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Ina Garten Pumpkin Cheesecake Recipe

Ina Garten Pumpkin Cheesecake Recipe
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Indulge in the warm and inviting flavors of fall with this Ina Garten Pumpkin Cheesecake Recipe. This rich, creamy dessert combines the smoothness of cream cheese with the earthy sweetness of pumpkin, perfectly spiced with cinnamon, nutmeg, and ginger. Topped with a delightful graham cracker crust, this cheesecake is not only a feast for the taste buds but also visually stunning, making it an excellent choice for Thanksgiving or any gathering. Whether you’re celebrating a special occasion or simply enjoying a cozy night in, this pumpkin cheesecake is sure to impress your guests and leave them wanting more.

Ingredients

Scale
  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter (melted)
  • 24 oz cream cheese (softened)
  • 1 cup granulated 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).
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until fully mixed. Press into the bottom of a springform pan.
  3. Bake for 8–10 minutes until lightly golden. Allow to cool.
  4. In another bowl, beat softened cream cheese and sugars until creamy. Add pumpkin purée, eggs (and yolk), heavy cream, vanilla extract, and spices; mix until smooth.
  5. Pour filling over cooled crust and bake for 55–65 minutes until mostly set but slightly jiggly in the center.
  6. Cool at room temperature for about an hour; then refrigerate for at least 4 hours before serving.

Nutrition

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