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Homemade Olive Garden Pumpkin Cheesecake, a seasonal delight with pure pumpkin puree and rich caramel sauce. A copycat recipe for a pumpkin dessert that’ll make your holiday special.
Today we’re recreating a fall favorite that’s sure to warm your heart – Olive Garden’s Pumpkin Cheesecake. This pumpkin cheesecake, a cherished dessert that is only offered for a limited time, brings together the velvety richness of pure pumpkin puree, gingersnap cookies and smooth caramel sauce.
Whether you’re a seasoned baker or just starting out, this recipe is crafted to ensure the best results, turning your kitchen into the sweetest spot in the house.
We crafted this recipe after falling in love with Olive Garden’s cheesecake during the holiday season. Even when you were stuffed full of breadsticks, the New York style cheesecake with fall pumpkin flavor and drizzle of caramel won me over.
I spent time tweaking our creamy cheesecake recipe to make it an even better homemade version. One we could enjoy when we weren’t already full.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Michelle says, “This was the best pumpkin cheesecake ever! Made it for birthday and everyone loved it!”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Caroline says, “This was my first attempt at making a REAL cheesecake ever! It came out perfect and it tastes sooo yum! 🙂”
There are a few key tools needed to make cheesecake successfully.
The first step to preparing this cheesecake is to make the gingersnap crust. Do you have to use gingersnaps? Not necessarily. You could easily use a graham cracker crust. The gingersnaps add such a depth of flavor so we highly recommend using them.
I’m always surprised at how fast it is to mix up cheesecake. You really only need about 15 minutes to get it ready for the oven.
Here’s how to do it.
You may often hear about cheesecake baked in a water bath. It’s a strange process, but because cheesecake is most like a custard, it’s the best way to bake it for that perfect texture. It keeps the top of the cheesecake crack free.
If you follow our steps exactly, you shouldn’t have any trouble with cracks. Here are the tips we showcase for preventing cracks:
This cheesecake is delicious enough to eat plain. It has a simple flavor very similar to pumpkin pie. If you want to decorate it, put dollops of whipped cream and sprinkles of gingersnap crumbs. You could also drizzle the top with caramel sauce.
These garnishes are what make it taste like Olive Garden, but better! So good.
If you don’t have a springform pan, use a 9″ round cake pan with deep 3″ sides. Line the cake pan with parchment paper. That way it can come out easily!
Yes! In order for cheesecake to fully set and become firm, you’ll need to refrigerate it overnight. Place the cheesecake in the fridge and put a sheet of wax paper loosely over the top. The cheesecake will firm up in the fridge.
Yes! Make a cheesecake up to 4 days in advance and store in the fridge.
Freeze slices of cheesecake or a whole cheesecake for up to 2 months. When you are ready to serve it, place the wrapped cheesecake in the refrigerator to defrost overnight. Don’t unwrap it until it is thawed. This will help prevent condensation from forming and making the cake “wet”.