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Ina Garten Pumpkin Cheesecake Recipe

Ina Garten Pumpkin Cheesecake Recipe
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Indulge in the rich, creamy delight of this Ina Garten Pumpkin Cheesecake Recipe, a perfect dessert for your autumn gatherings. This cheesecake combines the warm spices of cinnamon and nutmeg with velvety pumpkin puree, creating a comforting flavor that is sure to impress your guests. The crunchy graham cracker crust provides a delightful contrast to the smooth filling, making it an exquisite holiday treat or a casual family favorite. With straightforward steps for preparation, this recipe is accessible to bakers of all skill levels and offers versatile serving options, whether enjoyed plain or adorned with whipped cream or caramel.

Ingredients

Scale
  • 1½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tbsp melted unsalted butter
  • 24 oz cream cheese, softened
  • 1 cup sugar
  • ½ cup packed brown sugar
  • 1¼ cups pumpkin purée
  • 3 large eggs + 1 yolk
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • ¼ tsp salt

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl; press into the bottom of a springform pan.
  3. Bake the crust for 8–10 minutes until golden; cool completely.
  4. Beat softened cream cheese and sugars until smooth; mix in pumpkin purée, eggs, heavy cream, vanilla extract, and spices until well combined.
  5. Pour filling over cooled crust and bake for 55–65 minutes until mostly set but slightly jiggly in the center.
  6. Let cool at room temperature for one hour before refrigerating for at least four hours or overnight.

Nutrition

Find it online: https://saltyrecipe.com/ina-garten-pumpkin-cheesecake-recipe/

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