Ina Garten Pumpkin Cheesecake

Why You’ll Love This Recipe

I love this Ina Garten Pumpkin Cheesecake because it’s the perfect balance of creamy and flavorful. The pumpkin puree adds a rich, autumnal taste that pairs beautifully with the tangy cream cheese filling. The graham cracker crust gives a satisfying crunch, while the sweetened cream topping offers an extra burst of sweetness to complete the dessert. It’s simple to make, no-bake, and is sure to impress your guests with its delicious flavor and beautiful presentation.

Ingredients

For the Crust:

• 1 ¾ cups graham cracker crumbs

• ½ cup unsalted butter, melted

• ¼ cup granulated sugar

For the Filling:

• 2 (8-oz) packages cream cheese, softened

• 1 cup canned pumpkin puree

• ¾ cup granulated sugar

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground ginger

• 1 tsp vanilla extract

• 1 cup heavy cream

For the Topping:

• 1 cup heavy cream

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Crust:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.

2. Prepare the Crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture into the bottom of the prepared springform pan, using the back of a spoon to press it down firmly and evenly.

3. Bake the Crust: Bake the crust for 8-10 minutes or until golden brown. Remove from the oven and allow it to cool completely.

Make the Filling:

4. Beat the Cream Cheese: In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

5. Add the Pumpkin and Spices: Add the pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, and vanilla extract. Mix until fully combined and smooth.

6. Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form, about 2-3 minutes. Then, gently fold the whipped cream into the pumpkin mixture, being careful not to deflate the cream. Mix until smooth and well combined.

7. Fill the Crust: Pour the pumpkin cheesecake filling into the cooled graham cracker crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.

Make the Topping:

8. Whip the Topping: In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

9. Top the Cheesecake: Once the cheesecake has set, spread the whipped cream topping evenly over the top of the cheesecake.

Serve:

10. Serve: Carefully remove the cheesecake from the springform pan and transfer it to a serving platter. Slice and serve chilled.

Servings and Timing

This recipe makes about 8-10 servings, depending on portion size. Prep time is around 15 minutes, with a cooling time of at least 4 hours for the cheesecake to set properly. It’s a no-bake dessert, so there’s minimal active cooking time, and the hands-off nature makes it perfect for preparing ahead of time.

Variations

This Pumpkin Cheesecake is fantastic on its own, but here are some ways to customize it:

• Add a caramel drizzle: For extra richness, drizzle caramel sauce over the whipped cream topping before serving.

• Spice it up: Add a pinch of cloves or allspice for more spice complexity in the filling.

• Nutty crust: For a twist on the crust, add chopped pecans or walnuts to the graham cracker mixture for extra flavor and crunch.

• Vegan version: Use dairy-free cream cheese and coconut cream for the filling and topping, and replace the graham cracker crust with a vegan graham cracker option or a homemade gluten-free crust.

Storage/Reheating

Store the cheesecake in an airtight container or cover it with plastic wrap in the refrigerator for up to 5 days. Because this is a no-bake cheesecake, it’s best enjoyed cold, and you should avoid freezing it as the texture may change.

FAQs

Can I use pumpkin pie filling instead of pure pumpkin puree?

It’s best to use pure pumpkin puree in this recipe, as pumpkin pie filling already contains spices and sweeteners. Using pumpkin puree allows you to control the sweetness and spice levels.

Can I make this cheesecake ahead of time?

Yes! This cheesecake is perfect for making ahead of time, as it needs time to set in the fridge. It can be made a day or two in advance, making it ideal for holiday gatherings or parties.

Can I use a different crust?

Yes! If you prefer a different type of crust, you can try a gingersnap crust, pecan crust, or even a chocolate cookie crust to complement the pumpkin flavor.

Can I make this cheesecake gluten-free?

Yes, you can make the crust gluten-free by using gluten-free graham crackers or a gluten-free cookie for the base.

Can I skip the whipped topping?

If you prefer a simpler dessert, you can skip the whipped topping and just serve the cheesecake as is. It will still be delicious and creamy!

Conclusion

This Ina Garten Pumpkin Cheesecake is a creamy, no-bake dessert that captures the essence of autumn in every bite. The smooth, velvety pumpkin filling paired with the crunchy graham cracker crust and the sweet whipped topping creates a perfect balance of flavors and textures. Whether you’re celebrating a special occasion or simply indulging in a fall-inspired treat, this cheesecake is sure to impress with its rich, comforting flavors and beautiful presentation.