Description
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Ina Garten’s Pumpkin Cheesecake
This pumpkin cheesecake recipe from Ina Garten’s “Barefoot Contessa Family Style” cookbook delivers a perfectly spiced, creamy dessert that will leave your taste buds in autumn heaven. It’s ideal for any gathering, with a smooth pumpkin filling and a delightful graham cracker crust. Get ready for a cozy flavor journey that everyone will adore!
For the crust:
1 1/4 cups crushed graham crackers
5 tbsp melted unsalted butter
2 tbsp sugar
For the filling:
3 packages cream cheese (8 oz each)
1 1/2 cups sugar
15 oz pure pumpkin puree
1/4 cup sour cream
1 tbsp pumpkin pie spice
2 tsp pure vanilla extract
1/2 tsp salt
4 large eggs, lightly beaten
Directions:
1. Preheat oven to 325°F.
2. Make crust, bake 10 mins.
3. Mix filling ingredients, pour over crust.
4. Bake in water bath 1.5 hrs.
5. Chill 8 hrs.
Prep Time: 35 mins
Kcal: 507
