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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 cheesecake features a luscious pumpkin filling infused with warm spices, all nestled in a buttery graham cracker crust. Perfect for gatherings, holidays, or a cozy evening at home, this dessert is sure to impress family and friends alike. With its smooth texture and rich taste, this pumpkin cheesecake is not only a visual centerpiece but also a comforting treat that captures the essence of autumn. Easy to make and customizable with various toppings, it’s a must-try for any pumpkin lover looking to elevate their dessert game.

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

Nutrition

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