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A delicious pumpkin cheesecake, sliced and garnished with whipped cream and cinnamon, sits on a light beige surface.

Ina Garten Pumpkin Cheesecake

A rich and creamy pumpkin cheesecake with a graham cracker crust, perfect for the fall season.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 8 people
Calories 350 kcal

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.

Notes

For the best texture, use high-quality cream cheese and ensure all ingredients are at room temperature before mixing.
Keyword pumpkin