A creamy baked pumpkin cheesecake with a classic brown butter graham cracker crust.
Brown butter pumpkin cheesecake is rich and creamy with a crunchy brown butter graham cracker crust. It's the most delicious, decadent Fall dessert and is sure to impress your Thanksgiving guests!
Unsalted butter, graham cracker crumbs, light or dark brown sugar, and salt. The butter will be browned.
Cream cheese, white sugar, brown sugar, vanilla, cornstarch, pumpkin spices, salt, sour cream, eggs, and pumpkin puree.
Start making the crust by browning the butter. Melt it in a small pot. It will foam and sizzle. Eventually the milk solids will brown. Remove from the heat and cool slightly.
Whisk graham cracker crumbs, brown sugar, and the brown butter together. Press it into a prepared springform pan and bake for 10 minutes while you make the cheesecake filling.
Beat room temperature cream cheese, white sugar, and brown sugar together. Then beat in vanilla, cornstarch, spices, and salt.
Beat in the sour cream and then the eggs 1 at a time. Then add the pumpkin puree. Mix on low until combined.
Pour the pumpkin cheesecake filling over the graham cracker crust. Bake for 55-65 minutes until it's puffed up and jiggles like Jello.
Let the cheesecake cool gradually, chill overnight, and enjoy! Want to make this recipe? Check out the full instructions at:
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