Pumpkin cheesecake is a rich and decadent dessert that perfectly captures the flavors of fall. Ina Garten’s version of this classic treat combines a creamy pumpkin-spiced filling with a buttery graham cracker crust. It’s an elegant dessert that’s perfect for the holidays or any special occasion.

What is Ina Garten Pumpkin Cheesecake?

Ina Garten’s Pumpkin Cheesecake is a creamy and luscious dessert featuring a spiced pumpkin filling nestled in a crisp graham cracker crust. Topped with a dollop of whipped cream or caramel sauce, this cheesecake is a show-stopping centerpiece for any dessert table.

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Reasons to Try Ina Garten Pumpkin Cheesecake

Rich and creamy: The perfect balance of pumpkin flavor and creamy texture.
Holiday favorite: A festive dessert ideal for Thanksgiving or Christmas.
Make-ahead convenience: Prepare it the day before to save time.
Elegant presentation: A stunning dessert to impress guests.
Customizable: Easily adapted with toppings or crust variations.

Ingredients Needed to Make Ina Garten Pumpkin Cheesecake

For the crust:

Graham cracker crumbs: 1 1/2 cups
Sugar: 1/4 cup
Unsalted butter: 6 tablespoons, melted

For the filling:

Cream cheese: 24 ounces (3 blocks), softened
Sugar: 1 cup
Brown sugar: 1/2 cup, packed
Pumpkin purée: 1 1/4 cups (not pumpkin pie filling)
Eggs: 3 large
Egg yolk: 1
Heavy cream: 1/4 cup
Vanilla extract: 1 teaspoon
Ground cinnamon: 1 teaspoon
Ground nutmeg: 1/2 teaspoon
Ground ginger: 1/4 teaspoon
Salt: 1/4 teaspoon

Instructions to Prepare Ina Garten Pumpkin Cheesecake

Step 1: Prepare the crust

Preheat the oven to 350°F (175°C).
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon to pack it tightly.
Bake for 8–10 minutes until golden and set. Let it cool completely.

Step 2: Make the filling

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the brown sugar, pumpkin purée, eggs, egg yolk, heavy cream, and vanilla extract. Mix until well combined.
Stir in cinnamon, nutmeg, ginger, and salt, ensuring the spices are evenly distributed.

Step 3: Assemble and bake

Pour the pumpkin filling over the cooled crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet to catch any drips.
Bake at 350°F (175°C) for 55–65 minutes, or until the edges are set and the center is slightly jiggly.

Step 4: Cool and chill

Remove the cheesecake from the oven and let it cool at room temperature for 1 hour.
Transfer to the refrigerator and chill for at least 4 hours, or overnight, to set completely.

Step 5: Serve and enjoy

Remove the cheesecake from the springform pan. Slice and serve with whipped cream, caramel sauce, or a sprinkle of cinnamon.

What Goes Well With Ina Garten Pumpkin Cheesecake

Whipped cream: A light topping to balance the richness.
Caramel drizzle: Adds sweetness and a glossy finish.
Candied pecans: A crunchy topping that complements the creamy texture.
Spiced coffee: Perfect for pairing with the warm spices of the cheesecake.
Fresh berries: Raspberries or cranberries add a refreshing tartness.

Key Tips for Making Ina Garten Pumpkin Cheesecake

Use room temperature ingredients: This ensures a smooth, lump-free filling.
Don’t overmix: Overmixing can incorporate too much air, leading to cracks in the cheesecake.
Water bath method: Place the pan in a water bath to prevent cracking during baking.
Chill thoroughly: Allow enough time for the cheesecake to chill and set completely.
Run a knife around the edge: Do this before removing the springform ring to ensure clean sides.

Creative Variations of Ina Garten Pumpkin Cheesecake

Gingersnap crust: Replace graham crackers with crushed gingersnaps for extra spice.
Chocolate swirl: Add melted chocolate to part of the filling and swirl it into the pumpkin mixture before baking.
Maple topping: Drizzle with maple syrup or a maple glaze for a sweet twist.
Mini cheesecakes: Divide the crust and filling into a muffin tin for individual servings.

Storage Guidelines for Ina Garten Pumpkin Cheesecake

Refrigerate leftovers: Store in an airtight container in the refrigerator for up to 5 days.
Freeze for later: Wrap slices individually in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.

FAQs

How do you prevent cracks in pumpkin cheesecake?

To prevent cracks in pumpkin cheesecake, bake it in a water bath to maintain even heat and prevent drying out. Avoid overmixing the batter, which can incorporate air bubbles, and let the cheesecake cool gradually to prevent sudden temperature changes.

Can pumpkin cheesecake be made ahead of time?

Yes, pumpkin cheesecake is a great make-ahead dessert. Prepare and bake the cheesecake a day in advance, then refrigerate it overnight to allow the flavors to develop and the texture to set perfectly.

What is the best way to remove a cheesecake from a springform pan?

To remove a cheesecake from a springform pan, run a knife around the edge of the cheesecake to loosen it from the sides before unclipping the springform ring. Use a spatula to gently lift the cheesecake if needed.

Can I freeze pumpkin cheesecake?

Pumpkin cheesecake freezes well. Slice the cheesecake, wrap each piece tightly in plastic wrap and foil, and store in a freezer-safe container. Thaw slices in the refrigerator for a few hours before serving.

Wrapping Up

Ina Garten’s Pumpkin Cheesecake is a decadent and festive dessert that’s sure to be a hit at your next gathering. With its creamy texture, spiced flavor, and buttery crust, this cheesecake is both comforting and sophisticated. It’s a dessert worth savoring all season long!

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