The Ina Garten Pumpkin Cheesecake Recipe is creamy, rich and perfect for fall or holiday desserts. This cheesecake combines smooth cream cheese with spiced pumpkin puree for a sweet, comforting treat.
The Ina Garten Pumpkin Cheesecake Recipe is easy to make with simple ingredients you likely have at home.
In this guide, you will learn how to make Ina Garten Pumpkin Cheesecake Recipe step by step. You’ll also get tips, tricks and variations to create the perfect dessert every time.
My Experience With This Recipe
I baked this pumpkin cheesecake for a Thanksgiving gathering and it was a hit. The texture was creamy, smooth and rich. The pumpkin and warm spices gave it the perfect fall flavor. Everyone loved the subtle sweetness and light crust.
It was easy to slice and looked beautiful on the serving plate. Baking this cheesecake felt fun and satisfying. Now, it’s one of my favorite desserts to make during the holiday season.
Recipe Card info
- Recipe Name: Ina Garten Pumpkin Cheesecake
- Servings: 12
- Prep Time: 30 mins
- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 40 mins
- Course: Dessert
- Cuisine: American
- Calories: 420 kcal per serving
Equipment List
- 9-inch springform pan
- Large mixing bowl
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Small bowl for crust ingredients
- Cooling rack
- Aluminum foil (optional for water bath)
Ingredients You Need for Ina Garten Pumpkin Cheesecake Recipe
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon salt
Step-by-Step Guide
1. Preheat Oven
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line bottom with parchment paper.
2. Make Crust
In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into pan bottom.
3. Bake Crust
Bake crust 8–10 minutes until lightly golden. Remove from oven and let it cool while preparing filling.
4. Beat Cream Cheese
In a large bowl, beat softened cream cheese with sugar until smooth and creamy using electric mixer.
5. Add Vanilla and Eggs
Mix in vanilla extract. Add eggs one at a time, beating just until combined. Avoid overmixing.
6. Add Pumpkin and Spices
Add pumpkin puree, cinnamon, nutmeg, ginger, cloves and salt. Mix gently until fully incorporated.
7. Pour Filling on Crust
Transfer pumpkin cheesecake filling onto the cooled crust. Smooth the top with a spatula.
8. Prepare Water Bath (Optional)
Wrap springform pan with aluminum foil. Place in a larger pan with 1 inch of water for even baking.
9. Bake Cheesecake
Bake 60–70 minutes until center is set but slightly jiggly. Remove from oven and cool on rack.
10. Chill Cheesecake
Cover cheesecake with plastic wrap and refrigerate at least 4 hours or overnight. Slice and serve chilled.
Tips to Make the Best Ina Garten Pumpkin Cheesecake
- Use room-temperature cream cheese for smooth batter
- Do not overmix eggs to avoid cracks
- Bake in water bath for a creamy texture
- Cool cheesecake gradually to prevent cracking
- Chill thoroughly for firm slices
- Use fresh pumpkin puree for best flavor
- Avoid opening oven frequently while baking
Common Mistakes to Avoid
- Overmixing cream cheese causes air bubbles
- Skipping water bath can create cracks
- Baking at too high temperature overcooks edges
- Not chilling long enough leads to soft slices
- Using canned pumpkin pie mix changes flavor
Serving Suggestions
Serve Ina Garten Pumpkin Cheesecake Recipe with whipped cream, caramel drizzle or a sprinkle of cinnamon. It pairs well with coffee or hot chocolate.
Slice into wedges for a beautiful dessert display. Perfect for Thanksgiving, holiday parties or cozy fall nights. Add a few fresh cranberries for a festive touch.
Variations You Can Try
- Add gingersnap crust instead of graham cracker
- Swirl caramel or chocolate sauce into filling
- Top with toasted pecans for crunch
- Add a layer of cream cheese frosting on top
- Use pumpkin spice liqueur for a seasonal twist
Storage and Reheating Tips
- Store cheesecake in fridge for up to 5 days
- Wrap tightly to prevent drying out or absorbing odors
- Freeze unbaked filling or baked cheesecake for up to 2 months
- Thaw frozen cheesecake in refrigerator overnight
- Slice chilled cheesecake with a hot knife for clean cuts
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 7 g |
| Carbohydrates | 38 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sodium | 300 mg |
Health Benefits
Pumpkin adds fiber, vitamin A and antioxidants. Using real cream cheese provides protein and calcium. Homemade cheesecake allows control over sugar and ingredients.
Enjoying one slice satisfies sweet cravings while adding nutritional value. This dessert is a seasonal treat that can fit into a balanced diet.
Ina Garten Pumpkin Cheesecake Recipe
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons unsalted butter melted
For the cheesecake filling:
- 3 8-ounce packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon salt
Instructions
Preheat Oven
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line bottom with parchment paper.
Make Crust
- In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into pan bottom.
Bake Crust
- Bake crust 8–10 minutes until lightly golden. Remove from oven and let it cool while preparing filling.
Beat Cream Cheese
- In a large bowl, beat softened cream cheese with sugar until smooth and creamy using electric mixer.
Add Vanilla and Eggs
- Mix in vanilla extract. Add eggs one at a time, beating just until combined. Avoid overmixing.
Add Pumpkin and Spices
- Add pumpkin puree, cinnamon, nutmeg, ginger, cloves and salt. Mix gently until fully incorporated.
Pour Filling on Crust
- Transfer pumpkin cheesecake filling onto the cooled crust. Smooth the top with a spatula.
Prepare Water Bath (Optional)
- Wrap springform pan with aluminum foil. Place in a larger pan with 1 inch of water for even baking.
Bake Cheesecake
- Bake 60–70 minutes until center is set but slightly jiggly. Remove from oven and cool on rack.
Chill Cheesecake
- Cover cheesecake with plastic wrap and refrigerate at least 4 hours or overnight. Slice and serve chilled.
Notes
- Use room-temperature cream cheese for smooth batter
- Do not overmix eggs to avoid cracks
- Bake in water bath for a creamy texture
- Cool cheesecake gradually to prevent cracking
- Chill thoroughly for firm slices
- Use fresh pumpkin puree for best flavor
- Avoid opening oven frequently while baking
FAQs about Ina Garten Pumpkin Cheesecake Recipe
1. Can I make this cheesecake ahead?
Yes, prepare and refrigerate overnight for best texture and flavor. Slicing is easier when fully chilled.
2. Can I use a different crust?
Yes, gingersnap, Oreo or nut-based crusts work well for a unique flavor profile.
3. Can I bake without water bath?
Yes, but cheesecake may crack slightly. Chilling and gradual cooling reduce cracking.
4. Can I make mini cheesecakes?
Yes, use muffin tins or small springform pans. Reduce baking time to 25–30 minutes.
5. Can I substitute canned pumpkin puree?
Yes, 1 cup of canned pumpkin works. Avoid pumpkin pie filling for best results.
Final Thoughts
The Ina Garten Pumpkin Cheesecake Recipe is creamy, flavorful and perfect for fall and holidays. Now you know how to make Ina Garten Pumpkin Cheesecake Recipe step by step.
The Ingredients for Ina Garten Pumpkin Cheesecake Recipe are simple and easy to find. With tips and variations, this dessert will impress family and friends. Once you taste the creamy pumpkin filling with buttery crust, it will become your favorite seasonal treat.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!