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Updated August 21, 2026
Limited Time Pumpkin Cookie Butter Cheesecake

Olive Garden Limited Time Pumpkin Cookie Butter Cheesecake

$9.29 New 620 cal DessertsNEW! Limited-TimeCatering

Layers of pumpkin and classic cheesecake with a cookie butter swirl and graham cracker cookie crust. Topped with a caramel drizzle and whipped cream. (V) Vegetarian option
Olive Garden Menu View on OliveGarden.com

About This Dish

Olive Garden Limited Time Pumpkin Cookie Butter Cheesecake is the seasonal fall dessert, priced at $9.29 per slice with 620 calories, 38 grams of fat and only 65 milligrams of sodium. It layers a spiced pumpkin cheesecake over classic cheesecake, swirls cookie butter through the layers, and sets the whole thing on a graham cracker cookie crust. Each slice is finished with a caramel drizzle and whipped cream. It carries the (V) vegetarian mark and is flagged as a new item on the dessert menu, sharing the Limited-Time section with the Spicy Alfredo Fettuccine.

At 620 calories a slice it is lighter than the Black Tie Mousse Cake and roughly in line with the Sicilian Cheesecake, while being the only Olive Garden dessert built around pumpkin. The same cheesecake is available as a whole cake through catering for $38.49, which is the option for Thanksgiving-week gatherings and office parties, since one cake cuts into 12 slices at a fraction of the per-slice price. Because it is a limited-time offer it typically appears in the fall and disappears when the seasonal menu changes, so it is not guaranteed to be on the menu year-round.

Nutrition Facts

Per serving

620 Calories
38g Total Fat
65mg Sodium

* Nutritional values are approximate and may vary. Last updated Aug 21, 2026

Limited Time Pumpkin Cookie Butter Cheesecake Price by Menu

The same dish is offered on more than one Olive Garden menu — portion and price differ.

MenuListed asPriceCalories
NEW! Limited-Time Limited Time Pumpkin Cookie Butter Cheesecake (V) $9.29 620 cal
Catering · Desserts Limited Time Pumpkin Cookie Butter Cheesecake Starting at $38.49 620 cal | 620 cal

How to Copycat Olive Garden Limited Time Pumpkin Cookie Butter Cheesecake at Home?

Prep: 30 min Cook: 70 min Total: 100 min Medium

The two-layer look is easier than it seems: you make one batter, divide it, and stir pumpkin purée and spice into half. Pouring the plain layer first and the pumpkin layer on top, then dotting cookie butter between them, gives the marbled cross-section you see on the restaurant slice. A water bath and a low oven prevent cracks, and an overnight chill is what makes it slice cleanly. Use canned pumpkin purée, not pie filling, and any speculoos-style cookie butter from the grocery store.

Ingredients

12 servings

Graham cracker cookie crust

Cheesecake batter

Pumpkin layer

Cookie butter swirl and topping

Instructions

0 / 7

  1. Heat the oven to 325°F. Mix the graham crumbs, brown sugar, cinnamon and melted butter, press firmly into a 9-inch springform pan and bake 10 minutes. Cool, then wrap the outside of the pan in two layers of foil.

    15 min

  2. Beat the cream cheese and sugar on medium-low until smooth, about 2 minutes. Beat in the sour cream, vanilla and flour, then the eggs one at a time on low just until combined.

    8 min

    Low speed keeps air out of the batter, which is the main cause of cracks.

  3. Transfer half of the batter to a second bowl and stir in the pumpkin purée, pumpkin pie spice and brown sugar until even.

    3 min

  4. Pour the plain batter over the crust. Drop half the warmed cookie butter over it in spoonfuls. Gently pour the pumpkin batter on top, add the remaining cookie butter in spoonfuls and drag a knife through the top layer a few times to swirl.

    5 min

  5. Set the pan in a roasting pan, pour in hot water halfway up the sides and bake 60 to 70 minutes until the edges are set and the center still wobbles slightly.

    65 min

  6. Turn the oven off, crack the door and leave the cheesecake inside for 1 hour. Cool to room temperature, then chill at least 6 hours or overnight.

    60 min

    The slow cool-down is what prevents the top from sinking or cracking.

  7. Run a knife around the edge, release the springform, and serve each slice with a drizzle of caramel and a spoonful of whipped cream.

    5 min

Pro Tips

  • Bring the cream cheese and eggs to room temperature first; cold ingredients make a lumpy batter.
  • Wipe the knife between slices with a hot, damp towel for clean restaurant-style cuts.
  • The cheesecake keeps 4 days covered in the refrigerator and freezes well without the toppings.

Variations

Gingersnap crust

Swap the graham crackers for crushed gingersnaps for a spicier base that plays up the cookie butter.

Mini cheesecakes

Bake the same batter in a lined muffin tin for 22 to 25 minutes for party-size portions.

Extra pumpkin

Stir pumpkin into the whole batter instead of half for a single-layer pumpkin cheesecake with the cookie butter swirl.

Serving Ideas

  • Finish with a sprinkle of crushed cookie butter cookies on the whipped cream.
  • Serve with a Lavazza-style espresso or cappuccino, as at the restaurant.
  • A pinch of flaky salt on the caramel balances the sweetness.
  • Slice thin; it is rich, and 12 servings from a 9-inch cake is the restaurant portion.
  • Chilled slices travel well for Thanksgiving potlucks.

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Find Limited Time Pumpkin Cookie Butter Cheesecake Near You

Visit one of Olive Garden's 900+ locations to enjoy the Limited Time Pumpkin Cookie Butter Cheesecake at $9.29.

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Frequently Asked Questions

A single slice is $9.29 on the dessert menu. A whole cake, ordered through Olive Garden catering, is $38.49 and serves about 12. Prices vary slightly in New York, Alaska and California.
One slice has 620 calories, 38 grams of fat and 65 milligrams of sodium. That places it between the lighter Warm Italian Doughnuts and the heavier Black Tie Mousse Cake on the Olive Garden dessert list.
Two cheesecake layers, one pumpkin-spiced and one classic, with a cookie butter swirl (the spiced speculoos spread) on a graham cracker cookie crust. It is topped with caramel drizzle and whipped cream. It is vegetarian but contains dairy, eggs, wheat and soy.
No. It is a limited-time fall item that Olive Garden introduced for the autumn menu. Once the seasonal lineup changes it comes off the menu, so if you want it for a holiday gathering order it while it is listed.
Bake a graham cracker crust, pour in a classic cheesecake batter, then a pumpkin-spiced batter, and drop spoonfuls of warmed cookie butter between the layers before swirling with a knife. Bake low and slow in a water bath, chill overnight, and finish with caramel sauce and whipped cream. The full recipe on this page takes about 90 minutes plus chilling.

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