Pumpkin Cheesecake with Brown Butter Graham Cracker Crust Recipe
Looking for a delicious dessert to fall in love with? This Pumpkin Cheesecake with Brown Butter Graham Cracker Crust is the perfect treat for any occasion, especially as the weather cools down and pumpkin season arrives. Creamy, spiced, and oh-so-decadent, this cheesecake will wow your family and friends and quickly become a favorite.
Why Make This Recipe
This pumpkin cheesecake combines the earthy flavors of pumpkin with the richness of cream cheese, all sitting on a crunchy and flavorful brown butter graham cracker crust. It’s a fantastic twist on traditional cheesecake that celebrates the warm spices of fall. Plus, it’s straightforward to make, making it a delight for bakers of all levels.
How to Make Pumpkin Cheesecake with Brown Butter Graham Cracker Crust
Ingredients
- 2 cups (280g) graham cracker crumbs (regular or gluten-free)
- 1/3 cup (70g) light brown sugar, packed
- 1 tsp ground cinnamon
- Pinch of salt
- 1/2 cup unsalted butter, browned
- 4 (8oz) bricks full-fat Philadelphia cream cheese, room temperature
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 tbsp vanilla bean paste (or vanilla extract)
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- 1/4 cup (60g) full-fat sour cream
- 4 large eggs, room temperature
- 1 (15oz) can pumpkin puree (not pumpkin pie filling)
- 2 cups (480ml) heavy whipping cream
- 2 tbsp powdered sugar
Directions
- Arrange two oven racks with one at the bottom and one in the middle. Preheat the oven to 350°F and coat the inside of a 9-inch springform pan with nonstick spray. Line the bottom and sides with parchment paper.
- Brown the unsalted butter in a saucepan over medium heat, then let it cool.
- In a bowl, mix graham cracker crumbs, light brown sugar, cinnamon, and a pinch of salt. Stir in the cooled brown butter.
- Press the mixture firmly into the bottom and sides of the springform pan using a measuring cup. Bake the crust on the middle rack for 10 minutes, then let it cool.
- Using a hand or stand mixer with the paddle attachment, beat the cream cheese with both sugars on low until smooth. Scrape down the bowl.
- Bring about 4 cups of water to a boil in a medium pot. Place a large roasting pan on the oven’s bottom rack.
- Add vanilla, cornstarch, salt, cinnamon, ginger, nutmeg, and allspice to the cream cheese mixture and blend on low until combined. Scrape the bowl and mix in the sour cream on low speed.
- Beat in the eggs one at a time on low speed, scraping the bowl after the first two and after the last two eggs. Stir in the pumpkin puree on low speed. Fold the batter by hand to ensure everything is mixed well.
- Pour the batter evenly over the cooled crust and smooth the top. Carefully pour the boiling water into the roasting pan on the oven’s bottom rack, then slide the cheesecake onto the middle rack above it.
- Bake for 1 hour and 10 minutes until puffed with a jiggly center. Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour.
- Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes. Then refrigerate uncovered for at least 4 hours or preferably overnight for the best flavor and texture.
- Just before serving, beat heavy whipping cream and powdered sugar on high speed until soft peaks form. Spread the whipped cream on top of the chilled cheesecake.
- Remove the cheesecake from the springform pan, peel off the parchment, slice into 10-12 pieces, and serve with the whipped cream topping.
How to Serve Pumpkin Cheesecake with Brown Butter Graham Cracker Crust
Serve this delightful cheesecake chilled, garnished with a generous dollop of whipped cream. It also pairs well with a sprinkle of cinnamon or a drizzle of caramel sauce for extra sweetness.
How to Store Pumpkin Cheesecake with Brown Butter Graham Cracker Crust
Store leftover cheesecake in the refrigerator, tightly covered, for up to five days. You can also freeze it for up to 2 months. Wrap it well in plastic wrap and then foil to keep it fresh.
Tips to Make Pumpkin Cheesecake with Brown Butter Graham Cracker Crust
- Make sure your cream cheese is at room temperature for easy blending and a smooth texture.
- Be careful when pouring the boiling water into the bottom of the oven; consider using a kettle with a spout for better control.
- Allowing the cheesecake to chill overnight will enhance the flavors and improve the texture.
Variation (if any)
You can spice up this cheesecake with added chocolate or serve it with a layer of caramel sauce. You can also make mini cheesecakes in muffin tins using the same recipe!
FAQs
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No, use plain pumpkin puree for this recipe to achieve the right texture and flavor.
Q: How do I know when the cheesecake is done?
A: The edges should be set, but the center should still be slightly jiggly. It will firm up as it cools.
Q: Can I make this cheesecake ahead of time?
A: Yes, this cheesecake can be made a day or two in advance and stored in the refrigerator until you’re ready to serve.
Now go ahead and impress your guests with this heavenly Pumpkin Cheesecake with Brown Butter Graham Cracker Crust! Enjoy!
