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Pumpkin Cheesecake with Brown Butter Graham Cracker Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 128 reviews
  • Author: Lauren
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 3 hours 15 minutes plus overnight chilling
  • Yield: 10-12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A rich and creamy pumpkin cheesecake featuring a brown butter graham cracker crust, perfectly spiced pumpkin filling, and a light whipped cream topping. This dessert combines warm autumn flavors with a velvety texture, baked in a water bath to ensure a smooth, crack-free finish, making it ideal for festive occasions or cozy gatherings.

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 very bottom and one in the middle. Preheat the oven to 350°F (175°C) and spray a 9″ springform pan with nonstick spray. Line the bottom and sides of the pan with parchment paper. In a saucepan over medium heat, melt and brown 1/2 cup unsalted butter, then allow it to cool slightly. In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, and salt, then pour in the cooled brown butter and mix until coated. Press the crumb mixture firmly into the pan’s bottom and sides using the bottom of a measuring cup. Bake on the middle rack for 10 minutes and let cool while preparing the filling.
  2. Mix the Pumpkin Cheesecake Batter: Using a hand or stand mixer fitted with a paddle attachment, beat the cream cheese with both sugars on low speed until smooth. Scrape the bowl and mix again. Meanwhile, bring about 4 cups of water to a boil in a medium pot and place a large roasting pan on the bottom rack of the oven. Add vanilla, cornstarch, salt, cinnamon, ginger, nutmeg, and allspice to the cream cheese mixture and mix on low until combined. Scrape down the bowl, mix in sour cream on low speed. Add eggs one at a time, mixing on low and scraping between additions to ensure full incorporation. Finally, add pumpkin puree and mix gently by hand to fully combine.
  3. Assemble and Bake Cheesecake in a Water Bath: Pour the pumpkin batter into the cooled crust, spreading evenly. Carefully open the oven door, pull out the bottom rack with the roasting pan, and pour boiling water into the roasting pan to create steam. Quickly place the cheesecake on the middle rack above the roasting pan and close the oven. Bake for 1 hour and 10 minutes, until the outside is puffed and the center jiggles slightly.
  4. Cool the Cheesecake: Turn off the oven and crack the door open, leaving the cheesecake inside to cool for 1 hour to prevent sudden temperature changes that might crack the surface. Afterward, remove the cheesecake, let it cool at room temperature for 30 minutes, then refrigerate uncovered for at least 4 hours or preferably overnight.
  5. Prepare the Whipped Cream Topping: When ready to serve, combine heavy whipping cream and powdered sugar in a large mixing bowl. Using a whisk attachment on a mixer, whip on high speed until soft peaks form. Spread whipped cream over the chilled cheesecake, slice, and serve immediately.

Notes

  • Storage: After chilling overnight, cover the cheesecake if storing for up to 2 days to prevent drying out. Add whipped cream topping on the day of serving only, as storing with whipped cream may cause it to wilt.
  • Store leftover cheesecake in an airtight container in the refrigerator; it will keep up to one week without whipped cream.
  • Use full-fat cream cheese and sour cream for the best texture and flavor.
  • Ensure eggs and cream cheese are at room temperature before mixing to avoid lumps.
  • Use pumpkin puree, not pumpkin pie filling, for the right consistency and flavor.
  • To prevent cracking, bake the cheesecake in a water bath and do not open the oven door while baking.

Nutrition

  • Serving Size: 1 slice (1/12 of cheesecake without whipped cream)
  • Calories: 420
  • Sugar: 26g
  • Sodium: 280mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 125mg

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