Ina Garten Pumpkin Cheesecake
If you’re searching for the ultimate dessert to embody the spirit of fall, this Ina Garten Pumpkin Cheesecake Recipe is your answer! This luscious cheesecake marries the warmth of pumpkin spice with a velvety cream cheese filling, making it an impressive treat for any occasion. Whether you’re celebrating Thanksgiving, hosting a family gathering, or simply indulging in a sweet craving, this cheesecake is sure to delight everyone at your table. With its easy preparation and delicious flavor, you can focus more on enjoying the moments that matter.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp melted unsalted butter
- 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
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter in a bowl; press into a springform pan. Bake for 8–10 minutes and cool.
- In another bowl, beat softened cream cheese and sugars until smooth. Add pumpkin purée, eggs, heavy cream, vanilla, and spices; mix until well combined.
- Pour filling over the cooled crust and bake for 55–65 minutes until mostly set with a slight jiggle.
- Cool at room temperature for an hour before refrigerating for at least four hours or overnight.
Nutrition
- Serving Size: 1 slice (approx. 125g)
- Calories: 360
- Sugar: 25g
- Sodium: 270mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg