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Ina Garten Pumpkin Cheesecake Recipe

Ina Garten Pumpkin Cheesecake Recipe
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Indulge in the flavors of fall with this delightful Ina Garten Pumpkin Cheesecake Recipe. This rich and creamy dessert features a smooth pumpkin filling enhanced by warm spices, making it the perfect treat for any occasion, from festive gatherings to cozy family dinners. The buttery crust provides a delightful contrast to the silky filling, while optional toppings like whipped cream or caramel sauce allow for customization that will impress your guests. Easy to make ahead of time and versatile enough for any gathering, this pumpkin cheesecake is sure to become a seasonal favorite.

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 extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • ¼ tsp salt

Instructions

  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan and bake for 8–10 minutes until golden. Cool.
  2. In a large bowl, beat softened cream cheese with sugar until smooth. Gradually mix in brown sugar, pumpkin purée, eggs plus yolk, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined.
  3. Pour the filling over the cooled crust and bake for 55–65 minutes until mostly set but still slightly jiggly in the center.
  4. Cool at room temperature for about an hour before transferring to the refrigerator to chill for at least four hours or overnight.
  5. Once chilled, remove from the springform pan, slice into portions, and serve with your choice of toppings.

Nutrition

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