Introduction
Get ready for a show-stopping dessert: Ina Garten’s Pumpkin Cheesecake! Perfectly spiced and irresistibly creamy, this cheesecake is sure to be the highlight of your holiday table. With the comforting flavors of autumn, it beautifully combines the rich taste of pumpkin and cream cheese in an unforgettable treat.
Detailed Ingredients with measures
- For the Crust:
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 8 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- For the Filling:
- 2 1/2 pounds cream cheese, at room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup light brown sugar, packed
- 2 cups canned pumpkin
- 3 large eggs, at room temperature
- 1 egg yolk, at room temperature
- 1/4 cup sour cream
- 1/4 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 6 hours (including chilling)
- Yield: 12 servings
Directions
1. Preheat your oven to 350°F (175°C). Grab a 9-inch springform pan and wrap the outside with two layers of aluminum foil. Set aside.
2. Mix the graham cracker crumbs, brown sugar, and cinnamon in a bowl. Add the melted butter and stir until combined. Press the mixture into the bottom of your prepared pan. Pop it in the fridge while you prepare the filling.
3. In a large bowl, beat the cream cheese and sugars until smooth. Add the pumpkin, eggs, egg yolk, and sour cream, mixing well after each addition.
4. Stir in the flour, pumpkin pie spice, salt, and vanilla extract until everything is well combined.
5. Pour the filling over the chilled crust. Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
6. Bake for 1 hour at 350°F (175°C) or until the center is set. Turn off the oven and leave the cheesecake to cool for another hour inside with the oven door slightly open.
7. Remove and let it come to room temp before chilling it in the fridge for at least 4 hours or overnight.
8. When ready to serve, carefully release the sides of the pan and slice up this creamy dream!
Nutritional Information
Each slice is packed with the comforting taste of fall!
Calories: 450 per slice
Carbohydrates: 42g
Protein: 7g
Fat: 30g
Sodium: 360mg
Detailed Directions and Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grab a 9-inch springform pan and wrap the outside with two layers of aluminum foil. Set aside.
Step 2: Make the Crust
In a bowl, mix the graham cracker crumbs, brown sugar, and cinnamon. Add the melted butter and stir until combined. Press the mixture into the bottom of your prepared pan. Pop it in the fridge while you prepare the filling.
Step 3: Prepare the Filling
In a large bowl, beat the cream cheese and sugars until smooth. Add the pumpkin, eggs, egg yolk, and sour cream, mixing well after each addition.
Step 4: Combine Other Ingredients
Stir in the flour, pumpkin pie spice, salt, and vanilla extract until everything is well combined.
Step 5: Assemble the Cheesecake
Pour the filling over the chilled crust. Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
Step 6: Bake the Cheesecake
Bake for 1 hour at 350°F (175°C) or until the center is set. Turn off the oven and leave the cheesecake to cool for another hour inside with the oven door slightly open.
Step 7: Cool and Chill
Remove the cheesecake and let it come to room temperature before chilling it in the fridge for at least 4 hours or overnight.
Step 8: Serve the Cheesecake
When ready to serve, carefully release the sides of the pan and slice up this creamy dream!
Notes
Ingredient Preparation
Ensure that all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature for better mixing and a smoother texture.
Foil Wrapping
Wrapping the springform pan in aluminum foil prevents water from getting into the crust during the water bath baking process.
Water Bath Tips
Use hot water in the roasting pan to create a steamy environment that helps prevent cracks in the cheesecake while baking.
Cooling Recommendations
Allow the cheesecake to cool gradually in the oven to minimize temperature shock, which can cause cracking.
Storage Instructions
The cheesecake can be stored in the refrigerator for up to 5 days. It also freezes well for up to 2 months if wrapped properly.
Cook techniques
Preparing the Springform Pan
Wrap the outside of the springform pan with two layers of aluminum foil to prevent water from seeping in during the water bath baking process.
Making the Crust
Combine graham cracker crumbs, light brown sugar, and ground cinnamon with melted butter. Press this mixture firmly into the bottom of the pan to form a solid crust.
Mixing the Filling
In a large mixing bowl, beat the cream cheese and sugars until smooth before adding pumpkin puree, eggs, sour cream, flour, and spices. Ensure each ingredient is well incorporated for a creamy texture.
Water Bath Baking
Place the filled springform pan inside a larger roasting pan and fill the roasting pan with hot water halfway up the sides. This technique helps to keep the cheesecake moist while baking and prevents cracks.
Cooling the Cheesecake
After baking, turn off the oven and let the cheesecake cool inside with the door slightly open. This gradual cooling helps to set the cheesecake and minimize cracking.
Chilling
Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight to achieve a perfect, creamy texture.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it is well-cooked and drained of excess moisture to avoid a watery filling.
How can I tell if my cheesecake is done baking?
The cheesecake is done when the edges are set but the center is still slightly jiggly. It will firm up as it cools.
Can I make this cheesecake in advance?
Absolutely! This cheesecake can be made several days in advance, making it perfect for holiday gatherings.
What should I do if my cheesecake cracks?
Cracks are often caused by rapid temperature changes. Ensure you cool the cheesecake gradually and maintain moisture by using a water bath.
How should I store leftover cheesecake?
Store leftovers in an airtight container in the refrigerator for up to one week. You can also freeze it for longer storage.