Ina Garten Pumpkin Cheesecake is made with cream cheese, canned pumpkin puree, sugar, eggs, graham cracker crumbs, unsalted butter, sour cream, pumpkin pie spice, and vanilla extract. This Ina Garten Pumpkin Cheesecake recipe creates a creamy, perfectly spiced dessert that takes about 4 hours and 30 minutes to prepare (plus 8 hours of chilling) and can serve up to 8 to 12 people.
This Ina Garten Pumpkin Cheesecake Recipe From Her “Barefoot Contessa Family Style” Cookbook.
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Ina Garten Pumpkin Cheesecake Ingredients
Ingredients For the Crust:
- 1 1/4 cups of crushed graham crackers
- 5 tablespoons of melted unsalted butter
- 2 tablespoons of sugar
Ingredients For the Filling:
- 3 packages (8 ounces each) of cream cheese (room temperature)
- 1 1/2 cups of sugar
- 1 can (15 ounces) of pure pumpkin puree
- 1/4 cup of sour cream
- 1 tablespoon of pumpkin pie spice
- 2 teaspoons of pure vanilla extract
- 1/2 teaspoon of salt
- 4 large eggs (room temperature, lightly beaten)
- Whipped cream for topping
How To Make Ina Garten Pumpkin Cheesecake
- Start the Oven: Heat it to 325°F. Use foil to wrap the bottom and sides of a 9-inch springform pan to stop leaks.
- Make the Crust: Mix graham cracker crumbs, melted butter, and sugar. Press it firmly at the bottom of the pan. Bake until it’s darker, about 10 minutes. Let it cool.
- Prepare Water: Boil water in a kettle.
- Make the Filling: In a big bowl, use a mixer to make the cream cheese smooth (about 2 minutes). Add sugar and mix until fluffy (3 minutes). Add pumpkin, sour cream, spice, vanilla, and salt. Mix well. Add eggs and mix gently, make sure to stir well at the bottom. Put this mix over the crust. Tap the pan to remove air bubbles.
- Bake with Water Bath: Put the cheesecake in a roasting pan. Place it in the oven. Carefully add boiling water to the roasting pan (up to one-third the height of the cheesecake pan). Bake until the edges are set but the center slightly moves about 1 1/2 hours. Then, turn off the oven, open the door a bit, and leave the cheesecake inside for 30 to 45 minutes. Let it cool, then chill in the fridge for at least 8 hours.
- Serve: Let it warm up for 30 minutes before serving. Take off the ring of the springform pan and add whipped cream on top.
How Long Does Pumpkin Cheesecake Last In Fridge
Properly stored pumpkin pie can last in the fridge for about 3 to 4 days. To store it correctly, make sure the cheesecake is completely cooled first. Then, wrap it tightly with plastic wrap or aluminum foil, or place it in an airtight container.
Can You Freeze A Pumpkin Cheesecake
Yes, you can freeze a pumpkin cheesecake for up to 2 months. To freeze the cheesecake, wrap it securely in plastic wrap, then again in aluminum foil to prevent freezer burn.
How To Thaw Frozen Pumpkin Cheesecake
It’s best to freeze the cheesecake without any toppings. To thaw a frozen Pumpkin Cheesecake, place it in the fridge for about 8 to 12 hours or until completely defrosted, or simply leave it in the refrigerator overnight before you plan to serve it.
Ina Garten Pumpkin Cheesecake Nutrition Facts
Serving Size: 1 slice (1 of 10 servings)
- Calories: 507
- Total Fat: 34 g
- Saturated Fat: 19 g
- Carbohydrates: 45 g
- Dietary Fiber: 1 g
- Sugar: 37 g
- Protein: 8 g
- Cholesterol: 162 mg
- Sodium: 411 mg
FAQ’s
Can I Make The Pumpkin Cheesecake Filling Ahead Of Time?
Yes, you can make the Pumpkin Cheesecake filling 2 days ahead of time. Simply prepare it according to the recipe instructions, cover it tightly, and store it in the refrigerator for up to 2 days before assembling and baking the cheesecake. Be sure to give it a good stir before pouring it into the crust.
What Fruit Goes With Pumpkin Cheesecake
Pumpkin cheesecake pairs well with a variety of fruits, including cranberries, apples, pears, oranges, berries, and caramelized bananas.
Can I Use A Different Type Of Crust For The Pumpkin Cheesecake?
yes, you can use crushed cookies like ginger snaps or vanilla wafers for a different flavor.
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Ina Garten Pumpkin Cheesecake
Description
Ina Garten Pumpkin Cheesecake is made with cream cheese, canned pumpkin puree, sugar, eggs, graham cracker crumbs, unsalted butter, sour cream, pumpkin pie spice, and vanilla extract. This Ina Garten Pumpkin Cheesecake recipe creates a creamy, perfectly spiced dessert that takes about 4 hours and 30 minutes to prepare (plus 8 hours of chilling) and can serve up to 8 to 12 people.
Ina Garten Pumpkin Cheesecake Ingredients
Ingredients For the Crust:
Ingredients For the Filling:
Ina Garten Pumpkin Cheesecake Instructions
- Start the Oven: Heat it to 325°F. Use foil to wrap the bottom and sides of a 9-inch springform pan to stop leaks.
- Make the Crust: Mix graham cracker crumbs, melted butter, and sugar. Press it firmly at the bottom of the pan. Bake until it’s darker, about 10 minutes. Let it cool.
- Prepare Water: Boil water in a kettle.
- Make the Filling: In a big bowl, use a mixer to make the cream cheese smooth (about 2 minutes). Add sugar and mix until fluffy (3 minutes). Add pumpkin, sour cream, spice, vanilla, and salt. Mix well. Add eggs and mix gently, make sure to stir well at the bottom. Put this mix over the crust. Tap the pan to remove air bubbles.
- Bake with Water Bath: Put the cheesecake in a roasting pan. Place it in the oven. Carefully add boiling water to the roasting pan (up to one-third the height of the cheesecake pan). Bake until the edges are set but the center slightly moves about 1 1/2 hours. Then, turn off the oven, open the door a bit, and leave the cheesecake inside for 30 to 45 minutes. Let it cool, then chill in the fridge for at least 8 hours.
- Serve: Let it warm up for 30 minutes before serving. Take off the ring of the springform pan and add whipped cream on top.