Baked pumpkin cheesecake on a graham cracker crust made with brown butter. It's creamy and perfect for Thanksgiving.
This pumpkin cheesecake will be the star of your Thanksgiving dessert table! It has a creamy, baked cheesecake base made with real pumpkin puree and tons of warm spices.
Unsalted butter, crushed graham crackers, light or dark brown sugar, and salt. The butter will be browned before using.
Full fat cream cheese, granulated sugar, brown sugar, vanilla, cornstarch, pumpkin spices, salt, sour cream, eggs, and pumpkin puree.
First, brown the butter. Melt it in a small pot stirring constantly. It will foam and sizzle, and then the milk solids will brown. Remove from the heat and let cool a bit.
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 cheesecake filling.
Beat cream cheese, white sugar, and brown sugar together until smooth. Then mix in the vanilla, cornstarch, spices, and salt.
Beat in the sour cream and then the eggs 1 at a time. Then beat in the pumpkin puree, mixing on low until combined. Hand mix with a rubber spatula to remove air bubbles.
Pour the pumpkin cheesecake filling over the pre-baked crust. Bake for 55-65 minutes until it's puffed up and the middle jiggles a bit.
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.