Description
Ina Garten’s pumpkin cheesecake merges classic autumn flavors with luxurious cream cheese richness. Rich graham cracker crust and silky pumpkin filling create a sophisticated dessert that welcomes holiday gatherings with warmth and comfort.
Ingredients
Scale
Main Ingredients:
- 3 packages (8 ounces / 226 grams each) cream cheese, softened
- 6 eggs
- 1 can (15 ounces / 425 grams) pumpkin
Crust Ingredients:
- 1.5 cups finely ground gingersnap cookies
- 0.25 cup finely ground walnuts
- 0.25 cup sugar
- 5 tablespoons (74 milliliters) butter, melted
Seasoning and Flavoring Ingredients:
- 1.75 cups sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1.5 teaspoons pumpkin pie spice
Instructions
- Prepare the oven by heating to 500°F (260°C). Combine finely crushed gingersnap cookies, chopped walnuts, granulated sugar, and melted unsalted butter. Firmly press the mixture into the bottom and 1 inch up the sides of a 10-inch (25.4 centimeters) springform pan, creating an even crust.
- In a large mixing bowl, whip cream cheese, granulated sugar, and all-purpose flour until achieving a silky, lump-free consistency. Incorporate eggs one at a time, carefully blending after each addition. Gently stir in pure vanilla extract, maintaining a smooth texture.
- Carefully divide the cream cheese mixture, transferring approximately 2-½ cups to a separate bowl. Into the remaining mixture, fold in an additional egg, ground pumpkin pie spice, and canned pumpkin puree. Blend thoroughly until the mixture becomes uniform in color and texture.
- Delicately pour half of the pumpkin-infused mixture over the prepared gingersnap crust. Follow by layering half of the original cream cheese mixture on top. Repeat the layering process, then use a spoon to create gentle swirling patterns throughout the cheesecake.
- Place the cheesecake in the preheated oven and bake at 500°F (260°C) for 10 minutes. Immediately reduce the temperature to 200°F (93°C) and continue baking for 30 minutes. Cover the cheesecake with aluminum foil and bake for an additional hour to ensure even cooking.
- After baking, allow the cheesecake to rest inside the oven for 20-30 minutes with the door slightly ajar. Transfer to a wire cooling rack and let it sit for 15 minutes at room temperature. Refrigerate for a minimum of 6 hours or overnight to achieve the perfect set and flavor development.
Notes
- Humidity helps create a smooth, crack-free surface during baking.
- Ceramic or glass dishes work best for even heat distribution.
- Wrap springform pan’s exterior with aluminum foil to prevent water seepage.
- Room temperature eggs blend more smoothly into cream cheese mixture.
- Gently tap pan on counter after mixing to release trapped air bubbles.
- Cool cheesecake gradually inside oven with door slightly open to reduce temperature shock.
- Refrigerate overnight for optimal texture and flavor development.
- Use a sharp knife dipped in hot water for clean, precise slicing.
- Store covered in refrigerator for up to five days.
- Allow cheesecake to sit at room temperature for 15-20 minutes before serving to enhance taste.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 321 kcal
- Sugar: 23 g
- Sodium: 220 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg