Ina Garten Pumpkin Cheesecake Recipe

I just made a Baked Pumpkin Cheesecake so ridiculously creamy and spiced that you’ll scroll for the recipe even if you swore off sweets.

I adore Ina Garten’s Pumpkin Cheesecake because it’s dense and slyly smooth, the kind that makes me pause mid-bite. I love how real cream cheese sings with canned pumpkin puree, and that hint of pumpkin pie spice that keeps me coming back.

It’s not precious. It’s loud, rich, and somehow familiar like a better version of Olive Garden Pumpkin Cheesecake but homemade.

And the filling? Silky, pumpkin cheesecake filling that holds a fork and melts at the same time.

I get obsessed. I will take a big slice and not apologize for it.

Zero regrets, just crumbs and bliss today.

Ingredients

• Graham cracker crumbs: crunchy base that gives the cheesecake structure and contrast.
• Granulated sugar (crust): sweetens the crust so it’s not bland at all.
• Unsalted butter: binds crumbs together and makes the crust rich and tender.
• Cream cheese: creamy, tangy heart of the cake; it’s what makes it cheesecake.
• Granulated sugar (filling): smooths the tang and keeps the filling silky sweet.
• Pumpkin puree: adds cozy pumpkin body and color, not overly spiced or heavy.
• Eggs plus yolk: they set the filling so it’s dense but not rubbery.
• Sour cream: brightens and loosens the texture, gives a slight tangy creaminess.
• Pumpkin pie spice: warm spice notes that scream fall without being cloying.
• Vanilla extract: rounds flavors, softens edges, and makes it taste homemade.
• Kosher salt: it tightens flavors and keeps sweetness from tasting flat.

Ingredient Quantities

• 2 cups graham cracker crumbs (about 16 full crackers)
• 1/4 cup granulated sugar for the crust
• 6 tablespoons unsalted butter, melted
• 24 ounces cream cheese (three 8-ounce packages), softened
• 1 cup granulated sugar for the filling
• 1 cup canned pumpkin puree
• 3 large eggs plus 1 egg yolk, room temperature
• 1/2 cup sour cream
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

How to Make this

1. Preheat the oven to 350 degrees F. Wrap the outside of a 9 inch springform pan with heavy duty foil so water wont leak in later.

2. Make the crust: mix 2 cups graham cracker crumbs with 1/4 cup sugar and 6 tablespoons melted unsalted butter until moist and holds together when pressed. Press the crumbs firmly into the bottom of the prepared pan and a little up the sides. Chill in the fridge while you make the filling.

3. Beat 24 ounces softened cream cheese and 1 cup granulated sugar in a large bowl until totally smooth and no lumps remain, scraping the bowl a few times.

4. Add 1 cup canned pumpkin puree, 3 large eggs plus 1 egg yolk, and 1/2 cup sour cream and mix on low just until combined. Dont overmix or you’ll add too much air.

5. Stir in 1 tablespoon pumpkin pie spice, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Give a final gentle mix and scrape the bowl so everything is evenly incorporated.

6. Pour the filling into the chilled crust. Tap the pan gently on the counter to release any big air bubbles.

7. Place the wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan to come about halfway up the sides of the springform pan to make a water bath. This helps prevent cracks.

8. Bake at 350 degrees F for about 1 hour, or until the edges are set and the center still jiggles slightly when you gently shake the pan. Turn the oven off, prop the door open slightly and let the cheesecake sit in the warm oven for 1 hour to cool slowly.

9. Remove the cheesecake from the water bath, unwrap the foil, and cool completely on a wire rack. Then refrigerate uncovered for at least 8 hours or overnight to fully set.

10. Run a thin knife around the edges before releasing the springform. Slice with a hot, clean knife for neat pieces. Keeps well in the fridge for several days and tastes even better after a day.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9-inch springform pan
3. Heavy-duty aluminum foil
4. Large roasting pan (for the water bath)
5. Electric mixer or stand mixer
6. Mixing bowls (one large for filling, one for crust)
7. Measuring cups and spoons
8. Rubber spatula and wooden spoon
9. Wire cooling rack and a thin knife for slicing

FAQ

Ina Garten Pumpkin Cheesecake Recipe Substitutions and Variations

• Graham cracker crumbs: swap for crushed digestive biscuits, gingersnaps, or shortbread cookies. Digestives are closest in flavor, gingersnaps add warm spice, shortbread gives a richer crust. You might need to pulse them finer if theyre chunkier.
• Unsalted butter: use melted coconut oil or melted margarine. Coconut oil will firm up more in the fridge and adds a hint of coconut, margarine behaves most like butter but can be a little softer.
• Cream cheese: substitute Neufchâtel for a lower fat option or mascarpone for a silkier, richer filling. Neufchâtel is very similar in taste, mascarpone makes it creamier and a touch sweeter so cut back a bit on sugar if you use it.
• Pumpkin puree: replace with canned sweet potato puree or roasted, mashed butternut squash. Sweet potato is slightly sweeter and denser, but spices and texture work the same; adjust sugar/spices to taste.

Pro Tips

1. Soften the cream cheese way ahead of time, but dont let it get melty. Take it out of the fridge at least 2 hours before mixing, or microwave 5 to 10 seconds at a time until just soft. If it’s still cold you’ll get lumps, if it’s too warm the filling can be runny.

2. Use a low speed and scrape the bowl a bunch. Overmixing whips air into the batter which makes cracks later, so mix just until smooth and no big streaks. Scrape the sides and bottom twice so there’s no little pockets of unmixed cheese.

3. Chill the crust well and press it firmly. A tightly packed crust holds up better when you slice, and chilling stops it from shrinking away from the sides. Press with the bottom of a measuring cup or a flat glass for an even surface.

4. Don’t skip the water bath and be careful with the foil. It slows cooling so the center sets slowly and avoids cracks, but if the foil leaks you’ll get soggy crusts. Test your wrap by filling the springform with water first and check for drips. If youre nervous, double-wrap the bottom.

Ina Garten Pumpkin Cheesecake Recipe

Recipe by Tina Braven

0.0 from 0 votes

I just made a Baked Pumpkin Cheesecake so ridiculously creamy and spiced that you’ll scroll for the recipe even if you swore off sweets.

Pin

Servings

12

servings

Calories

465

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 9-inch springform pan
3. Heavy-duty aluminum foil
4. Large roasting pan (for the water bath)
5. Electric mixer or stand mixer
6. Mixing bowls (one large for filling, one for crust)
7. Measuring cups and spoons
8. Rubber spatula and wooden spoon
9. Wire cooling rack and a thin knife for slicing

Ingredients

• 2 cups graham cracker crumbs (about 16 full crackers)

• 1/4 cup granulated sugar for the crust

• 6 tablespoons unsalted butter, melted

• 24 ounces cream cheese (three 8-ounce packages), softened

• 1 cup granulated sugar for the filling

• 1 cup canned pumpkin puree

• 3 large eggs plus 1 egg yolk, room temperature

• 1/2 cup sour cream

• 1 tablespoon pumpkin pie spice

• 1 teaspoon vanilla extract

• 1/4 teaspoon kosher salt

Directions

• Preheat the oven to 350 degrees F. Wrap the outside of a 9 inch springform pan with heavy duty foil so water wont leak in later.
• Make the crust: mix 2 cups graham cracker crumbs with 1/4 cup sugar and 6 tablespoons melted unsalted butter until moist and holds together when pressed. Press the crumbs firmly into the bottom of the prepared pan and a little up the sides. Chill in the fridge while you make the filling.
• Beat 24 ounces softened cream cheese and 1 cup granulated sugar in a large bowl until totally smooth and no lumps remain, scraping the bowl a few times.
• Add 1 cup canned pumpkin puree, 3 large eggs plus 1 egg yolk, and 1/2 cup sour cream and mix on low just until combined. Dont overmix or you'll add too much air.
• Stir in 1 tablespoon pumpkin pie spice, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Give a final gentle mix and scrape the bowl so everything is evenly incorporated.
• Pour the filling into the chilled crust. Tap the pan gently on the counter to release any big air bubbles.
• Place the wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan to come about halfway up the sides of the springform pan to make a water bath. This helps prevent cracks.
• Bake at 350 degrees F for about 1 hour, or until the edges are set and the center still jiggles slightly when you gently shake the pan. Turn the oven off, prop the door open slightly and let the cheesecake sit in the warm oven for 1 hour to cool slowly.
• Remove the cheesecake from the water bath, unwrap the foil, and cool completely on a wire rack. Then refrigerate uncovered for at least 8 hours or overnight to fully set.
• Run a thin knife around the edges before releasing the springform. Slice with a hot, clean knife for neat pieces. Keeps well in the fridge for several days and tastes even better after a day.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 149g
• Total number of serves: 12
• Calories: 465kcal
• Fat: 32g
• Saturated Fat: 19g
• Trans Fat: 0.21g
• Polyunsaturated: 4.7g
• Monounsaturated: 8.3g
• Cholesterol: 137mg
• Sodium: 319mg
• Potassium: 224mg
• Carbohydrates: 36.3g
• Fiber: 1.8g
• Sugar: 25.2g
• Protein: 7.2g
• Vitamin A: 700IU
• Vitamin C: 2mg
• Calcium: 97mg
• Iron: 1.03mg