds

Perfect for those cozy fall evenings, this Olive Garden-inspired pumpkin cheesecake is a dreamy blend of creamy and spiced flavors, topped with crunchy spiced pumpkin seeds for that extra bit of texture.

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of melted butter
• 3 packages (8 oz each) of cream cheese, softened
• 1 cup of sugar
• 1 can (15 oz) of pumpkin puree
• 3 eggs
• 1 tsp of vanilla extract
• 1/2 tsp of ground cinnamon
• 1/4 tsp of ground nutmeg
• 1/4 tsp of ground cloves
• 1/2 cup of spiced pumpkin seeds

Instructions

1. Preheat your oven to 325°F. This ensures your cheesecake bakes evenly without cracking.
2. Mix the graham cracker crumbs and melted butter in a bowl until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create your crust.
3. In a large bowl, beat the cream cheese and sugar together until smooth. Tip: Make sure your cream cheese is at room temperature to avoid lumps.
4. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and cloves to the cream cheese mixture. Beat until everything is well incorporated and the batter is smooth.
5. Pour the batter over the crust in the springform pan. Smooth the top with a spatula for an even bake.
6. Sprinkle the spiced pumpkin seeds evenly over the top of the cheesecake batter.
7. Bake for 55 to 60 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle to it.
8. Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This gradual cooling helps prevent cracks.
9. Remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight.

Zesty and rich, this cheesecake strikes the perfect balance between sweet and spiced. Serve it chilled with a drizzle of caramel or a dollop of whipped cream for an extra indulgent treat.

Olive Garden Pumpkin Cheesecake with Maple Glaze

Perfect for those cozy fall evenings, this Olive Garden-inspired pumpkin cheesecake with maple glaze is a dreamy dessert that’s surprisingly easy to whip up. You’ll love how the creamy pumpkin filling pairs with the sweet maple topping.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter
• 2 cups cream cheese, softened
• 3/4 cup sugar
• 1 cup pumpkin puree
• 3 eggs
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• a pinch of nutmeg
• 1/4 cup maple syrup
• a splash of heavy cream

Instructions

1. Preheat your oven to 325°F and grab a 9-inch springform pan.
2. Mix the graham cracker crumbs with melted butter until it feels like wet sand. Press firmly into the pan’s bottom. Tip: Use a flat-bottomed cup to press the crust evenly.
3. Bake the crust for 10 minutes, then let it cool. This helps prevent sogginess.
4. Beat the cream cheese and sugar until smooth. Add pumpkin, eggs, vanilla, cinnamon, and nutmeg. Mix well. Tip: Scrape the bowl’s sides to ensure everything’s incorporated.
5. Pour the filling over the crust. Smooth the top with a spatula.
6. Bake for 50 minutes or until the edges are set but the center slightly jiggles. Tip: Avoid overbaking to keep it creamy.
7. Cool the cheesecake in the oven with the door ajar for an hour, then refrigerate for 4 hours.
8. Warm the maple syrup and heavy cream together, then drizzle over the cheesecake before serving.

Great texture meets great taste here—the cheesecake is velvety, with a hint of spice, and the maple glaze adds a glossy finish. Try serving it with a dollop of whipped cream for extra decadence.

Olive Garden Pumpkin Cheesecake with Cinnamon Sugar Dusting

Wow, you’re going to love this Olive Garden-inspired pumpkin cheesecake. It’s the perfect blend of creamy and spiced, with that irresistible cinnamon sugar dusting on top.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup sugar
• 3 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 1 can (15 oz) pumpkin puree
• 3 eggs
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• A splash of heavy cream
• A couple of tbsp cinnamon sugar for dusting

Instructions

1. Preheat your oven to 325°F. This low and slow bake is key for a crack-free top.
2. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to get an even layer.
3. Bake the crust for 10 minutes, then let it cool. This step ensures your crust won’t get soggy.
4. Beat cream cheese and 1 cup sugar until smooth. Add pumpkin, eggs, vanilla, cinnamon, nutmeg, and allspice. Mix well. Tip: Scrape the bowl sides to ensure everything’s incorporated.
5. Pour the filling over the crust. Smooth the top with a spatula.
6. Bake for 55-60 minutes. The center should be slightly wobbly—it’ll set as it cools.
7. Turn off the oven, crack the door, and let the cheesecake cool inside for an hour. This prevents sinking.
8. Chill in the fridge for at least 4 hours, preferably overnight.
9. Before serving, dust the top with cinnamon sugar. A little goes a long way!

Unbelievably creamy with a hint of spice, this cheesecake is a showstopper. Try serving it with a dollop of whipped cream for extra decadence.

Olive Garden Pumpkin Cheesecake with Vanilla Bean Ice Cream

Alright, let’s dive into making this cozy, creamy dessert that’s perfect for those chilly evenings when you’re craving something sweet but not too heavy. Imagine the smooth, spiced pumpkin cheesecake paired with a scoop of velvety vanilla bean ice cream—it’s a match made in dessert heaven.

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of melted butter
• a pinch of salt
• 2 cups of cream cheese, softened
• 3/4 cup of sugar
• 1 cup of pumpkin puree
• 3 eggs
• 1 tsp of vanilla extract
• 1 tsp of pumpkin pie spice
• a splash of heavy cream
• 1 pint of vanilla bean ice cream

Instructions

1. Preheat your oven to 325°F and grab a 9-inch springform pan.
2. Mix the graham cracker crumbs, melted butter, and salt in a bowl until it feels like wet sand.
3. Press the crumb mixture into the bottom of the pan firmly—use the bottom of a glass to make it even.
4. Bake the crust for 10 minutes, then let it cool. This keeps it from getting soggy later.
5. Beat the cream cheese and sugar together until smooth—no lumps allowed!
6. Add the pumpkin puree, eggs, vanilla, and pumpkin pie spice. Mix until everything’s just combined.
7. Pour the filling over the crust and smooth the top with a spatula.
8. Bake for 45 minutes. The center should jiggle slightly when you nudge the pan.
9. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour to prevent cracks.
10. Chill in the fridge for at least 4 hours, or overnight for best results.
11. Serve each slice with a scoop of vanilla bean ice cream and a drizzle of caramel if you’re feeling fancy.

The cheesecake is luxuriously creamy with just the right amount of spice, and the ice cream adds a cool contrast. Try garnishing with toasted pecans for a little crunch.

Olive Garden Pumpkin Cheesecake with Bourbon Caramel Sauce

Ever find yourself craving something sweet, creamy, and a little bit boozy? This Olive Garden-inspired pumpkin cheesecake with bourbon caramel sauce is your answer. It’s the perfect blend of cozy and decadent, just like your favorite fall sweater.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter
• 3 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 cup pumpkin puree
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/2 cup heavy cream
• 1/4 cup bourbon
• 1 cup brown sugar

Instructions

1. Preheat your oven to 325°F. Grab a 9-inch springform pan.
2. Mix the graham cracker crumbs and melted butter until it feels like wet sand. Press firmly into the pan’s bottom. Tip: Use a flat-bottomed cup to press it down evenly.
3. Bake the crust for 10 minutes. Let it cool while you make the filling.
4. Beat the cream cheese until smooth. Add sugar and vanilla, beat again.
5. Add eggs one at a time, mixing well after each. Tip: Don’t overmix to keep it creamy.
6. Fold in pumpkin puree, cinnamon, nutmeg, and cloves until just combined.
7. Pour over the crust. Bake for 50-55 minutes until the center is almost set. Tip: A slight jiggle is okay; it’ll firm up as it cools.
8. Let it cool in the oven with the door ajar for an hour, then refrigerate for at least 4 hours.
9. For the sauce, heat heavy cream and bourbon in a small pot until warm. Stir in brown sugar until dissolved. Simmer for 5 minutes until thickened.
10. Drizzle over slices before serving.

Dig into this cheesecake and you’ll love the smooth, spiced pumpkin filling against the crunchy crust. The bourbon caramel adds a warm, rich finish that’s downright irresistible. Try serving it with a dollop of whipped cream for extra decadence.

Olive Garden Pumpkin Cheesecake with Toasted Marshmallow Topping

Just when you thought Olive Garden couldn’t get any cozier, they go and create this dreamy pumpkin cheesecake with a toasted marshmallow topping. It’s the perfect blend of creamy, spiced, and sweet, making it a must-try for any dessert lover.

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of melted butter
• a pinch of salt
• 3 packages (8 oz each) of cream cheese, softened
• 1 cup of sugar
• 1 can (15 oz) of pumpkin puree
• 3 eggs
• 1 tsp of vanilla extract
• 1 1/2 tsp of pumpkin pie spice
• a splash of heavy cream
• 2 cups of mini marshmallows

Instructions

1. Preheat your oven to 325°F and grab a 9-inch springform pan.
2. Mix the graham cracker crumbs, melted butter, and salt until it feels like wet sand. Press this into the bottom of your pan to form the crust. Tip: Use the bottom of a glass to press it down evenly.
3. Bake the crust for 10 minutes, then let it cool. Keep the oven on.
4. Beat the cream cheese and sugar until smooth. Add the pumpkin puree, eggs, vanilla, and pumpkin pie spice, mixing well after each addition. Tip: Scrape the bowl’s sides to ensure everything’s combined.
5. Pour the filling over the crust and smooth the top. Bake for 50-60 minutes until the edges are set but the center slightly jiggles. Tip: A water bath can prevent cracks.
6. Turn off the oven, crack the door, and let the cheesecake cool inside for an hour. Then, refrigerate for at least 4 hours.
7. Before serving, sprinkle marshmallows on top and broil for 1-2 minutes until golden. Watch closely to avoid burning.

Every bite of this cheesecake is a creamy, spiced delight with a gooey, toasted marshmallow surprise. Try serving it with a drizzle of caramel for an extra decadent touch.

Olive Garden Pumpkin Cheesecake with Candied Ginger

Very few desserts scream fall quite like this one. You’re going to love how the creamy cheesecake pairs with the spicy kick of candied ginger, all nestled in a crisp graham cracker crust.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter
• a pinch of salt
• 24 oz cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 cup pumpkin puree
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• a handful of candied ginger, chopped

Instructions

1. Preheat your oven to 325°F. This low and slow bake is key for a creamy texture.
2. Mix the graham cracker crumbs, melted butter, and salt until it feels like wet sand. Press firmly into a 9-inch springform pan.
3. Bake the crust for 10 minutes. Let it cool while you make the filling. Tip: This helps prevent a soggy bottom.
4. Beat the cream cheese until smooth. Add sugar and vanilla, mixing well.
5. Add eggs one at a time, mixing just until blended. Overbeating can cause cracks.
6. Stir in pumpkin puree, cinnamon, nutmeg, and cloves until smooth.
7. Pour the filling over the crust. Sprinkle chopped candied ginger on top.
8. Bake for 50-60 minutes until the edges are set but the center jiggles slightly. Tip: A water bath can prevent cracks.
9. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This prevents sinking.
10. Chill in the fridge for at least 4 hours, preferably overnight.

Unbelievably creamy with a spicy-sweet finish, this cheesecake is a showstopper. Try serving it with a drizzle of caramel for an extra decadent touch.

Olive Garden Pumpkin Cheesecake with Brown Butter Frosting

Wow, you’re going to love this cozy dessert that’s perfect for those crisp fall evenings. It’s a creamy, dreamy treat that combines the warmth of pumpkin with the richness of cheesecake, all topped off with a nutty brown butter frosting.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter
• 2 tbsp sugar
• 3 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 1 can (15 oz) pumpkin puree
• 3 eggs
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/2 cup butter
• 2 cups powdered sugar
• a splash of milk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 325°F. This ensures a perfectly baked cheesecake without cracks.
2. Mix graham cracker crumbs, melted butter, and 2 tbsp sugar in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to press the crumbs evenly.
3. Bake the crust for 10 minutes, then let it cool. This step prevents a soggy bottom.
4. Beat cream cheese and 1 cup sugar until smooth. Add pumpkin, eggs, vanilla, and spices, mixing well after each addition.
5. Pour the filling over the crust. Bake for 55 minutes or until the center is just set. Tip: A slight jiggle in the center means it’s done.
6. Cool the cheesecake in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours. This gradual cooling prevents cracks.
7. For the frosting, brown 1/2 cup butter in a saucepan over medium heat until golden. Remove from heat and whisk in powdered sugar, milk, and vanilla until smooth.
8. Spread the frosting over the chilled cheesecake. Serve chilled.

So, there you have it—a cheesecake that’s as smooth as silk with a frosting that brings a deep, caramel-like flavor. Try serving it with a drizzle of caramel sauce for an extra decadent touch.

Olive Garden Pumpkin Cheesecake with Espresso Drizzle

Did you know that the Olive Garden Pumpkin Cheesecake with Espresso Drizzle is the perfect blend of creamy and cozy? You’ll love how the espresso drizzle cuts through the richness, making each bite unforgettable.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter
• 3 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 cup pumpkin puree
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/2 cup heavy cream
• 1 tbsp instant espresso powder
• a splash of hot water

Instructions

1. Preheat your oven to 325°F. This ensures your cheesecake bakes evenly.
2. Mix graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed cup to press the crumbs down for an even layer.
3. Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each.
4. Stir in pumpkin puree, cinnamon, nutmeg, and cloves until just combined. Overmixing can lead to cracks.
5. Pour the filling over the crust. Bake for 50-55 minutes until the center is almost set but still slightly wobbly.
6. Let the cheesecake cool in the oven with the door ajar for an hour. This prevents sudden temperature changes that can cause cracks.
7. For the drizzle, dissolve espresso powder in hot water. Whisk in heavy cream until smooth. Drizzle over the cooled cheesecake.

Absolutely divine, the cheesecake is creamy with a hint of spice, and the espresso drizzle adds a bold contrast. Try serving it with a dollop of whipped cream for an extra treat.

Olive Garden Pumpkin Cheesecake with Salted Caramel Swirl

So, you’re craving something that screams fall but still feels indulgent, right? This Olive Garden-inspired pumpkin cheesecake with a salted caramel swirl is your answer. It’s creamy, spiced just right, and that caramel? Absolutely dreamy.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter
• a pinch of salt
• 24 oz cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 cup pumpkin puree
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• a splash of heavy cream
• 1/2 cup salted caramel sauce

Instructions

1. Preheat your oven to 325°F. Grab a 9-inch springform pan.
2. Mix graham cracker crumbs, melted butter, and a pinch of salt. Press firmly into the pan’s bottom. Tip: Use a flat cup to press evenly.
3. Bake the crust for 10 minutes. Let it cool a bit.
4. Beat cream cheese until smooth. Add sugar and vanilla, mix well.
5. Add eggs one at a time, mixing after each. Tip: Don’t overmix to avoid cracks.
6. Fold in pumpkin puree, cinnamon, and nutmeg. Pour over the crust.
7. Drizzle caramel sauce on top. Swirl with a knife. Tip: Go slow for pretty swirls.
8. Bake for 50-55 minutes until the center is almost set.
9. Turn off the oven. Crack the door open, let the cheesecake cool inside for 1 hour. This prevents sinking.
10. Chill in the fridge for at least 4 hours, better overnight.

Kind of magical how the creamy pumpkin and salty caramel play together, huh? Serve it with a dollop of whipped cream or just dive in as is. Either way, it’s a slice of autumn heaven.

Olive Garden Pumpkin Cheesecake with Dark Chocolate Shavings

Did you know that combining the cozy flavors of pumpkin with the rich taste of dark chocolate can create a dessert that’s absolutely unforgettable? That’s exactly what you’ll get with this Olive Garden-inspired pumpkin cheesecake, topped with dark chocolate shavings for that extra bit of indulgence.

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of melted butter
• 3 packages (8 oz each) of cream cheese, softened
• 1 cup of sugar
• 1 can (15 oz) of pumpkin puree
• 3 eggs
• 1 tsp of vanilla extract
• 1/2 tsp of ground cinnamon
• 1/4 tsp of ground nutmeg
• a splash of heavy cream
• a couple of ounces of dark chocolate, for shaving

Instructions

1. Preheat your oven to 350°F (175°C). This ensures it’s hot enough to bake the cheesecake evenly.
2. Mix the graham cracker crumbs with the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create your crust. Tip: Use the bottom of a glass to press it down evenly.
3. In a large bowl, beat the cream cheese and sugar together until smooth. This might take a couple of minutes, so be patient.
4. Add the pumpkin puree, eggs, vanilla extract, cinnamon, and nutmeg to the cream cheese mixture. Beat until everything is well blended and the mixture is smooth.
5. Pour the filling over the crust in the springform pan. Smooth the top with a spatula for an even layer.
6. Bake for about 50 minutes, or until the center is almost set but still a bit wobbly. Tip: To prevent cracks, avoid opening the oven door during baking.
7. Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This helps it cool slowly.
8. Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, refrigerate it for at least 4 hours, or overnight for best results.
9. Before serving, shave some dark chocolate over the top for a beautiful and tasty garnish. Tip: Use a vegetable peeler for easy chocolate shavings.

Just imagine slicing into this creamy, spiced pumpkin cheesecake with the slight crunch of dark chocolate shavings on top. It’s perfect for serving at your next dinner party or enjoying as a decadent treat all to yourself.

Olive Garden Pumpkin Cheesecake with Honey Whipped Cream

Did you know that fall flavors can bring a cozy vibe to any table? This Olive Garden-inspired pumpkin cheesecake with honey whipped cream is your ticket to a deliciously autumnal dessert.

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of melted butter
• 3 packages (8 oz each) of cream cheese, softened
• 1 cup of sugar
• 1 can (15 oz) of pumpkin puree
• 3 eggs
• 1 tsp of vanilla extract
• 1/2 tsp of ground cinnamon
• 1/4 tsp of ground nutmeg
• 1 cup of heavy cream
• 2 tbsp of honey

Instructions

1. Preheat your oven to 325°F. This ensures your cheesecake bakes evenly.
2. Mix the graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a cup to press the crumbs down for an even layer.
3. Beat the cream cheese and sugar in a large bowl until smooth. Add the pumpkin puree, eggs, vanilla, cinnamon, and nutmeg. Mix well. Tip: Scrape the sides of the bowl to make sure everything is fully incorporated.
4. Pour the filling over the crust. Smooth the top with a spatula.
5. Bake for 55 minutes or until the center is almost set. It should jiggle slightly when shaken. Tip: Avoid opening the oven door too often to prevent cracks.
6. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This helps it cool slowly.
7. Refrigerate for at least 4 hours, preferably overnight.
8. For the whipped cream, beat the heavy cream and honey until stiff peaks form. Serve a dollop on each slice.

This cheesecake is creamy with a hint of spice, and the honey whipped cream adds a sweet touch. Try garnishing with a sprinkle of cinnamon or crushed graham crackers for extra texture.

Olive Garden Pumpkin Cheesecake with Apple Cider Reduction

Ready to dive into a dessert that screams autumn? This Olive Garden-inspired pumpkin cheesecake with an apple cider reduction is your ticket to flavor town. Perfect for those cozy nights in or impressing your friends at a dinner party.

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of melted butter
• 3 packages (8 oz each) of cream cheese, softened
• 1 cup of sugar
• 1 can (15 oz) of pumpkin puree
• 3 eggs
• 1 tsp of vanilla extract
• 1/2 tsp of ground cinnamon
• 1/4 tsp of ground nutmeg
• 1 cup of apple cider
• 1/4 cup of brown sugar
• A splash of lemon juice

Instructions

1. Preheat your oven to 325°F. This ensures a perfectly baked cheesecake without cracks.
2. Mix graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed cup to press the crumbs evenly.
3. Beat cream cheese and sugar until smooth. Add pumpkin, eggs, vanilla, cinnamon, and nutmeg. Mix well. Tip: Scrape the sides of the bowl to ensure everything is fully incorporated.
4. Pour the filling over the crust. Smooth the top with a spatula.
5. Bake for 55 minutes or until the center is just set. A slight wobble is okay; it’ll firm up as it cools.
6. While the cheesecake cools, simmer apple cider, brown sugar, and lemon juice in a small saucepan over medium heat. Reduce to about 1/3 cup, stirring occasionally. This should take about 15 minutes. Tip: Watch it closely to prevent burning.
7. Drizzle the reduction over slices before serving. So good, you might skip the fork and go straight for a spoon.

Silky smooth with a hint of spice, this cheesecake is a dream. The apple cider reduction adds a tangy sweetness that pairs perfectly with the rich pumpkin flavor. Try serving it with a dollop of whipped cream for an extra indulgent treat.

Olive Garden Pumpkin Cheesecake with Pumpkin Spice Latte Cream

Oh my, you’re in for a treat with this Olive Garden-inspired pumpkin cheesecake topped with a dreamy pumpkin spice latte cream. It’s the perfect blend of cozy and decadent, just like your favorite fall flavors wrapped up in a dessert.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter
• 3 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 1 can (15 oz) pumpkin puree
• 3 eggs
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp pumpkin pie spice
• a splash of vanilla extract
• 1/2 cup strong brewed coffee, cooled

Instructions

1. Preheat your oven to 325°F. This low and slow bake is key for a creamy cheesecake.
2. Mix graham cracker crumbs and melted butter. Press into a 9-inch springform pan. Tip: Use a flat-bottomed cup to press the crumbs evenly.
3. Beat cream cheese and sugar until smooth. Add pumpkin, eggs, vanilla, and pumpkin pie spice. Mix well.
4. Pour over crust. Bake for 55-60 minutes until the center is just set. Tip: A slight wobble in the center means it’s perfect.
5. Cool in the oven with the door ajar for 1 hour, then chill for 4 hours. This prevents cracks.
6. Whip heavy cream, powdered sugar, pumpkin pie spice, and vanilla to stiff peaks. Fold in cooled coffee gently.
7. Spread over chilled cheesecake. Serve immediately or chill until ready to serve.

Get ready to dive into a slice of heaven where the creamy, spiced cheesecake meets the light, coffee-kissed topping. It’s a match made in fall dessert paradise, especially with a drizzle of caramel on top.

Olive Garden Pumpkin Cheesecake with White Chocolate Mousse

Just when you thought Olive Garden couldn’t get any cozier, they go and combine pumpkin cheesecake with white chocolate mousse. It’s like fall and dessert heaven had a baby, and you’re invited to the party.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter
• a pinch of salt
• 2 cups pumpkin puree
• 3 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 3 eggs
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup white chocolate chips
• 1/2 cup heavy cream

Instructions

1. Preheat your oven to 325°F. This low and slow approach is key for a creamy cheesecake.
2. Mix the graham cracker crumbs, melted butter, and salt. Press into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed cup to press the crumbs evenly.
3. Bake the crust for 10 minutes, then let it cool. This prevents a soggy bottom.
4. Beat the cream cheese and sugar until smooth. Add the pumpkin, vanilla, eggs, cinnamon, and nutmeg. Mix well but don’t overdo it—too much air causes cracks.
5. Pour the filling over the crust. Bake for 50-60 minutes until the edges are set but the center jiggles slightly.
6. Turn off the oven, crack the door, and let the cheesecake cool inside for an hour. This gradual cooling helps prevent sinking.
7. Melt the white chocolate chips with a splash of heavy cream. Stir until smooth, then spread over the cooled cheesecake.
8. Chill for at least 4 hours, preferably overnight. Patience pays off with flavor.

Gorgeous, right? The cheesecake is velvety with a spicy kick, while the white chocolate mousse adds a sweet, creamy contrast. Try serving it with a drizzle of caramel for an extra wow factor.

Olive Garden Pumpkin Cheesecake with Cranberry Compote

Lately, you’ve been craving something that perfectly blends the cozy flavors of fall with a touch of indulgence. Imagine a creamy pumpkin cheesecake topped with a tangy cranberry compote, just like the one you love from Olive Garden.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter
• 3 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 cup canned pumpkin
• 1 tsp pumpkin pie spice
• 1 cup fresh cranberries
• 1/2 cup sugar
• a splash of orange juice

Instructions

1. Preheat your oven to 325°F. This low and slow bake is key for a crack-free top.
2. Mix graham cracker crumbs with melted butter. Press firmly into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed cup to press the crumbs evenly.
3. Beat cream cheese, 1 cup sugar, and vanilla until smooth. Add eggs one at a time, mixing just until blended.
4. Stir in pumpkin and pumpkin pie spice until well combined. Pour over crust.
5. Bake for 55 minutes or until the center is almost set. Tip: The cheesecake will firm up as it cools, so don’t overbake.
6. While the cheesecake cools, combine cranberries, 1/2 cup sugar, and orange juice in a small saucepan. Cook over medium heat until cranberries burst and the sauce thickens, about 10 minutes. Tip: Let the compote cool slightly before topping the cheesecake to avoid melting the creamy layer.
7. Refrigerate the cheesecake for at least 4 hours before serving. Top with cranberry compote just before serving.

Cool and creamy with a spiced pumpkin flavor, this cheesecake is a fall dream. Serve it with a dollop of whipped cream for an extra decadent touch.

Olive Garden Pumpkin Cheesecake with Almond Brittle

Zesty flavors and cozy vibes are what this dessert is all about. You’re going to love how the creamy cheesecake pairs with the crunchy almond brittle, making every bite a delightful contrast.

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of melted butter
• 3 packages (8 oz each) of cream cheese, softened
• 1 cup of sugar
• 1 can (15 oz) of pumpkin puree
• 3 eggs
• 1 tsp of vanilla extract
• 1/2 tsp of cinnamon
• 1/4 tsp of nutmeg
• 1/4 tsp of cloves
• 1 cup of sliced almonds
• 1/2 cup of sugar for the brittle
• A splash of water

Instructions

1. Preheat your oven to 325°F. This ensures your cheesecake bakes evenly.
2. Mix the graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed cup to press the crumbs down for an even layer.
3. Beat the cream cheese and 1 cup of sugar until smooth. Add the pumpkin puree, eggs, vanilla, cinnamon, nutmeg, and cloves. Mix well. Tip: Scrape the sides of the bowl to incorporate all ingredients evenly.
4. Pour the filling over the crust. Smooth the top with a spatula.
5. Bake for 55 minutes or until the center is almost set. Tip: The cheesecake will firm up as it cools, so don’t overbake.
6. While the cheesecake cools, make the almond brittle. Combine 1/2 cup of sugar and a splash of water in a saucepan. Cook over medium heat until golden brown, stirring occasionally.
7. Stir in the sliced almonds and quickly spread the mixture onto a greased baking sheet. Let it cool, then break into pieces.
8. Top the cheesecake with almond brittle pieces before serving.

Every bite of this cheesecake is a perfect blend of creamy and crunchy. The spices shine through, making it a hit for pumpkin lovers. Try serving it with a dollop of whipped cream for an extra treat.

Olive Garden Pumpkin Cheesecake with Orange Zest Glaze

Zesty flavors and cozy vibes are what this dessert is all about. You’re going to love how the creamy cheesecake pairs with the tangy orange glaze, making it a perfect treat for any fall gathering.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter
• 3 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 cup pumpkin puree
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1 cup powdered sugar
• 2 tbsp orange juice
• 1 tbsp orange zest

Instructions

1. Preheat your oven to 325°F. This ensures it’s just right for baking the cheesecake without overdoing it.
2. Mix the graham cracker crumbs and melted butter in a bowl until it feels like wet sand. Press this mix into the bottom of a 9-inch springform pan to create your crust. Tip: Use the bottom of a glass to press it down evenly.
3. In a large bowl, beat the cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, mixing well after each.
4. Stir in the pumpkin puree, cinnamon, nutmeg, and cloves until everything is well combined. Pour this over your crust.
5. Bake for 55 minutes or until the center is just set. Tip: A slight wobble in the center means it’s perfect—it’ll firm up as it cools.
6. Let the cheesecake cool in the oven with the door slightly open for an hour, then chill in the fridge for at least 4 hours. Tip: This slow cooling prevents cracks.
7. For the glaze, whisk together powdered sugar, orange juice, and zest until smooth. Drizzle over the chilled cheesecake.

Rich and creamy with a hint of spice, this cheesecake is a dream. Serve it with a dollop of whipped cream or a sprinkle of extra zest for an extra pop of flavor.

Conclusion

Zesty and full of flavor, our roundup of 24 Delicious Olive Garden Pumpkin Cheesecake Recipes is a treasure trove for any home cook looking to spice up their dessert menu. Each recipe promises a slice of autumn bliss, perfect for sharing with loved ones. Don’t forget to try them out, drop a comment with your favorite, and share the love on Pinterest!

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