Pumpkin Cheesecake with Brown Butter Graham Cracker Crust Recipe

I absolutely adore this Pumpkin Cheesecake with Brown Butter Graham Cracker Crust Recipe because it strikes the perfect balance between rich, creamy, and warmly spiced. The brown butter crust adds a toasty, nutty depth that takes this cheesecake from ordinary to downright unforgettable. You’ll find that this dessert works wonderfully for holiday dinners, fall gatherings, or anytime you want to impress without fuss.

When I first tried this recipe, I was amazed at how the brown butter transformed the crust, giving it such a fragrant aroma and a deliciously complex flavor. Whether you’re a fan of pumpkin desserts or just cheesecake in general, this Pumpkin Cheesecake with Brown Butter Graham Cracker Crust Recipe is a must-try that’s both comforting and elegant.

this …

Ingredients You’ll Need

These ingredients come together to deliver all the warm, comforting flavors of fall, plus that luxurious cheesecake texture you’ll love. Grab full-fat cream cheese for the creamiest result, and don’t skip the brown butter for that extra depth in your crust.

• Graham Cracker Crumbs: Use regular or gluten-free depending on your preference; finely crushed works best for an even crust.
• Light Brown Sugar: Adds moisture and a hint of molasses flavor to both crust and filling.
• Ground Cinnamon: Warms up the crust and filling with cozy spice.
• Salt: A pinch enhances all the sweet flavors beautifully.
• Unsalted Butter: Browned gently to create that nutty flavor in the crust.
• Philadelphia Cream Cheese: The base for the cheesecake filling—make sure it’s at room temperature for smooth mixing.
• Granulated Sugar: Balances the brown sugar’s depth for sweet perfection.
• Vanilla Bean Paste or Extract: Adds a rich, aromatic vanilla note.
• Cornstarch: Helps stabilize the filling for a clean slice.
• Ground Ginger, Nutmeg, Allspice: Classic fall spices that complement the pumpkin beautifully.
• Full Fat Sour Cream: Adds tang and creaminess to the filling.
• Large Eggs: Room temperature eggs mix in better for a smooth texture.
• Pumpkin Puree: Use pure pumpkin (not pie filling) for a natural pumpkin flavor.
• Heavy Whipping Cream: For making fresh whipped cream topping.
• Powdered Sugar: Sweetens the whipped cream gently.

Variations

I love to tailor this Pumpkin Cheesecake with Brown Butter Graham Cracker Crust Recipe depending on the season or my mood. Feel free to adjust spices or play around with toppings to make it truly your own.

• Spiced Up: I’ve added a pinch of ground cloves or cardamom to the spice mix for an extra warm flavor punch that my family adores.
• Dairy-Free Version: Swap the cream cheese and sour cream for plant-based alternatives and use a dairy-free butter for the crust; it still tastes amazing!
• Nutty Crust: Mixing in finely chopped toasted pecans or walnuts adds a lovely crunch and nutty edge to the crust.
• Maple Whipped Cream: Replace powdered sugar with maple syrup in the whipped cream for a natural sweetness that plays so well with pumpkin.

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

Step 1: Create That Dreamy Brown Butter Graham Cracker Crust

Start by browning the butter gently over medium heat—watch it closely and swirl the pan; it should turn golden with nutty aromas and little browned bits on the bottom. Pour this warm (not hot) brown butter over your graham cracker crumbs, brown sugar, cinnamon, and salt. Give it a good stir to coat every crumb in that buttery goodness. Press this mixture firmly into the bottom and sides of a well-prepared 9″ springform pan, using the bottom of a measuring cup to get an even, compact crust. Then pop it in the oven at 350°F for about 10 minutes. This step really locks in the flavor and prevents a soggy crust, so I never skip it!

Step 2: Whip Up the Creamy Pumpkin Cheesecake Filling

With your crust cooling, start mixing the cheesecake filling by beating the room-temperature cream cheese with both sugars until smooth—making sure to scrape down the bowl so everything combines evenly. Next, add vanilla bean paste, cornstarch, salt, and all the spices. A quick tip? Mix these in gently on low speed to keep the filling silky without overworking it. Then stir in the sour cream for that tangy richness.

One egg at a time goes in next, mixed slowly to avoid bubbles that could create cracks. Scrape the bowl down halfway to keep things even. Finish by folding in the pumpkin puree and mixing by hand for a perfect, velvety texture. The batter should look uniform with no streaks.

Step 3: Bake It Right—Steam Bath for Crack-Free Perfection

Pour the filling over your crust and spread smoothly. Here’s a little trick I discovered that works like magic: place a large roasting pan on the bottom oven rack and fill it with boiling water right before sliding the cheesecake onto the middle rack. This steamy environment locks in moisture and keeps the edges from drying or cracking. Bake at 350°F for about 1 hour and 10 minutes. The cheesecake should look puffed with a slight jiggle in the center when it’s ready.

Turn the oven off, crack the door slightly, and let it hang out in there for another hour to settle gently. Then bring it out and cool to room temp before chilling it in the fridge for at least four hours, though overnight is the best for flavor and texture.

Step 4: Top with Fluffy Homemade Whipped Cream

When you’re ready to serve, whip together heavy cream and powdered sugar until soft peaks form. Dollop or pipe this luscious cream on top of your chilled cheesecake. This finishing touch brings a light, airy contrast to the dense, spiced pumpkin filling—my family goes crazy for it every time!

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

Garnishes

I usually keep the garnish simple and elegant—a generous scoop of my homemade whipped cream topped with a light dusting of cinnamon or a few toasted pecan halves. Sometimes, I add a drizzle of caramel sauce when hosting special dinners, and everyone always comments on that little upgrade!

Side Dishes

This cheesecake pairs beautifully with a warm cup of spiced chai or rich coffee. If it’s a holiday meal, I like to serve it alongside a crisp apple salad or roasted pears for a balanced plate of flavors.

Creative Ways to Present

For a festive touch, I sometimes prepare individual mini cheesecakes in ramekins topped with whipped cream and sprinkled with crushed gingersnap cookies. It’s a lovely way to wow guests at parties or Thanksgiving, plus easier to serve than slicing a big cake!

Make Ahead and Storage

Storing Leftovers

After chilling overnight, keep your cheesecake covered loosely with plastic wrap or in an airtight container to prevent it from drying out. My experience: it stays fresh for up to a week in the fridge without losing that creamy texture, just make sure not to add whipped cream until serving day.

Freezing

I’ve frozen slices wrapped tightly in parchment paper and foil, then placed in freezer bags. When thawed overnight in the fridge, the cheesecake’s texture remains surprisingly good—just add fresh whipped cream after thawing to revive that lightness.

Reheating

I usually skip reheating as cheesecake shines best cold, but if you want a softer texture, let it sit at room temperature for 20 minutes before serving—this brings out the flavors without losing structure.

FAQs

Final Thoughts

This Pumpkin Cheesecake with Brown Butter Graham Cracker Crust Recipe has become one of my go-to desserts when I want something that feels special but is easy enough for a casual weekend bake. I love how the browned butter crust brings out that toasty warmth we crave during fall and how the creamy spiced filling melts in your mouth. I really encourage you to give it a try—you might find it becomes a family favorite like it did for me!

Print