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Ina Garten Pumpkin Cheesecake Recipe

Ina Garten Pumpkin Cheesecake Recipe
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Indulge in the delightful flavors of fall with this Ina Garten Pumpkin Cheesecake Recipe. This creamy dessert boasts a spiced pumpkin filling that perfectly complements a rich cream cheese base, all nestled within a buttery graham cracker crust. Ideal for Thanksgiving gatherings or cozy evenings at home, this cheesecake is not only visually stunning but also incredibly easy to prepare. With its warm notes of cinnamon and nutmeg, it’s a recipe that promises to impress your guests and satisfy your sweet tooth. Enjoy each slice topped with whipped cream or fresh berries for an extra special touch.

Ingredients

Scale
  • 1½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tbsp unsalted butter, melted
  • 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 your oven to 350°F (175°C).
  2. For the crust, combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into a springform pan and bake for 8–10 minutes. Cool completely.
  3. In another bowl, beat cream cheese with both sugars until smooth. Add pumpkin purée, eggs (plus yolk), heavy cream, vanilla extract, and spices; mix until well combined.
  4. Pour filling over cooled crust and bake for 55–65 minutes until mostly set but slightly jiggly in the center.
  5. Allow to cool at room temperature for one hour before refrigerating for at least four hours or overnight.
  6. Slice carefully and serve as desired.

Nutrition

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