Description
Indulge in the ultimate fall treat with this delectable Ina Garten Pumpkin Cheesecake Recipe. This creamy cheesecake features a luscious pumpkin filling infused with warm spices, all resting on a buttery graham cracker crust. Perfect for any gathering, from Thanksgiving feasts to cozy dinners, this dessert is sure to impress your guests. With its rich flavor and elegant presentation, it captures the essence of autumn in every bite. Plus, it can be made ahead of time, allowing you to enjoy quality moments with friends and family without the last-minute rush.
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
- Preheat your oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter in a bowl; press into the bottom of a springform pan and bake for 8–10 minutes until golden. Cool.
- For the filling, beat cream cheese and sugars until smooth. Add pumpkin purée, eggs, heavy cream, vanilla extract, and spices; mix until creamy.
- Pour filling over cooled crust and bake for 55–65 minutes or until slightly jiggly in the center.
- Cool at room temperature for an hour before refrigerating for at least four hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 345
- Sugar: 29g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg