Luscious Ina Garten Pumpkin Cheesecake Recipe

Ina Garten’s pumpkin cheesecake whispers autumn’s sweet symphony in every luxurious bite.

Silky cream cheese cradles warm seasonal spices, creating a dessert that dances between comfort and elegance.

Layers of rich pumpkin and smooth cheese weave a culinary tapestry that tingles taste buds.

This decadent masterpiece transforms simple ingredients into a sensational experience that feels both classic and innovative.

Delicate spices swirl through a creamy landscape, promising a dessert that speaks directly to your soul.

Each forkful tells a story of carefully balanced flavors and expert technique.

You’ll want to savor every moment of this extraordinary autumn indulgence.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 1 hour 40 minutes

Total Time: 1 hour 30 minutes

Calories: 480 kcal

Servings: 8

Everything in Ina Garten Pumpkin Cheesecake

• Gingersnap Cookies: Choose crisp, spicy cookies for robust flavor and perfect crunch.
• Walnuts: Select fresh, whole walnuts with rich, buttery texture and minimal bitterness.
• Granulated Sugar: Pick fine, pure sugar for smooth binding and balanced sweetness.
• Unsalted Butter: Use high-quality butter with clean, rich dairy notes for supreme richness.

• Cream Cheese: Opt for full-fat, room temperature cream cheese for luxurious, silky texture.
• Granulated Sugar: Ensure fine, consistent sugar for seamless blending.
• All-Purpose Flour: Select unbleached flour for subtle stabilizing effect.
• Large Eggs: Choose fresh, room temperature eggs for smooth incorporation.
• Vanilla Extract: Pick pure vanilla for deep, aromatic flavor enhancement.

• Large Egg: Select fresh egg for binding and structure.
• Pumpkin Pie Spice: Choose freshly ground blend for vibrant, warm aromatics.
• Canned Pumpkin Puree: Pick 100% pure pumpkin without added sugars or spices.

Tools for Ina Garten Pumpkin Cheesecake Success

• Springform pan (10-inch): Perfect for creating tall, beautiful cheesecakes without damaging the delicate crust.
• Large mixing bowl: Essential for blending cream cheese, sugar, and other ingredients smoothly.
• Electric mixer: Helps create a silky-smooth cream cheese base with minimal effort.
• Measuring cups and spoons: Ensures precise ingredient quantities for a consistent result.
• Spoon: Great for creating beautiful swirling patterns in the cheesecake layers.
• Aluminum foil: Protects the cheesecake from burning during the extended baking process.
• Kitchen rack: Provides a cool surface for the cheesecake to rest after baking.
• Sharp knife: Helps slice the cheesecake cleanly for picture-perfect servings.

How to Make Ina Garten Pumpkin Cheesecake Perfectly

Craft Creamy Pumpkin Cheesecake

• Create Crumbly Foundation

Crush gingersnap cookies and walnuts into fine crumbs. Mix with sugar and melted butter. Press this delectable mixture firmly into a springform pan, ensuring an even base that reaches slightly up the sides. This crunchy layer sets the stage for your decadent dessert.

• Whip Smooth Cream Cheese Base

Beat cream cheese until silky and lump-free. Gently incorporate eggs one at a time, stirring in vanilla for a rich undertone. The key is maintaining a smooth, velvety texture that will melt in your mouth.

• Infuse Pumpkin Essence

Divide cream cheese mixture, reserving a portion. To the separated batch, fold in pumpkin puree and warming spices. Blend until the mixture transforms into a rich, autumn-inspired filling with vibrant orange hues.

• Layer Swirling Patterns

Pour alternating layers of pumpkin and plain cream cheese mixtures. Use a knife to create beautiful marbled swirls, turning your cheesecake into an edible work of art. Each gentle sweep promises a delightful visual and flavor surprise.

• Bake with Precision

Start with high heat to set the crust, then reduce temperature for gentle cooking. Cover with foil to prevent excessive browning. This method ensures a perfectly creamy interior with a golden exterior.

• Chill and Serve

Allow cheesecake to cool gradually, first in the oven, then at room temperature. Refrigerate for several hours to let flavors meld and texture set. Slice and savor each heavenly bite of your homemade masterpiece.

Flavor Enhancements for Pumpkin Cheesecake

• Enhance Your Cheesecake Game: Pro Tips and Flavor Adventures
• Prevent Cracking Catastrophe: Gentle mixing and gradual temperature changes prevent unsightly surface cracks. Always beat cream cheese mixture on low speed and avoid overmixing to maintain a smooth, silky texture.
• Customize Crust Creativity: Swap gingersnap cookies with graham crackers, chocolate wafers, or pecan sandies for unique flavor profiles. Experiment with different nuts like almonds or pecans to add extra crunch and depth to your crust.
• Swirl Like a Pro: Use a thin knife or toothpick to create intricate marbling patterns. Drag the utensil gently through the layers in figure-eight or zigzag motions for Instagram-worthy visual appeal. Less is more when creating those beautiful swirls.
• Make-Ahead Magic: This cheesecake tastes even better after overnight chilling. Prepare up to 3 days in advance and store covered in refrigerator. Garnish with whipped cream, caramel drizzle, or toasted pumpkin seeds just before serving for maximum wow factor.

Presenting Ina Garten Pumpkin Cheesecake Beautifully

• Garnish with Spiced Elegance: Dust the top of the cheesecake with a light sprinkle of pumpkin pie spice or cinnamon for an extra aromatic touch that enhances the seasonal flavor profile.
• Pair with Creamy Companions: Serve alongside a dollop of fresh whipped cream or a scoop of vanilla bean ice cream to complement the rich, velvety texture of the cheesecake.
• Decorate with Nutty Crunch: Sprinkle some toasted chopped walnuts or pecans around the edge of the slice to add a delightful crunch and echo the nutty notes in the gingersnap crust.
• Present with Seasonal Flair: Garnish with small candied pumpkin seeds or a drizzle of caramel sauce to elevate the dessert's autumnal charm and create a visually stunning presentation.

Tips for Saving Ina Garten Pumpkin Cheesecake

• Preserve Freshness: Store your pumpkin cheesecake in an airtight container in the refrigerator for up to 5 days, keeping its delightful texture and flavor intact.
• Freezing Magic: Wrap individual slices or the entire cheesecake tightly in plastic wrap and aluminum foil, then freeze for maximum 2 months. Thaw overnight in the refrigerator before serving.
• Slice Smart: Cut clean, precise portions by using a sharp knife dipped in hot water and wiped dry between each slice. This technique ensures beautiful, smooth edges every time.
• Serving Strategy: Remove cheesecake from refrigerator 15-20 minutes before serving to allow it to slightly soften, enhancing its creamy texture and letting the flavors bloom fully.

Elegant Ina Garten Pumpkin Cheesecake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 9 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Ina Garten’s pumpkin cheesecake offers a luxurious autumn dessert blending creamy richness with warm spices. Silky smooth filling nestles atop a graham cracker crust, promising delightful seasonal comfort you will savor to the last bite.

---

Ingredients

Scale 1x2x3x

• 3 packages (8 oz / 226 g) cream cheese, softened
• 6 eggs
• 1 can (15 oz / 425 g) pumpkin
• 1.75 cups sugar
• 1.5 cups finely ground gingersnap cookies
• 5 tbsps (74 ml) butter, melted
• 0.25 cup finely ground walnuts
• 0.25 cup sugar
• 3 tbsps all-purpose flour
• 1.5 tsps pumpkin pie spice
• 1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Crust Preparation: Pulverize gingersnap cookies and walnuts into fine crumbs, blending with sugar and melted butter. Press the mixture firmly into a 10-inch springform pan, creating an even base that climbs slightly up the sides.
2. Cream Cheese Base: Whip cream cheese, sugar, and flour until silky smooth. Integrate eggs individually, ensuring each is thoroughly incorporated. Fold in vanilla extract, maintaining a luxurious, velvety consistency.
3. Pumpkin Infusion: Separate the cream cheese mixture, reserving a portion. Introduce an additional egg, ground pumpkin pie spice, and pumpkin puree to the remaining base, stirring until achieving a uniform amber-toned blend.
4. Layering Technique: Alternate pumpkin and original cream cheese mixtures in the prepared crust, creating a marbled effect by gently swirling with a spoon to produce an artistic, swirled pattern.
5. Baking Process: Initiate baking at 500°F for 10 minutes, then immediately reduce temperature to 200°F. Continue baking for approximately 90 minutes, covering with aluminum foil to prevent over-browning. Allow the cheesecake to rest in the oven with the door slightly open for 20-30 minutes after cooking.
6. Cooling and Setting: Transfer to a wire rack, allowing 15 minutes of room temperature cooling. Refrigerate for a minimum of 6 hours or overnight to achieve optimal texture and flavor integration.

Notes

• Precise Crust Pressing: Firmly pack the gingersnap-walnut mixture to create a stable, compact base that won’t crumble when serving.
• Temperature Technique: The high-heat initial baking followed by low-temperature cooking prevents cracking and ensures a creamy, smooth cheesecake texture.
• Gradual Egg Incorporation: Add eggs one at a time and mix gently to maintain a silky, lump-free batter that prevents overbeating and potential separation.
• Cooling Ritual: Allowing the cheesecake to cool slowly in the oven and then at room temperature helps prevent surface cracks and promotes even setting.

• Prep Time: 30 minutes
• Cook Time: 1 hour 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 480
• Sugar: 47 g
• Sodium: 370 mg
• Fat: 30 g
• Saturated Fat: 17 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 160 mg