Description
This Pumpkin Cheesecake features a rich and creamy pumpkin-flavored filling on a brown butter graham cracker crust, baked using a water bath to achieve a smooth, crack-free finish. Topped with freshly whipped cream, it’s a perfect seasonal dessert for fall gatherings or holiday celebrations.
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 temp
- 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 temp
- (1) 15oz can pumpkin puree (not pumpkin pie filling)
Whipped Cream
- 2 cups (480ml) heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Prepare the Crust: Preheat your oven to 350°F and arrange two racks—one at the bottom and one in the middle. Spray a 9-inch springform pan with nonstick spray and line the bottom and sides with parchment paper. Brown the butter in a saucepan over medium heat until golden and fragrant, then let it cool slightly. In a bowl, mix the graham cracker crumbs, brown sugar, cinnamon, and salt. Pour in the browned butter (warm, not hot) and stir until well coated. Press the crumb mixture firmly into the springform pan’s bottom and sides using a measuring cup. Bake on the middle rack for 10 minutes and then cool.
- Make the 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 and combined, scraping down the bowl as needed. Prepare a medium pot with about 4 cups of water and bring it to boil on the stovetop; also place a large roasting pan on the bottom oven rack. Add vanilla, cornstarch, salt, and spices (cinnamon, ginger, nutmeg, allspice) to the cream cheese mixture and mix on low speed until combined. Stir in the sour cream. Add the eggs one at a time, mixing on low after each addition and scraping the bowl twice during the process. Finally, mix in the pumpkin puree thoroughly by hand to ensure complete incorporation.
- Assemble and Bake: Pour the pumpkin batter evenly over the cooled crust and smooth the surface. Carefully pour the boiling water into the roasting pan on the oven’s bottom rack, creating a water bath. Place the cheesecake on the middle rack directly above the pan and close the oven door quickly to trap steam. Bake for 1 hour and 10 minutes until the cheesecake is puffed with a slightly jiggly center.
- Cool the Cheesecake: Turn off the oven and crack the door open, leaving the cheesecake inside for 1 hour to cool gradually. Afterward, remove it and let it cool at room temperature for 30 minutes before refrigerating uncovered for at least 4 hours, preferably overnight.
- Make Whipped Cream: When ready to serve, whip the heavy cream and powdered sugar in a cold bowl with a whisk attachment at high speed until soft peaks form. Remove the cheesecake from the springform pan and peel away the parchment. Dollop or spread the freshly whipped cream on top before slicing and serving.
Notes
- STORAGE – Store the cheesecake covered in the refrigerator if kept longer than overnight, for up to 2 days to prevent drying. For longer storage, keep leftovers in an airtight container for up to one week.
- Do not add the whipped cream topping until serving day, as it can wilt when refrigerated.
- Using a water bath during baking prevents cracks and keeps the cheesecake moist and creamy.
- Ensure all dairy products and eggs are at room temperature for a smooth batter without lumps.
Nutrition
- Serving Size: 1 slice (approx. 1/12th)
- Calories: 420
- Sugar: 25g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 125mg
