Ina Garten’s Spiced Pumpkin Cheesecake Recipe for Fall

Pumpkin cheesecake represents pure autumn comfort in each decadent slice.

Rich, velvety textures meld with warm seasonal spices that dance across your palate.

The classic dessert transforms simple ingredients into an extraordinary sensory experience.

Creamy layers promise a luxurious encounter with traditional fall flavors.

Baking enthusiasts adore how this recipe balances sweetness and complexity with remarkable finesse.

Subtle nuances elevate this dessert from ordinary to extraordinary with minimal effort.

Complex yet approachable, this recipe welcomes bakers of every skill level: Get ready to impress everyone at your next gathering.

Why Ina Garten Pumpkin Cheesecake Is the Star of Fall

• Craft a Creamy Autumn Delight: This pumpkin cheesecake delivers a silky smooth texture that melts in your mouth, combining the richness of cream cheese with warm seasonal spices for a truly luxurious dessert experience.
• Master a Foolproof Baking Technique: The water bath method ensures perfectly even cooking, preventing cracks and creating a velvety custard-like consistency that makes this cheesecake look and taste professionally made without complicated skills.
• Celebrate Seasonal Comfort: Packed with pumpkin and classic baking spices, this dessert captures the essence of fall in every single bite, making it an ideal centerpiece for holiday gatherings or cozy weekend treats that instantly warm your heart.
• Prepare Ahead with Ease: The make-ahead nature of this cheesecake allows you to create a show-stopping dessert in advance, giving you more time to enjoy with family and friends during busy holiday seasons.

What You Need for Pumpkin Cheesecake

• Graham Cracker Crumbs: Classic base with a sweet, crunchy texture that complements the creamy cheesecake.
• Unsalted Butter: Helps bind the crust and adds rich flavor.
• Sugar: Enhances the sweetness of the graham cracker crust.

• Cream Cheese: The primary creamy base that gives cheesecake its signature smooth texture.
• Sugar: Sweetens the cheesecake filling and balances other flavors.
• Pumpkin Puree: Adds autumnal flavor and warm orange color to the cheesecake.
• Sour Cream: Provides extra moisture and tangy richness to the filling.
• Eggs: Crucial for binding and creating a smooth, custard-like texture.

• Pumpkin Pie Spice: Warm blend that gives classic autumn flavor to the cheesecake.
• Vanilla Extract: Adds depth and enhances overall flavor profile.
• Salt: Balances and heightens the sweetness of the cheesecake.

How to Bake a Creamy Pumpkin Cheesecake

Step 1: Prepare the Oven

Preheat the oven to 325°F (163°C). Carefully wrap a 9-inch springform pan completely with aluminum foil, ensuring a tight seal to prevent water from seeping in during baking.

Step 2: Create the Crunchy Crust

• Graham cracker crumbs
• Melted butter
• Granulated sugar

Mix the ingredients until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes until the crust turns a golden brown. Remove and let cool completely.

Step 3: Boil Water Preparation

Bring a kettle of water to a rolling boil. Set aside for the water bath method.

Step 4: Whip Up the Creamy Filling

• Pumpkin puree
• Sour cream
• Pumpkin pie spice
• Vanilla extract
• Salt

Mix thoroughly. Add eggs one at a time, mixing gently and scraping the bottom of the bowl to ensure even distribution. Pour the filling over the prepared crust and tap the pan to release any air bubbles.

Step 5: Create the Perfect Water Bath

Place the cheesecake pan inside a large roasting pan. Carefully transfer to the preheated oven. Slowly pour the boiling water into the roasting pan, filling it about one-third up the sides of the cheesecake pan. Bake for approximately 1 1/2 hours, or until the edges are set but the center still has a slight jiggle.

After baking, turn off the oven, crack the door open, and let the cheesecake rest inside for 30-45 minutes. Remove and cool completely, then refrigerate for at least 8 hours or overnight.

Step 6: Serve and Enjoy

Remove the cheesecake from the refrigerator 30 minutes before serving. Carefully release the springform pan’s ring. Top with freshly whipped cream. Slice and savor every creamy, pumpkin-spiced bite!

Pro Tip: For clean slices, use a knife dipped in hot water and wiped dry between each cut.

Tips for a Crack-Free Top and Smooth Texture

• Prep Perfectly: Bring all ingredients to room temperature at least an hour before baking to guarantee a silky-smooth cheesecake texture.
• Gentle Mixing Magic: Stir the batter gently and minimally, stopping just when ingredients are combined to avoid creating air bubbles that can cause cracks.
• Water Bath Wisdom: Wrap the springform pan in aluminum foil and place in a larger pan filled with hot water to create a moist baking environment that prevents surface cracking.
• Cooling Confidence: After baking, turn off the oven and crack the door open, letting the cheesecake cool slowly to prevent sudden temperature changes that cause sinking.
• Patience Pays Off: Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to allow flavors to develop and achieve the ultimate creamy consistency.

Storage Suggestions for Cheesecake Slices

• Refrigeration Seal: Cover the cheesecake completely with plastic wrap or aluminum foil to maintain moisture and prevent absorption of other food odors. This method creates a protective barrier against potential contamination and preserves the delicate flavor profile.
• Freezer Storage: Wrap the cheesecake in multiple layers of protection by first using plastic wrap, then adding a sturdy aluminum foil covering. Freeze for maximum 2 months to ensure optimal taste and texture without compromising the delicate pumpkin custard base.
• Thawing Technique: Transfer the frozen cheesecake directly into the refrigerator 8 to 12 hours before serving. Slow defrosting helps maintain the creamy consistency and prevents potential texture breakdown, ensuring your dessert tastes freshly made.

Autumn Variations for Pumpkin Cheesecake Fans

• Maple Pecan Pumpkin Cheesecake: Replace some sugar with maple syrup and add chopped pecans to the crust. Sprinkle toasted pecans on top before serving for extra crunch and nutty flavor.
• Chocolate Marble Pumpkin Cheesecake: Swirl melted dark chocolate into the pumpkin filling for a beautiful marbled effect. Use chocolate graham crackers for the crust to enhance the chocolate notes.
• Spiced Rum Pumpkin Cheesecake: Add a splash of dark rum to the filling for a warm, rich undertone. Garnish with candied ginger and a light dusting of cinnamon for an elegant finish.
• No-Bake Pumpkin Cheesecake: Skip the water bath method and create a chilled version using gelatin to set the filling. Use a graham cracker and butter base, then chill for several hours until firm.

Final Slice of Ina Garten Pumpkin Cheesecake

Pumpkin cheesecake elevates autumn dessert experiences with Ina Garten’s masterful recipe.

Seasonal spices dance harmoniously through each luxurious slice.

Creamy textures meld sophisticated graham cracker foundations with rich cream cheese depths.

Complex flavors whisper nostalgic memories of harvest celebrations.

Professional bakers and home kitchen enthusiasts alike can craft this elegant dessert.

Readers should dive into baking, share their delicious results, spark conversations, and inspire culinary adventures among friends and family.

Low Carb Keto Ice Cream Recipe

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4.5 from 35 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Silky Italian-inspired keto ice cream delivers rich, creamy indulgence without sugar guilt. Smooth Madagascar vanilla and heavy cream combine in a luxurious dessert that satisfies keto dieters and classic ice cream enthusiasts alike.

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Ingredients

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Main Ingredients:

• 3 tablespoons (42 grams/1.5 ounces) Unsalted butter
• 3 cups (720 milliliters/24 fluid ounces) Heavy cream, divided (2 cups/480 milliliters + 1 cup/240 milliliters)
• 1 cup (240 milliliters/8 fluid ounces) Unsweetened almond milk (or unsweetened coconut milk for a nut-free option)

Sweeteners:

• ⅓ cup (50 grams/1.8 ounces) Powdered monk fruit allulose blend

Flavor Enhancers:

• 2 teaspoons Vanilla extract

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Instructions

1. In a spacious sauté pan or skillet, melt the butter over medium heat. Incorporate the powdered sweetener and of heavy cream, allowing the mixture to reach a boiling point. Reduce the temperature and let it gently simmer for 30-45 minutes, periodically stirring to prevent scorching. The sauce should thicken to a condensed milk consistency, coating the back of a spoon and reducing by half. When tilted, the mixture should pull away from the pan’s edges. Transfer the reduced cream to a large mixing bowl and allow it to cool to room temperature before introducing the vanilla extract.
2. Thoroughly whisk the almond milk and remaining of heavy cream into the cooled mixture until completely smooth and homogeneous. Refrigerate the liquid base for a minimum of 4 hours or ideally overnight to enhance its texture and flavor development.
3. For traditional churned ice cream, pour the chilled mixture into an ice cream maker and process according to the manufacturer’s guidelines until it reaches a soft-serve consistency, typically requiring 20-25 minutes. If desired, incorporate mix-ins during the final moments of churning. Immediately transfer the freshly churned ice cream to a freezer-safe container and allow it to firm up for 2-4 hours.
4. For the no-churn method, carefully pour the liquid base into a freezer-safe container, such as a 9×5 inch (23×13 centimeter) loaf pan. Smooth the surface to ensure even freezing. Cover the top with parchment or wax paper to prevent ice crystal formation. Freeze the mixture, stirring vigorously every 30 minutes during the initial 2 hours, then every 60-90 minutes for the subsequent 2-3 hours. Once the ice cream reaches a firm consistency, scoop and serve immediately.

Notes

• Use a wide pan for faster thickening to help the cream reduce quicker, giving you a perfect thick, condensed texture without waiting ages.
• Chill the mixture overnight in the fridge for an incredibly smooth and creamy final ice cream that melts perfectly on your tongue.
• Stirring no-churn ice cream every 30-90 minutes prevents annoying ice crystals and ensures a dreamy, soft texture everyone will love.
• Powdered sweeteners like monk fruit or allulose create silky-smooth results, avoiding the graininess that comes from using granulated options.
• Let your frozen dessert sit at room temperature for 10-15 minutes before serving, transforming it from rock-hard to scoop-ready deliciousness.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks, Drinks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 467
• Sugar: 3.7g
• Sodium: 63mg
• Fat: 49.3g
• Saturated Fat: 30.3g
• Carbohydrates: 3.5g
• Fiber: 0.2g
• Protein: 3.4g
• Cholesterol: 150mg