Ina Garten Pumpkin Cheesecake
A delightful blend of creamy cheesecake and warm pumpkin spice, this dessert offers a luxurious twist on traditional fall flavors.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter (melted) Must be melted before mixing.
For the Filling
- 2 cups cream cheese (softened) Ensure it is at room temperature.
- 1 cup granulated sugar
- 1 cup canned pumpkin puree Use pure pumpkin, not pumpkin pie filling.
- 3 large eggs Add eggs one at a time.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Bake for 8–10 minutes, then let it cool.
Making the Filling
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add in the pumpkin puree, eggs (one at a time), and vanilla extract. Mix until fully incorporated.
- Finally, add in the spices and salt, blending until the mixture is smooth and well-combined.
Baking
- Pour the filling into the cooled crust, smoothing out the top with a spatula.
- Bake in the preheated oven for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
Cooling and Serving
- Once baked, turn off the oven and leave the cheesecake inside for an hour.
- Let it cool on the counter before transferring to the fridge. Chill for at least 4 hours or overnight.
- When ready to serve, carefully remove from the springform pan. Top with whipped cream and a dusting of cinnamon or any topping of your choice.
Notes
To prevent cracks, bake the cheesecake in a water bath by wrapping the bottom of the springform pan in aluminum foil and placing it in a larger baking dish filled with hot water. Store leftovers in the refrigerator for up to five days or freeze for a month.