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Ina Garten Pumpkin Cheesecake

Ina Garten Pumpkin Cheesecake
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The Ina Garten Pumpkin Cheesecake is a rich and creamy dessert that blends the smooth texture of classic cheesecake with the warm flavors of pumpkin and fall spices. Made with ingredients like cream cheese, pumpkin puree, sugar, eggs, cinnamon, and nutmeg, this cheesecake has a silky filling and a buttery crust. It is especially popular during autumn holidays such as Thanksgiving, but it works just as well for any cozy gathering. The dessert requires some baking and chilling time, but the final result is a smooth, flavorful cheesecake that feels both elegant and comforting.

Ingredients

Scale

For the crust:

  • 1 ½ cups graham cracker crumbs

  • ¼ cup granulated sugar

  • ½ cup unsalted butter, melted

For the cheesecake filling:

  • 3 packages (8 oz each) cream cheese, softened

  • 1 cup pumpkin puree

  • ¾ cup granulated sugar

  • ½ cup brown sugar

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • ½ cup sour cream

Instructions

  • Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter until evenly combined.

  • Press the crust: Press the crumb mixture firmly into the bottom of a springform pan.

  • Bake the crust: Bake the crust at 180°C (350°F) for about 8–10 minutes, then let it cool slightly.

  • Beat cream cheese: In a mixing bowl, beat cream cheese until smooth and creamy.

  • Add pumpkin and sugar: Mix pumpkin puree, granulated sugar, and brown sugar into the cream cheese.

  • Add eggs gradually: Add eggs one at a time while mixing on low speed.

  • Add flavorings: Stir in vanilla extract, cinnamon, nutmeg, and cloves.

  • Blend sour cream: Mix sour cream into the batter until smooth.

  • Pour filling over crust: Spread the cheesecake batter evenly in the prepared pan.

  • Bake the cheesecake: Bake at 165°C (325°F) for 50–60 minutes until the center is slightly set.

  • Cool gradually: Turn off the oven and let the cheesecake cool inside with the door slightly open.

  • Chill before serving: Refrigerate the cheesecake for at least 4 hours or overnight.

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