This cheesecake elevates everything you love about pumpkin pie—minus the crust collapse. With velvety cream cheese, pure pumpkin, and a whisper of warm spices, it turns simple ingredients into refined comfort. A water bath gives it that creamy, crack-free finish worthy of praise.
What I’d Make Again
- A balanced lift from pumpkin pie spice, not overpowering—just warming the cream cheese filling.
- Water bath bake—ensures even baking and a lusciously smooth pudding-like center.
- Graham cracker crust with enough butter—flaky yet lightly sweet, perfectly complementing the rich filling.
Tiny Details, Big Impact
- Room-temperature cream cheese and eggs — no lumps, no overmixing.
- 15 oz pumpkin puree — I stick with pure pumpkin, not pumpkin pie filling.
- Sour cream adds silkiness—keeps texture soft but not soupy.
- Water bath setup—foil-wrapped springform pan in hot water prevents cracks.
- Slow cooling in oven—turn off heat, crack door, let it rest before chilling for 8 hours.
What Helped Me Learn
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cracked top | Rapid temperature changes | Bake in water bath, then cool in oven |
| Soupy middle | Underbaked or skipped resting | Full bake + shut off oven + rest 30–45 mins |
| Dry edges | Overmixing or baking too long | Mix gently, monitor bake time |
How to Make Ina Garten’s Pumpkin Cheesecake
- Preheat oven to 325°F. Wrap bottom and sides of 9″ springform pan with foil.
- Make crust: Stir 1¼ cups graham crumbs, 5 Tbsp melted butter, and 2 Tbsp sugar. Press into pan. Bake 10 minutes; cool.
- Boil water for water bath.
- Make filling: Beat 24 oz room‑temp cream cheese until smooth (2 min). Add 1½ cups sugar; beat 3 min. Mix in 15 oz pumpkin, ¼ cup sour cream, 1 Tbsp spice, 2 tsp vanilla, ½ tsp salt. Blend in 4 beaten eggs, then tap out air bubbles.
- Bake in water bath: Set pan in roasting pan. Pour boiling water to halfway up sides. Bake 1½ hours until edges are set but center wiggles. Turn off oven, crack door, cool 30–45 mins.
- Chill: Cool fully, then refrigerate 8 hours or overnight.
- Serve: Release pan ring. Top with whipped cream.
Tips I Always Follow
- Bring your equipment to room temp—no lumps, no cracks.
- Lid or plastic wrap doesn’t go near the cheesecake—foil only.
- Let it settle after chilling before slicing—it slices cleanly and presents beautifully.
Storing & Reheating
- Fridge: Covered, lasts 3–4 days.
- Freezer: Tightly wrapped cheesecake (no whipped cream) freezes 2 months.
- To thaw: Refrigerate overnight; bring to room temp before serving.
Quick Questions, Real Answers
Q: Can I prep the filling ahead?
Yes—up to two days in fridge, covered. Stir before pouring into crust.
Q: What crust swaps work?
Gingersnap or vanilla cookie crust brings warm spice or extra sweetness.
Q: Why does the filling crack sometimes?
Direct oven exposure—always use a water bath and proper slow cooling.
Try More Recipes:
Ina Garten Pumpkin Cheesecake
Description
Silky, spiced pumpkin cheesecake baked in a water bath—smooth, rich, and crack-free.
Ingredients
Crust
Filling
For Serving
- Preheat to 325°F. Wrap a 9″ springform pan with foil.
- Blend crust ingredients; press into pan, bake 10 min; cool.
- Boil water for water bath.
- Beat cream cheese 2 min. Add sugar; beat 3 min. Mix in pumpkin, sour cream, spices, vanilla, and salt. Fold in eggs. Tap to release air.
- Place in water bath, bake 1½ hrs until edges set, center wobbles.
- Chill 8 hours or overnight.
- Turn oven off, crack door, cool 30–45 mins.
- Release ring, top with whipped cream, slice, and serve.
Ina Garten Pumpkin Cheesecake