Brown Butter Pumpkin Cheesecake
This 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!
Equipment
- 1 Electric hand mixer or stand mixer with paddle attachment
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Ingredients
Graham Cracker Crust
- 113 grams unsalted butter
- 240 grams graham cracker crumbs
- 70 grams brown sugar light or dark
- ½ teaspoon salt
Pumpkin Cheesecake Filling
- 680 grams softened cream cheese full-fat, 3 bricks
- 55 grams granulated sugar
- 110 grams brown sugar light or dark
- 2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ½ teaspoon salt
- 115 grams sour cream room temperature
- 3 large eggs room temperature
- 318 grams pumpkin puree
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F/180°C. Line a 9" springform pan with parchment paper and set aside.
- Melt the butter in a saucepan over medium-low heat stirring constantly. The butter will foam and sizzle. After 5-8 minutes the foam will subside and the white milk solids will brown. Once golden brown with a nutty smell, remove from the heat and pour into a heat-proof bowl.113 grams unsalted butter
- In a large bowl, stir the graham cracker crumbs, brown sugar, and salt together. Pour in the cooled brown butter and stir to coat the crumbs.240 grams graham cracker crumbs, 70 grams brown sugar, ½ teaspoon salt
- Firmly press the graham cracker mixture into the bottom and up the sides of the springform pan using the bottom of a measuring cup. Bake on the middle rack of the oven for 10 minutes while you make the cheesecake filling.
- Take the crust out of the oven. Fill a cast iron skillet or casserole dish with hot water and place it on the bottom rack of the oven. This is our "water bath" that will steam and prevent the cheesecake from cracking.
Pumpkin Cheesecake Filling
- In a large bowl with a hand or stand mixer with the paddle attachment, beat cream cheese, white sugar, and brown sugar together until smooth. Scrape the sides of the bowl with a rubber spatula.680 grams softened cream cheese, 55 grams granulated sugar, 110 grams brown sugar
- Mix in vanilla, cornstarch, cinnamon, ginger, nutmeg, cloves, allspice, and salt on low until smooth. Scrape down the sides of the bowl again. Beat in the sour cream.2 teaspoon vanilla extract, 1 tablespoon cornstarch, 1 ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon allspice, ½ teaspoon salt, 115 grams sour cream
- Mix in the eggs one at a time on low speed. Scrape the sides of the bowl after the second and third egg.3 large eggs
- Beat in the pumpkin puree on low until combined. Switch to the rubber spatula and mix by hand to remove air bubbles.318 grams pumpkin puree
- Pour the filling into the crust and smooth out the top. Place it in the oven on the rack directly above the water bath. Bake for 55-65 minutes until the edges are set and slightly golden. The center should be puffed up and jiggly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the warm oven for 1 hour. Take it out of the oven and let it cool on top for another hour.
- Cover the pan in cling wrap and chill in the refrigerator for at least 6 hours or overnight. Once it's set, release the springform pan, slice, and enjoy!
Video
Notes
Use room temperature cream cheese, sour cream, and eggs for a creamy, uniform texture.
Don't open the oven while the cheesecake bakes! Cold air can shock the cheesecake and make it crack.
Cool the cheesecake gradually, moving from inside the oven, to on top of it, to the refrigerator. Cheesecake shrinks as it cools, and it'll crack if it shrinks too quickly.
Storage: Store in the refrigerator in a large airtight container like a cake carrier for up to 5 days.
Freezing: Cut the cheesecake into slices. Freeze the pieces in an airtight container or freezer bag for up to 3 months. Let the slices thaw in the refrigerator for 1-2 hours before eating.
Nutrition
Serving: 1sliceCalories: 474.8kcalCarbohydrates: 41.4gProtein: 6.9gFat: 32.2gSaturated Fat: 18gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8.6gTrans Fat: 0.3gCholesterol: 124.1mgSodium: 529mgPotassium: 218.5mgFiber: 1.6gSugar: 27.2gVitamin A: 5240.8IUVitamin C: 1.2mgCalcium: 111.7mgIron: 1.6mg
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