Ina Garten Pumpkin Cheesecake Recipe

This Ina Garten Pumpkin Cheesecake Recipe is a creamy and spiced recipe, which includes pumpkin purée and cream cheese. It’s a classic, foolproof recipe, ready in about 6 hours and 20 minutes (plus chilling time).

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Ina Garten Pumpkin Cheesecake Recipe Ingredients

For the crust:

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tablespoons unsalted butter, melted

For the filling:

• 24 ounces (3 blocks) cream cheese, softened
• 1 cup sugar
• ½ cup packed brown sugar
• 1¼ cups pumpkin purée (not pumpkin pie filling)
• 3 large eggs
• 1 egg yolk
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt

How To Make Ina Garten Pumpkin Cheesecake Recipe

1. Make the crust:
   Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8–10 minutes until golden. Let cool completely.
2. Prepare the filling:
   Beat cream cheese and sugar until smooth. Add brown sugar, pumpkin purée, eggs, egg yolk, heavy cream, and vanilla. Mix until combined. Stir in cinnamon, nutmeg, ginger, and salt.
3. Assemble and bake:
   Pour the filling over the cooled crust and smooth the top. Place the pan on a baking sheet and bake at 350°F for 55–65 minutes, until the edges are set and the center is slightly jiggly.
4. Cool and chill:
   Cool the cheesecake at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight until fully set.
5. Serve:
   Remove the cheesecake from the pan and slice. Serve with whipped cream, caramel sauce, or a sprinkle of cinnamon.

Recipe Tips

• Can I use store-bought crust?
  Yes, but a homemade crust gives better structure and flavor for cheesecake.
• How to prevent cracks in cheesecake:
  Avoid overmixing and don’t overbake. Let it cool gradually and chill well.
• Can I use pumpkin pie filling instead of purée?
  No, pumpkin pie filling contains added sugar and spices and will throw off the recipe balance.
• How do I know when cheesecake is done?
  It should be set at the edges with a slight jiggle in the center.
• Can I make it ahead of time?
  Yes, it’s best made a day in advance to allow time to chill and set.

What To Serve With Pumpkin Cheesecake

This cozy fall dessert pairs well with creamy or spiced toppings:

• Fresh whipped cream
• Warm caramel sauce
• Candied pecans
• A dusting of cinnamon or nutmeg
• Spiced chai tea or coffee

How To Store Pumpkin Cheesecake

Refrigerate:
Cover tightly and refrigerate for up to 5 days.

Freeze:
Wrap the whole or sliced cheesecake in plastic and foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.

Pumpkin Cheesecake Nutrition Facts

• Calories: 480 per slice
• Protein: 7g
• Fat: 32g
• Carbohydrates: 42g
• Fiber: 1g
• Sugar: 31g
• Sodium: 300mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use low-fat cream cheese?
Yes, but the texture will be slightly less rich and creamy.

Why is my cheesecake too soft?
It may need more chilling time. Make sure it sets in the fridge for at least 4 hours.

Can I bake it without a water bath?
Yes, this recipe is designed to work without one. Just avoid overbaking.

Can I use a different pan?
A springform pan is ideal, but a deep pie dish can work—just adjust baking time slightly.

How to slice cheesecake cleanly?
Use a sharp knife dipped in hot water and wipe between each cut.

Try More Recipes:

• Ina Garten Chocolate Brownie Pudding Recipe
• Barefoot Contessa Grapenut Pudding Recipe
• Ina Garten Texas Sheet Cake Recipe