A creamy baked pumpkin cheesecake with a classic brown butter graham cracker crust.
This pumpkin cheesecake is rich and creamy with a brown butter graham cracker crust. It's a tasty, decadent Fall dessert and is sure to impress your Thanksgiving guests! Plus, it's easy to make too.
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 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.
Mix crushed graham crackers, brown sugar, and brown butter together. Press it into a springform pan and bake for 10 minutes while you make the filling.
Beat cream cheese, white sugar, and brown sugar together. Then beat in vanilla extract, cornstarch, spices, and salt.
Whisk in the sour cream and then the eggs 1 at a time. Then add the pumpkin puree. Mix on low until combined.
Pour the cheesecake filling over the pre-baked crust. Bake for 55-65 minutes until it's puffed up and jiggles.
Let the cheesecake cool gradually, refrigerate overnight, and enjoy! Want to make this recipe? Check out the full instructions at:
Everyday dessert recipes for the home baker.