Healthier Gluten-Free Olive Garden Pumpkin Cheesecake

Indulge in the ultimate pumpkin cheesecake experience with 1/3 the grams of sugar and all-natural ingredients! My Healthier Gluten-Free Olive Garden Pumpkin Cheesecake Recipe has five delicious layers, including a graham cracker-flavored pecan crust, pumpkin cheesecake filling, cream cheese and white chocolate whipped cream, oat and cinnamon crumble, and a maple salted caramel sauce.

My Healthier Gluten-Free Olive Garden Pumpkin Cheesecake Recipe with pumpkin puree, cream cheese, cottage cheese, oat flour, almond flour, maple syrup, coconut sugar, and cream. No refined sugar or white flour.

Even if this is your first time making cheesecake, I’m showing you how easily you can make my healthier gluten-free Olive Garden pumpkin cheesecake for the ultimate pumpkin cheesecake experience. It has five incredible layers of harmonious textures, including a graham cracker-flavored pecan crust, pumpkin cheesecake filling with cottage cheese, cream cheese and white chocolate whipped cream, oat and cinnamon crumble, and a maple salted caramel sauce. It’s made gluten-free with oat, almond, and tapioca flour and naturally sweetened with maple syrup and coconut sugar. Biting into all five layers is ‘beyond words’ incredible!

This is healthier than the original Olive Garden’s Pumpkin Cheesecake because it has roughly 1/3 of the grams of sugar and 1/3 lower on the glycemic index, so you will feel great even after you eat it. There’s no refined sugar, powdered sugar, or white flour that typically overpowers natural flavors. But it still has the perfect amount of sweetness to be completely satisfying! This is hands down the best pumpkin cheesecake if you want a healthier option that is sure to become your favorite dessert like it is mine! 🙂

YouTube video

Why You’ll Love This Gluten-Free Pumpkin Cheesecake Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.

Ingredients & Substitutions

Here is everything you need to make the best-tasting healthier gluten-free olive garden pumpkin cheesecake:

Pecans: If you have a nut allergy or prefer an alternative, you can use sunflower seeds, crushed gluten-free graham crackers, or a combination of gluten-free oats and coconut flakes.*

Almond Flour: Almond flour can be substituted with other nut flours like hazelnut or cashew flour, or with a gluten-free all-purpose flour blend.*

Oat Flour: Oat flour can be replaced with sorghum flour, rice flour, or quinoa flour for a gluten-free alternative. Make sure the substitute flour is finely ground.*

Coconut Sugar: Brown sugar or granulated sugar can be used instead of coconut sugar.*

Coconut Oil: You can substitute melted butter or a dairy-free butter alternative for coconut oil in the crust.*

Molasses: Maple syrup or honey can be used instead of molasses for a slightly different flavor profile.

Cream Cheese: For a dairy-free option, use dairy-free cream cheese or a blend of silken tofu and cashew cream.*

Maple Syrup: Honey, agave nectar, or brown rice syrup can be used instead of maple syrup.

Cottage Cheese: Replace cottage cheese with an equal amount of Greek yogurt or dairy-free yogurt.

Coconut Sugar: Substitute with brown sugar or granulated sugar.*

Eggs: If you need an egg-free option, try using a commercial egg replacer, silken tofu, unsweetened applesauce, or mashed ripe bananas. Keep in mind that the texture and flavor may vary slightly.*

Tapioca Flour: Arrowroot starch, cornstarch, or potato starch can be used as a replacement for tapioca flour in equal proportions.

Cream Cheese: For dairy-free options, use dairy-free cream cheese or a coconut cream-based whipped topping.*

White Chocolate Melting Wafers: If you prefer a dairy-free or vegan option, you can use dairy-free white chocolate chips.

Coconut Oil: Substitute with vegetable oil, canola oil, or another neutral-flavored oil.

Heavy Whipping Cream: You can use a dairy-free whipped cream or whipped topping.

Oat Flour: Replace oat flour with almond flour, coconut flour, or a gluten-free all-purpose flour blend.

Coconut Sugar: Brown sugar or granulated sugar can be used instead of coconut sugar.

Butter: For a dairy-free option, use a dairy-free butter alternative or coconut oil.*

*I have not tested these substitutions.

How to Make My Healthier Olive Garden Inspired Pumpkin Cheesecake Recipe

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). Place a large roasting pan on the bottom wire rack of the oven. Fill it 3/4 full with hot water.

In a food processor, combine pecans and pulse until crumbly. Add almond flour, oat flour, coconut sugar, coconut oil, molasses, ginger, and salt. Pulse until the mixture comes together and resembles coarse crumbs.

Grease a 9-inch springform pan with cooking spray. Transfer the crust mixture to the pan. Use the back of a spoon or the bottom of a measuring cup to press the mixture firmly into the bottom and 1/2 inch up the sides of the pan, creating an even crust.

Place the pan in the oven and bake the crust for 10 minutes. Remove it from the oven and let it cool while you prepare the filling.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.
Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 2: Make the Pumpkin Cheesecake Filling

In a blender or a food processor, combine cream cheese, maple syrup, cottage cheese, coconut sugar, vanilla extract, pumpkin pie spice, and tapioca flour. Mix until smooth and well combined.

Add pumpkin puree and eggs and gently pulse until fully incorporated into the cream cheese mixture.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Pour the pumpkin cheesecake filling over the crust in the springform pan. Smooth the top with a spatula.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 3: Bake the Cheesecake

Place the pan back in the oven and bake in a 350-degree oven for 50-55 minutes or until the edges are set but the center still has a slight jiggle.

Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. Then, remove it from the oven and refrigerate for at least 4 hours or overnight to set completely.

Step 4: Make the Whipped Cream Layer

Add the white chocolate chips and coconut oil to a microwave-safe bowl and heat in 25-second intervals, stirring in between, until the chocolate is smooth and melted.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

In a blender or food processor, combine cream cheese, melted white chocolate, lemon juice, cinnamon, and a dash of salt. Mix until well combined and creamy. You can whip you’re whipped cream by pouring 1 cup of heavy whipping cream into a container. Whip until stiff peaks form.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Add the whipped cream to the food processor and gently pulse until combined.

Once the cheesecake has chilled and set, spread the whipped cream layer evenly over the top.

Mixing cranberries into muffin batter.

Step 5: Make the Cinnamon Crumble

In a small bowl, combine oat flour, coconut sugar, melted unsalted butter, and salt. Mix with a fork until the mixture resembles coarse crumbs.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 6: Layer the Ultimate Pumpkin Cheesecake

Once fully chilled and set, remove the cheesecake from the springform pan. Slice and place a piece of cheesecake on a serving plate.

Sprinkle the cinnamon crumble over the seasoned cream cheese layer on top of cheesecake.

Drizzle caramel sauce over the cinnamon crumble.

Enjoy your gluten-free pumpkin cheesecake!

Gluten-Free Glazed Cranberry Orange Muffins on a kitchen counter.

Olive Garden Pumpkin Cheesecake Recipe Notes

Pan Size: I used a 9 inch spring form pan. You can also use a round cake pan. Be sure to line the bottom of the pan with parchment paper so you can remove the cheesecake easily.

Alternative Flour Choices: If you have dietary restrictions or allergies, you can experiment with the crust ingredients and use different gluten-free flours like rice flour, coconut flour, or a gluten-free all-purpose flour blend in place of almond and oat flour.

Crust Variations: Feel free to get creative with the crust. Add a pinch of nutmeg or extra spices for more flavor or try using crushed gluten-free graham crackers for a classic cheesecake crust.

Molasses Tip: When measuring molasses, it helps to lightly coat the measuring spoon or cup with oil to prevent it from sticking.

Cream Cheese: Ensure your cream cheese is at room temperature for a smooth filling. Cold cream cheese can result in lumps.

Cottage Cheese: If you’re not a fan of cottage cheese or need a dairy-free option, you can use an equal amount of Greek yogurt or a dairy-free yogurt alternative.

Tapioca Flour: Tapioca flour helps to thicken the filling and give it a smooth texture. If you don’t have tapioca flour, you can use arrowroot starch or cornstarch as a substitute.

Pumpkin Puree: Use canned pumpkin puree or homemade pumpkin puree. Make sure it’s 100% pure pumpkin without any added sugar or spices.

Melting Chocolate: When melting white chocolate wafers or chocolate chips, do so gently using a microwave or a double boiler. Be cautious not to overheat or burn the chocolate.

Adjusting Sweetness: Taste the whipped cream layer before spreading it over the cheesecake. If you prefer it sweeter, you can add a bit more melted white chocolate.

Chill Time: For the best results, allow the cheesecake to chill in the refrigerator for the specified times to ensure it sets properly and the flavors meld together. As the cheesecake cools, it will reduce in size slightly.

Homemade Caramel Sauce: You can use your favorite caramel sauce. Here is a link to my favorite Maple Syrup Salted Caramel Sauce.

Serving Suggestions:

In addition to the cinnamon crumble, candied or roasted walnut or pecans make a great topping. A berry compote drizzled over whipped cream provides a delicious treat.

Refrigeration: After serving or if you have leftovers, store the pumpkin cheesecake in the refrigerator. Proper storage helps maintain its freshness and prevents spoilage.

Covering: Cover the cheesecake with plastic wrap or aluminum foil to keep it airtight and protect it from absorbing odors in the fridge.

Use an Airtight Container: If you have a suitable airtight container that fits the cheesecake, that’s an excellent alternative to wrapping it. Just make sure it’s tightly sealed.

Keep Whipped Cream Layer Separate: If you’ve already added the whipped cream layer and cinnamon crumble, consider placing a piece of parchment paper or wax paper between the cheesecake and plastic before covering it. This prevents the whipped cream from sticking to the cover.

Avoid Odorous Foods: Be mindful of the foods you store near the cheesecake in the refrigerator. Cheesecake easily absorbs odors from other strong-smelling foods, so try to keep it away from items like onions or garlic.

Chill for Optimal Freshness: The cheesecake is best consumed within 3-4 days of preparation. The texture and flavor are at their peak during this time.

Freezing (Without Whipped Cream and Crumble): If you want to freeze the cheesecake for longer-term storage, do so without the whipped cream and cinnamon crumble. Wrap the cheesecake in plastic wrap and then aluminum foil to prevent freezer burn. Label it with the date for reference. It can be frozen for up to two months.

Thawing: When you’re ready to enjoy a frozen cheesecake slice, transfer it to the refrigerator the night before or at least a few hours ahead of serving. This gradual thawing helps maintain the texture.

Refrigerate Leftover Slices: If you have leftover slices after thawing, return them to the refrigerator for the remainder of their storage time.

Serve Chilled: Serve each slice chilled for the best taste and texture, as cheesecake is most enjoyable when cold.

Can I make this cheesecake ahead of time?

Yes, you can prepare the cheesecake ahead of time. It actually benefits from some time in the refrigerator to set and allow the flavors to meld. It’s ideal to make it the day before serving.

Can I use canned pumpkin pie filling instead of pure pumpkin puree?

No, it’s recommended to use pure pumpkin puree for this recipe. Canned pumpkin pie filling contains added sugars and spices that may alter the texture and taste of the cheesecake.

Is there a dairy-free or vegan version of this recipe?

Yes, you can make a dairy-free or vegan version of this cheesecake by using dairy-free cream cheese, yogurt, and whipped topping, as well as egg substitutes like silken tofu or flax eggs.

How do I prevent cracks on the surface of the cheesecake?

To prevent cracks, avoid overmixing the filling, especially after adding the eggs. Additionally, bake the cheesecake in a water bath, which helps maintain a more stable temperature in the oven and reduces the chances of cracking.

Can I use a different sweetener instead of maple syrup?

Yes, you can use honey, agave nectar, brown rice syrup, or another liquid sweetener in place of maple syrup. Adjust the quantity to taste.

What can I use instead of white chocolate melting wafers for the whipped cream layer?

You can use dairy-free white chocolate chips or omit this ingredient if you prefer a traditional whipped cream layer without white chocolate.

How can I make this cheesecake nut-free?

To make the cheesecake nut-free, replace the pecans in the crust with seeds like sunflower seeds or use a gluten-free graham cracker crust.

What’s the purpose of tapioca flour in the filling, and can I omit it?

Tapioca flour acts as a thickener and helps give the filling a smooth texture. You can substitute it with arrowroot starch, cornstarch, or potato starch in equal proportions if needed.

How do I store leftover cheesecake?

Store leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. Consume it within 3-4 days for the best quality.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake without the whipped cream and crumble. Wrap it tightly in plastic wrap and aluminum foil, and label it with the date. Freeze for up to two months. Thaw it in the refrigerator before adding the whipped cream and crumble and serving.

My Healthier Gluten-Free Olive Garden Pumpkin Cheesecake Recipe with pumpkin puree, cream cheese, cottage cheese, oat flour, almond flour, maple syrup, coconut sugar, and cream. No refined sugar or white flour.

Healthier Gluten Free Olive Garden Pumpkin Cheesecake

Gluten-Free diet-friendly recipe
Indulge in the ultimate pumpkin cheesecake experience with 1/3 the grams of sugar and all-natural ingredients! My Healthier Gluten-Free Olive Garden Pumpkin Cheesecake Recipe has five delicious layers, including a graham cracker-flavored pecan crust, pumpkin cheesecake filling, cream cheese and white chocolate whipped cream, oat and cinnamon crumble, and a maple salted caramel sauce.
5 from 3 votes
Servings 16
Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes

Ingredients
  

Pecan Crust:

  • 1 cup pecans
  • 1/2 cup almond flour
  • 1/2 cup oat flour
  • 1/3 cup coconut sugar
  • 1/4 cup coconut oil
  • 1 tablespoon molasses
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt

Pumpkin Cheesecake Filling:

  • 1-1/4 cups pumpkin puree
  • 12 oz cream cheese
  • 1/3 cup maple syrup
  • 1/4 cup cottage cheese
  • 3 tablespoons coconut sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons tapioca four

Whipped Cream Layer:

  • 8 oz cream cheese
  • 2 cups whipped cream
  • 2/3 cup white chocolate melting wafers (or chocolate chips)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coconut oil
  • dash salt

Oat Cinnamon Crumble:

  • 1/3 cup oat flour
  • 1/3 cup coconut sugar
  • 2 tablespoons butter (melted)
  • 1/4 teaspoon salt

Instructions
 

Pecan Crust:

  • Preheat your oven to 350°F (175°C). Place a large roasting pan on the bottom wire rack of the oven. Fill it 3/4 full with hot water.
    In a food processor, combine pecans and pulse until crumbly. Add almond flour, oat flour, coconut sugar, coconut oil, molasses, ginger, and salt. Pulse until the mixture comes together and resembles coarse crumbs.
    Grease a 9-inch springform pan with cooking spray. Transfer the crust mixture to the pan. Use the back of a spoon or the bottom of a measuring cup to press the mixture firmly into the bottom and 1/2 inch up the sides of the pan, creating an even crust. 
    Place the pan in the oven and bake the crust for 10 minutes. Remove it from the oven and let it cool while you prepare the filling.

Pumpkin Cheesecake Filling:

  • In a blender or a food processor, combine cream cheese, maple syrup, cottage cheese, coconut sugar, vanilla extract, pumpkin pie spice, and tapioca flour. Mix until smooth and well combined.
    Add pumpkin puree and eggs and gently pulse until fully incorporated into the cream cheese mixture.
    Pour the pumpkin cheesecake filling over the crust in the springform pan. Smooth the top with a spatula.
  • Place the pan back in the oven and bake in a 350-degree oven for 50-55 minutes or until the edges are set but the center still has a slight jiggle.
    Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. Then, remove it from the oven and refrigerate for at least 4 hours or overnight to set completely.

Whipped Cream Layer:

  • Add the white chocolate chips and coconut oil to a microwave-safe bowl and heat in 25-second intervals, stirring in between, until the chocolate is smooth and melted.
    In a blender or food processor, combine cream cheese, melted white chocolate, lemon juice, cinnamon, and a dash of salt. Mix until well combined and creamy. You can whip you're whipped cream by pouring 1 cup of heavy whipping cream into a container. Whip until stiff peaks form.
    Add the whipped cream to the food processor and gently pulse until combined.
    Once the cheesecake has chilled and set, spread the whipped cream layer evenly over the top.

Oat Cinnamon Crumble:

  • In a small bowl, combine oat flour, coconut sugar, melted unsalted butter, and salt. Mix with a fork until the mixture resembles coarse crumbs.

Layered Cheesecake:

  • Once fully chilled and set, remove the cheesecake from the springform pan. Slice and place a piece of cheesecake on a serving plate.
    Sprinkle the cinnamon crumble over the seasoned cream cheese layer on the cheesecake.
    Drizzle caramel sauce over the cinnamon crumble.
    Enjoy your gluten-free pumpkin cheesecake!

Video

YouTube video

Nutrition

Calories: 397kcalCarbohydrates: 28gProtein: 7gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 78mgSodium: 243mgPotassium: 181mgFiber: 2gSugar: 17gVitamin A: 1222IUVitamin C: 0.4mgCalcium: 96mgIron: 1mg
Keyword almond flour, cheesecake, cinnamon, cottage cheese, cream cheese, maple syrup, oat flour, pecans, pumpkin, whipped cream
Did you make this recipe?Please let me know in the comments below how it turned out 🙂
5 from 3 votes (3 ratings without comment)

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