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Ina Garten Pumpkin Cheesecake Recipe

Ina Garten Pumpkin Cheesecake Recipe
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Indulge in the delightful flavors of fall with this creamy Ina Garten Pumpkin Cheesecake Recipe. This rich and smooth dessert features a luxurious pumpkin filling infused with warm spices, all nestled in a buttery graham cracker crust. Perfect for holiday gatherings, family dinners, or a cozy night in, each slice offers an irresistible taste of autumn that will leave your guests asking for more. Whether enjoyed plain or dressed up with toppings like whipped cream or caramel sauce, this cheesecake is sure to impress. Plus, it can be made ahead of time, allowing the flavors to meld beautifully while saving you precious time on the day of your event.

Ingredients

Scale
  • 1½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tbsp melted unsalted butter
  • 24 oz cream cheese, softened
  • 1 cup sugar
  • ½ cup packed brown sugar
  • 1¼ cups pumpkin purée
  • 3 large eggs + 1 yolk
  • ¼ cup heavy cream
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • ¼ tsp salt

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Combine graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake for 8–10 minutes until golden.
  3. In a bowl, beat cream cheese and sugars until creamy. Add pumpkin purée, eggs (plus yolk), heavy cream, vanilla, cinnamon, nutmeg, ginger, and salt; mix until smooth.
  4. Pour filling over crust and bake for 55–65 minutes until slightly jiggly in the center.
  5. Cool at room temperature for one hour before refrigerating for at least four hours or overnight.
  6. Remove from springform pan, slice, and serve with desired toppings.

Nutrition

Find it online: https://lowfatflavor.com/ina-garten-pumpkin-cheesecake-recipe/