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Ina Garten Pumpkin Cheesecake Recipe

Ina Garten Pumpkin Cheesecake

Indulge in the flavors of fall with Ina Garten’s Pumpkin Cheesecake, a sumptuous dessert that embodies the essence of the season. This cheesecake features a rich, creamy filling infused with warm spices and velvety pumpkin purée, all nestled in a buttery graham cracker crust. Perfect for Thanksgiving, Halloween, or any festive gathering, this dessert is both elegant and approachable. With straightforward steps and customizable toppings like whipped cream and caramel sauce, impress your guests while enjoying the delightful combination of textures and flavors.

  • Total Time: 1 hour 35 minutes
  • Yield: Approximately 12 servings 1x

Ingredients

Scale
  • 1½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tbsp unsalted butter (melted)
  • 24 oz cream cheese (softened)
  • 1 cup sugar
  • ½ cup brown sugar (packed)
  • 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 the oven to 350°F.
  2. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into a springform pan and bake for 8–10 minutes until golden.
  3. In another bowl, beat cream cheese and sugars until smooth; mix in pumpkin purée, eggs, heavy cream, vanilla, spices, and salt until creamy.
  4. Pour filling over cooled crust; bake for 55–65 minutes until slightly jiggly in the center.
  5. Cool at room temperature for one hour before refrigerating for at least four hours or overnight to set.
  • Author: Natalia
  • Prep Time: 30 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approximately 135g)
  • Calories: 400
  • Sugar: 32g
  • Sodium: 320mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 95mg

Keywords: For an even richer flavor, use fresh pumpkin purée instead of canned. To avoid cracks in your cheesecake, consider baking it in a water bath or cooling it slowly at room temperature before chilling.