Ina Garten Pumpkin Cheesecake Recipe
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.
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