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Brown Butter Pumpkin Cheesecake Recipe

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3.9 from 12 reviews

This Brown Butter Pumpkin Cheesecake combines the rich, nutty flavor of browned butter with creamy pumpkin-spiced cheesecake in a crunchy graham cracker crust. Slow-baked in a water bath to ensure a perfectly smooth and crack-free finish, it’s an ideal dessert for fall gatherings and holiday celebrations. With warm spices like cinnamon, ginger, and nutmeg, balanced sweetness, and luscious texture, this cheesecake is a decadent treat that impresses every time.

  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 9 hours 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

For the Graham Cracker Crust

  • 113 grams unsalted butter
  • 240 grams graham cracker crumbs
  • 70 grams brown sugar (light or dark)
  • 1/2 tsp salt

For the Pumpkin Cheesecake Filling

  • 680 grams softened cream cheese (full-fat, 3 bricks)
  • 55 grams granulated sugar
  • 110 grams brown sugar (light or dark)
  • 2 tsp vanilla extract
  • 1 tbsp cornstarch
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 1/2 tsp salt
  • 115 grams sour cream (room temperature)
  • 3 large eggs (room temperature)
  • 318 grams pumpkin puree

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper and set aside for the crust preparation.
  2. Brown the Butter: Melt the butter in a saucepan over medium-low heat, stirring constantly. The butter will foam and sizzle; continue until the foam subsides and milk solids turn golden brown with a nutty aroma, about 5-8 minutes. Remove from heat and pour into a heat-proof bowl to cool.
  3. Make the Crust Mixture: In a large bowl, combine graham cracker crumbs, brown sugar, and salt. Pour the cooled brown butter over the mixture and stir until all crumbs are evenly coated.
  4. Form and Bake the Crust: Firmly press the crumb mixture into the bottom and up the sides of the prepared springform pan using the bottom of a measuring cup. Bake on the middle rack for 10 minutes.
  5. Prepare Water Bath: Remove the crust from the oven. Fill a cast iron skillet or casserole dish with hot water and place it on the bottom rack inside the oven. This water bath will create steam to keep the cheesecake moist and prevent cracking.
  6. Beat Cream Cheese and Sugars: In a large mixing bowl using a hand or stand mixer fitted with a paddle attachment, beat cream cheese, granulated sugar, and brown sugar together until smooth and creamy. Scrape down the sides of the bowl.
  7. Add Spices and Sour Cream: Mix in vanilla extract, cornstarch, cinnamon, ginger, nutmeg, cloves, allspice, and salt on low speed until combined. Scrape down the bowl again, then beat in the sour cream until smooth.
  8. Incorporate Eggs: Add eggs one at a time on low speed, mixing each egg in fully. Scrape the bowl after adding the second and third egg to ensure even blending.
  9. Add Pumpkin Puree: Beat in the pumpkin puree on low until just combined. Switch to a rubber spatula and gently fold the batter by hand to remove any air bubbles.
  10. Fill and Bake the Cheesecake: Pour the filling over the baked crust, smoothing the top evenly. Place the pan on the oven rack directly above the water bath. Bake for 55-65 minutes until the edges are set and lightly golden, and the center is puffed and slightly jiggles when nudged.
  11. Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour to prevent cracking from rapid temperature change.
  12. Cool at Room Temperature: Remove cheesecake from oven and let it cool on a wire rack or counter top for an additional hour.
  13. Refrigerate: Cover the pan tightly with cling wrap and chill in the refrigerator for at least 6 hours or overnight to fully set the cheesecake.
  14. Serve: Once set, carefully release the springform pan. Slice and serve your creamy, spiced brown butter pumpkin cheesecake.

Notes

  • Ensure all dairy ingredients, especially cream cheese, sour cream, and eggs, are at room temperature to avoid lumps in your batter.
  • Be patient when browning butter; watch carefully to prevent burning.
  • The water bath is essential for a smooth, crack-free cheesecake; do not skip it.
  • For best flavor development, chill the cheesecake overnight before serving.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Let the cheesecake sit at room temperature for 15-20 minutes before slicing for cleaner cuts.

Find it online: https://allcookedup.com/brown-butter-pumpkin-cheesecake-recipe/