When it comes to classic, reliable, and utterly delicious recipes, Ina Garten is a go-to source, and her Ina Garten Pumpkin Cheesecake is no exception! This recipe delivers a perfectly creamy, flavorful, and beautifully spiced pumpkin cheesecake with a classic graham cracker crust. I love making this cheesecake during the fall and holiday season – it’s the ultimate Thanksgiving dessert, but honestly, it’s fantastic any time you’re craving a taste of autumn comfort. It’s rich, elegant, and surprisingly straightforward to make.
Why You’ll Love This Ina Garten Pumpkin Cheesecake
- Classic Flavor: Captures the perfect balance of creamy cheesecake, warm pumpkin spice, and a buttery graham cracker crust.
- Reliable Recipe: Based on Ina Garten’s trusted methods, ensuring great results.
- Creamy Texture: Smooth, rich, and perfectly dense cheesecake filling.
- Perfect for Holidays: An ideal dessert for Thanksgiving, Christmas, or any fall gathering.
- Impressive Dessert: Looks beautiful and tastes incredibly decadent.
Ingredients for Ina Garten Pumpkin Cheesecake
Here’s what you’ll need to make this amazing cheesecake, inspired by Ina Garten. The full list with measurements is in the recipe card below.
Crust
- Graham cracker crumbs (Crumb)
- Sugar (Sweetener)
- Unsalted butter, melted (Fat)
Filling
- Cream cheese, softened (Dairy)
- Sugar (Sweetener)
- Brown sugar, packed (Sweetener)
- Pumpkin purée (not pumpkin pie filling) (Vegetable)
- Large eggs (Binder)
- Egg yolk (Binder)
- Heavy cream (Dairy)
- Vanilla extract (Flavoring)
- Ground cinnamon (Spice)
- Ground nutmeg (Spice)
- Ground ginger (Spice)
- Salt (Seasoning)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
While this Ina Garten Pumpkin Cheesecake is classic perfection, here are a few ideas:
- Gingersnap Crust: Substitute crushed gingersnap cookies for the graham crackers for a spicier base.
- Add Nuts: Add chopped pecans or walnuts to the crust or sprinkle over the top before chilling.
- Bourbon: Add a tablespoon of bourbon to the filling for a warmer, more complex flavor.
- Chocolate Drizzle: Drizzle melted dark or white chocolate over the chilled cheesecake.
- Different Spices: Adjust the spice blend – add a pinch of cloves or allspice if you like.
How to Make Ina Garten Pumpkin Cheesecake
Let me show you the steps to create this delicious Ina Garten Pumpkin Cheesecake:
Prepare the Crust
- First, I preheat the oven to 350°F (175°C).
- In a medium bowl, I mix the graham cracker crumbs, sugar, and melted butter until combined.
- I press this mixture evenly into the bottom of a 9-inch springform pan. I use the back of a spoon or the bottom of a glass to pack it tightly.
- I bake the crust for 8–10 minutes until golden and set. Then, I let it cool completely on a wire rack.
Make the Filling
- In a large mixing bowl (preferably using a stand mixer with the paddle attachment or a hand mixer), I beat the softened cream cheese and granulated sugar together until smooth and creamy.
- I add the packed brown sugar, pumpkin purée, eggs, egg yolk, heavy cream, and vanilla extract. I mix until everything is well combined, scraping down the sides of the bowl as needed.
- Finally, I stir in the ground cinnamon, nutmeg, ginger, and salt, ensuring the spices are evenly distributed throughout the filling for that perfect Ina Garten Pumpkin Cheesecake flavor.
Assemble and Bake
- I pour the pumpkin filling over the cooled crust, smoothing the top with a spatula.
- Optional but recommended for even baking: I place the springform pan on a baking sheet to catch any potential drips (especially important if not using a water bath, although a water bath is best for preventing cracks).
- I bake at 350°F (175°C) for 55–65 minutes, or until the edges of the cheesecake are set and the center is still slightly jiggly when gently shaken.
Cool and Chill (Crucial Steps!)
- I remove the cheesecake from the oven and let it cool completely at room temperature for about 1 hour. Cooling slowly helps prevent cracking.
- Once at room temperature, I transfer the cheesecake (still in the springform pan) to the refrigerator.
- I chill for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely and the flavors to meld.
Serve
- Remove cheesecake from springform pan.
- Serve
Tips and Tricks for the PERFECT Pumpkin Cheesecake
Here are my secrets for making the best Ina Garten Pumpkin Cheesecake:
- Room Temperature Ingredients: Ensure your cream cheese, eggs, and heavy cream are at room temperature (except when whipping cream if making a topping) for a smooth, lump-free filling.
- Don’t Overmix: Especially after adding the eggs! Overmixing incorporates too much air, which can lead to cracks during baking and cooling. Mix on low speed just until combined.
- Use Pure Pumpkin Purée: Make sure you use 100% pure pumpkin purée, not pumpkin pie filling, which contains added sugar and spices.
- Water Bath (Highly Recommended): While not explicitly in these instructions, baking cheesecake in a water bath (wrapping the springform pan tightly in foil and placing it in a larger pan with hot water) promotes even baking and helps prevent cracks.
- Slow Cooling: Allowing the cheesecake to cool gradually (first at room temperature, then in the fridge) is key to preventing cracks. Avoid sudden temperature changes.
- Chill Thoroughly: Don’t rush the chilling process! The cheesecake needs several hours (ideally overnight) to fully set and develop its classic dense, creamy texture.
How to Serve
This Ina Garten Pumpkin Cheesecake is delicious served:
- Plain: Let the classic pumpkin spice and cheesecake flavors shine.
- With Whipped Cream: A dollop of lightly sweetened whipped cream is a perfect complement.
- With Caramel Sauce: Drizzle with caramel sauce for extra decadence.
- With Candied Pecans: Add a sprinkle of candied pecans for crunch.
- Dusting of Cinnamon: A simple sprinkle of cinnamon enhances the presentation.
Serve chilled directly from the refrigerator.
Make Ahead and Storage
Cheesecake is an excellent make-ahead dessert! You can bake this Ina Garten Pumpkin Cheesecake up to 2 days in advance. Store it, covered tightly, in the refrigerator. Leftovers will keep well in the refrigerator for up to 5 days.
FAQs about Ina Garten Pumpkin Cheesecake
- Can I use a pre-made graham cracker crust?
- Yes, you can use a store-bought 9-inch graham cracker crust to save time.
- Why did my cheesecake crack?
- Cracking can happen due to overmixing (especially after adding eggs), overbaking, or cooling the cheesecake too quickly. Using a water bath and cooling slowly helps prevent cracks.
- Can I freeze this cheesecake?
- Yes! Cool the cheesecake completely, then wrap it tightly in plastic wrap and then foil. Freeze for up to 1-2 months. Thaw overnight in the refrigerator before serving.
Enjoy this classic, creamy, and perfectly spiced Ina Garten Pumpkin Cheesecake! It’s a truly wonderful dessert for the fall season and beyond.
Print
Ina Garten’s Perfect Pumpkin Cheesecake
- Prep Time: 25 minutes
- Chill Time: 6 hours
- Cook Time: 1 hour 15 minutes
- Total Time: 7 hours 40 minutes
- Yield: 10–12 1x
- Category: Dessert, Cheesecake
- Cuisine: American
Description
This Pumpkin Cheesecake, inspired by Ina Garten, is rich, creamy, and perfectly spiced. It features a classic graham cracker crust and a smooth pumpkin cheesecake filling infused with warm autumn spices.
Ingredients
Scale
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (from about 10–12 full crackers)
- 1/4 cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Pumpkin Cheesecake Filling:
- 24 ounces (three 8-ounce blocks) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 1/4 cups pure pumpkin purée (not pumpkin pie filling)
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1/4 cup heavy cream, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Optional Toppings:
- Whipped cream
- Caramel sauce
- Sprinkle of cinnamon
Instructions
-
Prepare the Crust:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Combine Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly moistened.
- Press into Pan: Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides, if desired) of a 9-inch springform pan. Use the bottom of a measuring cup or glass to pack it tightly.
- Bake Crust: Bake the crust for 8-10 minutes, or until lightly golden and set.
- Cool Crust: Let the crust cool completely on a wire rack while you prepare the filling. Keep the oven preheated.
-
Make the Filling:
- Beat Cream Cheese and Sugars: In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or hand mixer), beat the softened cream cheese on medium speed until completely smooth and creamy. Add the granulated sugar and packed brown sugar. Continue beating until smooth, scraping down the sides of the bowl as needed.
- Add Pumpkin and Wet Ingredients: Add the pumpkin purée, room-temperature eggs, room-temperature egg yolk, room-temperature heavy cream, and vanilla extract. Mix on low speed until just combined. Do not overmix.
- Add Spices: Stir in the ground cinnamon, ground nutmeg, ground ginger, and salt until evenly distributed.
-
Assemble and Bake:
- Pour Filling: Pour the pumpkin cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- Prepare for Baking: Place the springform pan on a baking sheet (to catch potential drips). Optional but recommended for preventing cracks: Prepare a water bath by wrapping the springform pan tightly in heavy-duty aluminum foil and placing it in a larger roasting pan. Fill the roasting pan with about 1 inch of hot water.
- Bake: Bake at 350°F (175°C) for 55-65 minutes, or until the edges of the cheesecake are set and the center is still slightly jiggly when the pan is gently shaken.
-
Cool and Chill:
- Cool in Oven: Turn off the oven. Let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks.
- Cool at Room Temperature: Remove the cheesecake from the oven (and water bath, if used). Let it cool completely at room temperature on a wire rack.
- Chill: Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely chilled and set.
-
Serve: Carefully remove the sides of the springform pan before serving. Slice and serve chilled, with whipped cream, caramel sauce, or a sprinkle of cinnamon, if desired.
Notes
- Cream Cheese: Ensure the cream cheese is fully softened to room temperature to prevent lumps in the filling.
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling.
- Room Temperature Ingredients: Using room-temperature eggs and heavy cream helps ensure a smooth, evenly incorporated filling.
- Mixing: Avoid overmixing the batter once the eggs are added, as this can incorporate too much air and lead to cracks. Mix on low speed until just combined.
- Water Bath (Optional): While optional, using a water bath helps the cheesecake bake more evenly and gently, reducing the risk of cracks. Make sure the springform pan is wrapped very securely if using this method.
- Doneness: The cheesecake is done when the edges are set, but the center still has a slight wobble. It will continue to set as it cools and chills.
- Cooling/Chilling: The slow cooling process and thorough chilling are crucial for the texture and preventing cracks. Don’t rush these steps!
- Storage: Store leftover cheesecake covered in the refrigerator for up to 5 days.