Description
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.
Ingredients
- 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
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.
- Prep Time: 30 minutes
- Cook Time: 1 hour