Hey there, fellow bakers! Are you ready to impress your family and friends with a dessert that’s as elegant as it is delicious? Today, I’m thrilled to share with you my take on Ina Garten’s iconic pumpkin cheesecake. This recipe is a game-changer for anyone who loves the warmth of pumpkin spice and the creamy richness of cheesecake. Plus, it’s surprisingly easy to make! Whether you’re planning a fancy Thanksgiving dinner or just want a cozy dessert to enjoy with your loved ones, this pumpkin cheesecake is sure to become a new favorite. So, let’s dive in and get started!
Why You’ll Love This Recipe
- A perfect blend of pumpkin pie and cheesecake, offering the best of both worlds.
- The creamy texture and flavorful spices will make it a standout at any gathering.
- While it looks fancy, the steps are simple and require minimal effort.
- It’s a great make-ahead dessert, perfect for busy schedules.
- The combination of graham cracker crust and whipped cream topping adds a delightful crunch and freshness.
Ingredients
Before we get started, let’s gather all the ingredients you’ll need. Don’t worry, most of these are probably already in your pantry!
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s break this down step by step. I promise, it’s easier than you think!
Step 1: Start the Oven
Preheat your oven to 325°F. While that’s warming up, take a moment to prepare your springform pan. Wrap the bottom and sides with foil to prevent any leaks. Trust me, you don’t want any surprises later!
Step 2: Make the Crust
In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture firmly into the bottom of your prepared springform pan. Bake in the preheated oven for about 10 minutes, or until it’s lightly browned. Let it cool while you work on the filling.
Step 3: Prepare the Filling
In a large mixing bowl, beat the cream cheese until it’s smooth. Add the sugar and mix until fluffy, about 3 minutes. Stir in the pumpkin puree, sour cream, pumpkin pie spice, vanilla extract, and salt. Finally, add the eggs one at a time, mixing gently to avoid air bubbles. Pour this mixture over the cooled crust and give the pan a gentle tap to remove any air bubbles.
Step 4: Bake with a Water Bath
Place the cheesecake pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches about one-third of the height of the cheesecake pan. Bake for 1 ½ hours, or until the edges are set but the center still wobbles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 30-45 minutes. This step is crucial for preventing cracks!
Step 5: Chill and Serve
Once the cheesecake has cooled, refrigerate it for at least 8 hours or overnight. When you’re ready to serve, let it sit at room temperature for 30 minutes. Remove the springform pan sides and top with whipped cream. Slice, serve, and enjoy the oohs and aahs!
Pro Tips for Making the Recipe
- Ensure all your ingredients are at room temperature for a smooth filling.
- Don’t overmix the batter to avoid a dense cheesecake.
- Let the cheesecake cool completely in the pan before refrigerating to prevent cracking.
- For a fancy presentation, garnish with toasted pumpkin seeds or a drizzle of caramel sauce.
How to Serve
This cheesecake is versatile and can be served in various ways to suit your style. Try topping it with:
- A dollop of whipped cream and a sprinkle of cinnamon
- Caramel sauce and toasted pecans
- Fresh berries for a pop of color
Make Ahead and Storage
This recipe is perfect for making ahead of time. Bake and chill the cheesecake up to 2 days before serving. Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 2 months, thawing it in the fridge overnight when you’re ready to serve.
And there you have it, my friends! A deliciously easy pumpkin cheesecake that’s sure to impress. If you’re looking for more dessert inspiration, be sure to check out my How to Make the Best Blueberry Crumble Cheesecake or my How to Make the Best Blueberry Cheesecake Creamy Delight for more tasty ideas. Happy baking!
Ina Garten Pumpkin Cheesecake
Ingredients
- 1 1/4 cups crushed graham crackers
- 5 tablespoons melted unsalted butter
- 2 tablespoons sugar for crust
- 3 packages (8 oz each) cream cheese room temperature
- 1 1/2 cups sugar for filling
- 1 can (15 oz) pure pumpkin puree
- 1/4 cup sour cream
- 1 tablespoon pumpkin pie spice
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 4 large eggs room temperature, lightly beaten
- Whipped cream for topping
Instructions
- Heat oven to 325°F. Wrap a 9-inch springform pan with foil to prevent leaks.
- Mix graham cracker crumbs, melted butter, and sugar. Press into the pan and bake for 10 minutes. Let cool.
- Boil water in a kettle for the water bath.
- Beat cream cheese until smooth. Add sugar, pumpkin, sour cream, spice, vanilla, and salt. Mix in eggs gently.
- Bake in a water bath for 1 1/2 hours. Let cool in the oven with the door ajar, then chill for 8 hours.
- Let cheesecake warm up for 30 minutes before serving. Remove the springform ring and top with whipped cream.
