Description
Celebrate fall with the ultimate dessert – Ina Garten’s Pumpkin Cheesecake. This luxurious dessert combines the creamy richness of cheesecake with the warming flavors of pumpkin and spices. With a graham cracker crust and a smooth, spiced pumpkin filling, this cheesecake is perfect for holiday dinners or any special occasion. The water bath baking method ensures a perfectly smooth texture without cracks. Topped with whipped cream, it’s indulgence in every bite!
Ingredients
Units
Scale
For the Crust:
- 1 1/4 cups crushed graham crackers
- 5 tablespoons unsalted butter, melted
- 2 tablespoons sugar
For the Filling:
- 3 packages (8 ounces each) cream cheese, at room temperature
- 1 1/2 cups sugar
- 1 can (15 ounces) pure pumpkin puree
- 1/4 cup sour cream
- 1 tablespoon pumpkin pie spice
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 4 large eggs, at room temperature, lightly beaten
For Topping:
- Whipped cream (optional)
Instructions
- Preheat the Oven:
Preheat your oven to 325°F (165°C). Prepare a 9-inch springform pan by wrapping the bottom and sides with aluminum foil to prevent leaks during baking. - Make the Crust:
In a medium bowl, combine the crushed graham crackers, melted butter, and sugar. Stir until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared springform pan. Bake the crust for about 10 minutes, until it turns a deep golden color. Set aside to cool. - Boil Water for the Water Bath:
While the crust cools, boil water in a kettle. You’ll use this for the water bath later, which helps the cheesecake bake evenly and prevents cracking. - Prepare the Filling:
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add the sugar and continue beating for another 2-3 minutes until fluffy.
Add the pumpkin puree, sour cream, pumpkin pie spice, vanilla extract, and salt. Beat on low speed until well combined.
Add the eggs one at a time, mixing gently to incorporate each one. Be careful not to overmix. Ensure the mixture is smooth and scrape down the sides and bottom of the bowl to incorporate everything evenly. - Assemble the Cheesecake:
Pour the filling over the cooled crust, smoothing the top with a spatula. Gently tap the pan on the counter to release any air bubbles trapped in the mixture. - Bake the Cheesecake:
Place the springform pan in a large roasting pan. Carefully pour the boiling water into the roasting pan, filling it to about one-third the height of the springform pan.
Transfer the roasting pan to the preheated oven and bake for 1 ½ hours, or until the edges of the cheesecake are set but the center still has a slight wobble. - Cool Gradually:
After the baking time is up, turn off the oven and crack the oven door slightly. Let the cheesecake sit in the oven for an additional 30-45 minutes. This gradual cooling helps prevent cracks from forming on the surface of the cheesecake. - Chill the Cheesecake:
Remove the cheesecake from the oven and from the water bath. Allow it to cool to room temperature on a wire rack. Once cooled, cover and refrigerate for at least 8 hours or overnight for the best results. - Serve:
When ready to serve, let the cheesecake sit at room temperature for about 30 minutes. Run a knife around the edge of the cheesecake to loosen it from the springform pan, then remove the outer ring. Top with whipped cream if desired, slice, and enjoy!
- Prep Time: 35mins
- Cook Time: 1 hr 40 mins