Description
Indulge in the rich flavors of this Ina Garten Pumpkin Cheesecake Recipe, a delightful fall dessert perfect for any occasion. With a smooth, creamy filling made from velvety cream cheese and pumpkin purée, each slice is a heavenly blend enhanced by warm spices like cinnamon and nutmeg. The crunchy graham cracker crust adds a satisfying texture, making this cheesecake not just a treat but a showstopper at your gatherings.
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
- Preheat your oven to 350°F. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press evenly into a springform pan and bake for 8–10 minutes until set. Let cool.
- In another bowl, beat softened cream cheese with sugars until smooth. Add pumpkin purée, eggs (whole plus yolk), heavy cream, vanilla extract, and spices; mix until well combined.
- Pour filling over the cooled crust and bake for 55–65 minutes or until mostly set but slightly jiggly in the center. Let cool at room temperature for one hour before refrigerating for at least four hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 420
- Sugar: 35g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
Keywords: Use room temperature ingredients for smoother mixing. Do not overmix the filling to avoid cracks. Chill overnight for optimal flavor fusion.