Ina Garten Pumpkin Cheesecake Recipe

If you’re craving a dessert that perfectly blends creamy richness with the warm, comforting flavors of fall, you are absolutely going to love the Ina Garten Pumpkin Cheesecake Recipe. This is no ordinary pumpkin pie—Ina’s version boasts a luscious cream cheese base combined with the iconic spices of pumpkin purée, baked into a buttery graham cracker crust. It’s the kind of dessert that’ll have everyone asking for seconds and feeling all cozy inside, whether you’re celebrating a holiday or just indulging in a seasonal treat.

Ingredients You’ll Need

Gathering the ingredients for this cheesecake is delightfully straightforward, but each one plays a vital role in creating its iconic flavor and creamy texture. From the crunchy, buttery crust to the silky, spiced filling, every component contributes to what makes this dessert unforgettable.

• 1½ cups graham cracker crumbs: Provides a crunchy, golden base that balances the creamy filling perfectly.
• ¼ cup sugar: Adds just the right amount of sweetness to the crust without overpowering it.
• 6 tbsp melted unsalted butter: Binds the crumbs together and enriches the crust with a luscious, buttery flavor.
• 24 oz cream cheese, softened: The star of the show, lending the cheesecake its signature smooth and tangy texture.
• 1 cup sugar: Sweetens the filling to the perfect degree for a dessert that’s indulgent without being cloying.
• ½ cup packed brown sugar: Brings warmth and depth, enhancing the pumpkin spices beautifully.
• 1¼ cups pumpkin purée: The essence of fall, imparting natural sweetness and that lovely orange hue.
• 3 large eggs + 1 yolk: Help the filling set up while keeping it silky, not rubbery.
• ¼ cup heavy cream: Adds richness and smoothness to the filling’s texture.
• 1 tsp vanilla: Enhances all the flavors with a sweet, aromatic touch.
• 1 tsp cinnamon: Classic spice that pairs perfectly with pumpkin.
• ½ tsp nutmeg: Adds a slightly sweet, nutty warmth.
• ¼ tsp ginger: Gives a hint of subtle heat and complexity.
• ¼ tsp salt: Balances the sweetness and intensifies the spices.

How to Make Ina Garten Pumpkin Cheesecake Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 350°F. Mix together the graham cracker crumbs, sugar, and melted butter until everything is evenly combined and looks like wet sand. Press this mixture firmly into the bottom of a springform pan, smoothing it out to create an even layer. Bake the crust for about 8 to 10 minutes until it’s lightly golden and fragrant. Let it cool while you prepare the filling—this step is essential for that perfect crisp base that melts in your mouth.

Step 2: Mix the Filling

In a large bowl, use a mixer to beat the softened cream cheese and cup of sugar until completely smooth and creamy. Next, add the brown sugar, pumpkin purée, eggs and yolk, heavy cream, vanilla, and all the spices—cinnamon, nutmeg, ginger, and salt. Mix everything together just until smooth, being careful not to overbeat. The spices combined with the pumpkin make this filling incredibly fragrant and inviting, hinting at every comforting fall flavor you want in a dessert.

Step 3: Bake the Cheesecake

Pour the luscious filling over your cooled crust, spreading it evenly. Place the springform pan on the center rack of your oven and bake for 55 to 65 minutes. You’ll want the cheesecake to be mostly set with a slight jiggle in the middle when you gently shake the pan. This delicate bake time ensures the perfect creamy yet firm texture that Ina Garten’s recipe is famous for.

Step 4: Cool and Chill

Once the baking is done, let your cheesecake cool at room temperature for about an hour. This allows it to settle and finish cooking from residual heat. After that, pop the cheesecake into the refrigerator and chill it for at least 4 hours or preferably overnight. This chilling time is what gives the cheesecake its signature sliceability and deepens the flavors beautifully.

Step 5: Serve and Enjoy

When you’re ready to serve, carefully remove the cheesecake from the springform pan and slice it with a sharp knife. Each slice reveals the creamy, spiced pumpkin filling atop the buttery crust, making it irresistible. You can enjoy it plain or add a dollop of your favorite topping. Trust me, this will be the star of your dessert table!

How to Serve Ina Garten Pumpkin Cheesecake Recipe

Garnishes

This pumpkin cheesecake is delicious on its own but garnishing it adds a special touch. Try a sprinkle of ground cinnamon or nutmeg on top to enhance the warm spices. A swirl of homemade whipped cream or a drizzle of caramel sauce pairs wonderfully, layering on extra indulgence and contrasting textures.

Side Dishes

Serve slices alongside fresh berries or a small scoop of vanilla bean ice cream to brighten up the richness. For an adult twist, a glass of spiced rum or cozy chai tea complements the comforting pumpkin flavors perfectly.

Creative Ways to Present

If you want to impress, serve the cheesecake in individual jars or mini springform pans for a charming presentation. You can also top each slice with toasted pecans or candied ginger for added texture and an eye-catching look that guests will love.

Make Ahead and Storage

Storing Leftovers

Your leftover pumpkin cheesecake will keep beautifully in the fridge for up to 5 days when covered tightly with plastic wrap or stored in an airtight container. This allows the flavors to meld even more, meaning it tastes just as fantastic the next day.

Freezing

You can freeze this cheesecake if you want to prepare ahead or save extras. Wrap it well with plastic wrap and then aluminum foil, and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge so it keeps its creamy texture.

Reheating

This cheesecake is best served chilled, but if you prefer a softer texture, let it sit at room temperature for 20 minutes before slicing. Avoid microwaving as it can cause the cream cheese filling to become grainy.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin purée is perfect for this cheesecake and is what Ina Garten typically recommends for consistent texture and flavor. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.

Do I need a water bath to bake this cheesecake?

Nope! Unlike some other cheesecakes, Ina Garten’s pumpkin cheesecake doesn’t require a water bath. The recipe’s careful bake time ensures it cooks evenly and sets with that ideal creamy texture without the fuss of a bain-marie.

Can I make this recipe gluten-free?

Yes! Simply substitute the graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies. Just check that all other ingredients are gluten-free as well to keep it safe for those with sensitivities.

How long should I chill the cheesecake before serving?

For the best texture and flavor, chilling at least 4 hours, preferably overnight, is key. This allows the cheesecake to firm up nicely and lets the spiced pumpkin flavor fully develop.

Can I double this recipe for a larger crowd?

You can double or even triple the ingredients to make a bigger cheesecake, but be mindful of your oven size and pan dimensions. Baking time might increase slightly, so watch closely and test doneness with a gentle jiggle test.

Final Thoughts

There’s something truly magical about the Ina Garten Pumpkin Cheesecake Recipe—it’s the kind of dessert that feels like a warm hug on a chilly day. Whether you’re baking for family gatherings or cozy nights in, this cheesecake brings a little slice of fall happiness to every forkful. Give it a try and enjoy every luscious, spiced bite!

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