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Ina Garten Pumpkin Cheesecake Recipe

Ina Garten Pumpkin Cheesecake Recipe
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★★★★★

5.2 from 8 reviews

Ina Garten’s Pumpkin Cheesecake is a rich and creamy dessert combining the smoothness of classic cheesecake with the warm spices and flavor of pumpkin purée. Perfect for autumn gatherings and holiday celebrations, this cheesecake features a buttery graham cracker crust and a spiced pumpkin filling that bakes to a luscious, silky texture.

Ingredients

Scale

Crust

  • 1½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tbsp melted unsalted butter

Filling

  • 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 ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt

Instructions

  1. Make crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted unsalted butter until the mixture is evenly moistened. Press the mixture firmly and evenly into the bottom of a springform pan to form the crust. Bake the crust for 8 to 10 minutes. Once done, remove from the oven and allow it to cool completely.
  2. Mix filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and continue beating until fully incorporated. Add the brown sugar, pumpkin purée, eggs plus one yolk, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix on medium speed until all ingredients are blended well and the filling is smooth without lumps.
  3. Bake: Pour the pumpkin cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Place the pan in the preheated oven and bake for 55 to 65 minutes, or until the center is mostly set but still slightly jiggly. The edges should be firm and lightly browned.
  4. Cool and chill: Remove the cheesecake from the oven and let it cool on a wire rack for 1 hour at room temperature. After it cools, cover the cheesecake with plastic wrap or foil and refrigerate it for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
  5. Serve: Once chilled, carefully remove the cheesecake from the springform pan. Slice into portions using a sharp knife dipped in warm water and wiped dry for clean cuts. Serve with your favorite toppings such as whipped cream or caramel sauce, if desired.

Notes

  • Use full-fat cream cheese and heavy cream for the creamiest texture.
  • Ensure the cream cheese is fully softened to avoid lumps in the filling.
  • Allow the cheesecake to chill thoroughly for best texture and flavor development.
  • To prevent cracking, avoid overbaking and do not open the oven door frequently during baking.
  • Leftovers should be stored covered in the refrigerator and consumed within 3-4 days.

Nutrition

Keywords: pumpkin cheesecake, Ina Garten dessert, fall dessert, pumpkin recipes, creamy cheesecake, autumn baking

Find it online: https://ricoloranz.com/ina-garten-pumpkin-cheesecake-recipe/