Pumpkin Cheesecake with Brown Butter Graham Cracker Crust Recipe

Oh gosh, I have to tell you about this Pumpkin Cheesecake with Brown Butter Graham Cracker Crust Recipe because it absolutely stole my heart the first time I tried it. There’s something magical about that nutty, deeply flavored brown butter crust paired with a luscious, spiced pumpkin cheesecake that’s creamy and smooth. Whether you’re looking for that perfect fall dessert or a show-stopper for your holiday table, this recipe delivers every single time.

You’ll find that the balance of warm spices, tangy sour cream, and the buttery crust comes together like a little slice of heaven. I love how it’s rich without being too heavy — and that crust? It’s my secret weapon for getting everyone to go back for seconds. Trust me, once you try this Pumpkin Cheesecake with Brown Butter Graham Cracker Crust Recipe, it’s going to become your new favorite too.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Cheesecake with Brown Butter Graham Cracker Crust Recipe plays a key role in building flavor and texture — from the browned butter in the crust to the pumpkin puree and warm spices in the filling. I always make sure to use full-fat cream cheese and sour cream because they make the cheesecake so luxuriously creamy.

• Graham cracker crumbs: You can go with regular or gluten-free; make sure they’re finely crushed for the best crust texture.
• Light brown sugar: Adds moist sweetness and a little caramel note that works perfectly in both crust and filling.
• Ground cinnamon: A classic warm spice that enhances the pumpkin flavor beautifully.
• Unsalted butter: Brown it gently for the crust to unlock that toasty, nutty flavor.
• Philadelphia cream cheese: Full-fat and room temperature – this makes your cheesecake silky and smooth.
• Granulated sugar: Provides sweetness and helps balance the brown sugar’s richness.
• Vanilla bean paste (or extract): Adds fragrant vanilla notes; vanilla bean paste gives little flecks which look fancy.
• Cornstarch: Helps set the cheesecake so it holds its shape nicely.
• Salt: A pinch to sharpen flavors and balance sweetness.
• Ground ginger, nutmeg, allspice: Warming spices blended with cinnamon for the perfect pumpkin pie vibe.
• Full fat sour cream: Adds tanginess and creaminess, giving the filling lovely depth.
• Large eggs: Bring structure; make sure they’re room temp to avoid curdling.
• Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling for the best texture and natural flavor.
• Heavy whipping cream and powdered sugar: For the whipped cream topping — light and fluffy, it complements the rich cheesecake perfectly.

Variations

I like to experiment a bit with this Pumpkin Cheesecake with Brown Butter Graham Cracker Crust Recipe depending on my mood or occasion. You can easily customize it to suit your tastes or dietary needs—making it your own signature dish.

• Make it gluten free: Simply swap regular graham crackers for gluten-free ones, and you’re set—no one will miss a thing!
• Spice it up: Add a pinch of cayenne or extra ginger if you like a little heat with your pumpkin spice; I did this once at a fall party and got rave reviews.
• Dairy-free version: Use dairy-free cream cheese and butter alternatives, though it changes texture slightly—best for those with allergies.
• Swirled flavors: Try swirling in melted dark chocolate or caramel before baking for a decadent upgrade.

How to Make Pumpkin Cheesecake with Brown Butter Graham Cracker Crust Recipe

Step 1: Brown Butter Graham Cracker Crust – the Flavor Foundation

Start by browning the butter — this is where the magic begins! Melt the unsalted butter over medium heat, swirling the pan occasionally. You’ll see little brown flecks form and smell a nutty aroma; that means it’s perfect. Let it cool briefly but keep it warm enough to mix easily. Then combine your graham cracker crumbs, light brown sugar, cinnamon, and a pinch of salt in a bowl. Pour the warm brown butter over and stir until every crumb is coated. Press this mixture firmly into your prepared 9” springform pan’s bottom and sides—using the bottom of a measuring cup helps get it nice and compact. Pop it into the oven at 350°F for 10 minutes to set the crust.

Step 2: Pumpkin Cheesecake Filling – Creamy and Spiced

While your crust cools, it’s time for the filling. Using a mixer with a paddle attachment, beat the room-temperature cream cheese with both sugars on low speed until super smooth—no lumps! Scrape down the bowl to catch hidden bits. Add vanilla bean paste, cornstarch, salt, and your warming spices: cinnamon, ginger, nutmeg, and allspice. Mix gently again. Next, stir in the sour cream for that tangy richness before adding eggs one at a time. Remember to scrape the bowl often to make sure everything blends evenly. Finally, add in the pumpkin puree and give it a gentle final mix by hand to avoid overworking the batter—overmixing can introduce too much air and lead to cracks during baking.

Step 3: The Steam Bath Trick – Bake Like a Pro

Pour the filling over the cooled crust and smooth the top. Now, here’s the trick I swear by to avoid cracking: set a roast pan filled with boiling water on the bottom rack of your oven to create steam. Place the cheesecake on the middle rack directly above it. The steam keeps the baking environment humid and gentle on the cheesecake’s surface. Bake at 350°F for about 1 hour and 10 minutes until puffed with a slight jiggle in the center. Once done, switch off the oven and crack the door open, letting the cheesecake relax inside for an hour. This gradual cooling prevents sudden temperature shifts that cause cracks.

Step 4: Chill Time and Whipped Cream Finish

After the hour in the oven, bring the cheesecake to room temp for about 30 minutes, then refrigerate uncovered for at least 4 hours or overnight if you can wait that long (trust me, it’s worth it). When ready to serve, whip up fresh heavy cream with powdered sugar until soft peaks form, then lavish it on top—the light whipped cream cuts through the richness in the most delightful way.

How to Serve Pumpkin Cheesecake with Brown Butter Graham Cracker Crust Recipe

Garnishes

I love topping this cheesecake with freshly whipped cream dusted with a little cinnamon or a sprinkle of chopped toasted pecans for crunch. If you want to get fancy, a drizzle of caramel sauce or a few sugared cranberries make for a beautiful presentation, especially around the holidays.

Side Dishes

I usually keep it simple with this indulgent dessert—pairing it with a light cup of coffee or spiced tea is perfect. But if I’m serving it at a party, a small bowl of fresh berries on the side adds a fresh, tart contrast that everyone enjoys.

Creative Ways to Present

For special occasions, I’ve made mini versions in a muffin tin with the same brown butter crust and pumpkin filling—cutting down on baking time and making it easy to serve. You can also assemble it in a trifle style with layers of whipped cream and pumpkin cheesecake chunks to wow your guests in a less traditional way.

Make Ahead and Storage

Storing Leftovers

I store leftover cheesecake in an airtight container in the fridge—it keeps beautifully for up to a week. Just remember to add the whipped cream topping fresh on the day you plan to serve it to keep things fluffy and fresh.

Freezing

Yes, you can freeze this cheesecake! I usually freeze it without the whipped cream (which doesn’t freeze well). Wrap it tightly in plastic wrap and foil, and it keeps for about 2 months. When you’re ready, thaw it in the fridge overnight for the best texture.

Reheating

I don’t recommend reheating because this cheesecake is best served cold, but if you want to soften it slightly, I’ll let it sit at room temperature for 15-20 minutes before slicing—it becomes silky and easy to cut without losing that creamy texture.

FAQs

Final Thoughts

I honestly can’t recommend this Pumpkin Cheesecake with Brown Butter Graham Cracker Crust Recipe enough. It’s the kind of dessert that makes you look forward to the season, brings people together, and earns compliments every time I serve it. If you’re craving that perfect balance of cozy spices and creamy indulgence with a crust that packs a punch, give it a go. You’ll love sharing this slice of comfort with family and friends just like I do.

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