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Pumpkin Cheesecake with Brown Butter Graham Cracker Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 82 reviews
  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 50 minutes + overnight chill
  • Yield: 10-12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Cheesecake features a rich and creamy pumpkin-flavored filling atop a brown butter graham cracker crust, perfectly spiced with cinnamon, ginger, nutmeg, and allspice. Topped with fresh, fluffy whipped cream, this dessert is a festive and indulgent treat ideal for fall and holiday celebrations.

Ingredients

Units Scale

Brown Butter Graham Cracker Crust

  • 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

Pumpkin Cheesecake

  • 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)

Whipped Cream

  • 2 cups (480ml) heavy whipping cream
  • 2 tbsp powdered sugar

Instructions

  1. Prepare the Brown Butter Graham Cracker Crust: Arrange two oven racks with one at the bottom and one in the middle. Preheat 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 cool. Mix graham cracker crumbs, brown sugar, cinnamon, and salt in a bowl, then stir in the cooled brown butter. Press the mixture firmly into the pan’s bottom and sides using a measuring cup. Bake crust on the middle rack for 10 minutes, then cool.
  2. Make the Pumpkin Cheesecake Batter: Using a hand or stand mixer with the paddle attachment, beat 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 and place a large roast 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 sour cream on low speed.
  3. Incorporate Eggs and Pumpkin: Beat in 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. Then fold the batter by hand to ensure all ingredients are fully incorporated.
  4. Assemble and Bake Cheesecake: Pour the batter evenly over the cooled crust and smooth the top. Carefully pour the boiling water into the roast 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.
  5. Cool the Cheesecake: 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 best flavor and texture.
  6. Prepare the Whipped Cream: Just before serving, beat heavy whipping cream and powdered sugar on high speed until soft peaks form. Spread the whipped cream atop the chilled cheesecake.
  7. Serve: Remove the cheesecake from the springform pan, peel off the parchment, slice into 10-12 pieces, and serve with whipped cream topping.

Notes

  • Store the cheesecake covered after the initial overnight chill to prevent drying. Use an airtight container if keeping leftovers.
  • Add whipped cream only on the day of serving to avoid wilting during storage.
  • Cheesecake will keep refrigerated for up to one week.
  • Use room temperature cream cheese and eggs for a smooth batter.
  • The water bath (bain-marie) creates humidity to prevent cracking and ensure creamy texture.

Nutrition

  • Serving Size: 1 slice (1/12 of cheesecake with whipped cream)
  • Calories: 420 kcal
  • Sugar: 30 g
  • Sodium: 250 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 110 mg

Find it online: https://emilyquickdinners.com/pumpkin-cheesecake-with-brown-butter-graham-cracker-crust-recipe/