Description
This rich and creamy Pumpkin Cheesecake features a brown butter graham cracker crust and a perfectly spiced pumpkin filling, baked in a steam bath to ensure a smooth, crack-free texture. Topped with light whipped cream, it’s the ultimate autumn dessert that balances sweetness and spice with a luscious velvety texture.
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 Filling
- 4 (8oz) bricks full fat Philadelphia cream cheese, room temperature
- 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 temperature
- 1 (15oz) can pumpkin puree (not pumpkin pie filling)
Whipped Cream
- 2 cups (480ml) heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Prepare the Brown Butter Graham Cracker Crust: Arrange two oven racks with one at the bottom and one in the middle. Preheat the oven to 350°F and coat a 9″ springform pan with nonstick spray. Line the bottom and sides of the pan with parchment paper. Melt and brown 1/2 cup unsalted butter in a saucepan over medium heat; cool slightly. In a bowl, mix graham cracker crumbs, brown sugar, cinnamon, and salt. Pour in the warm browned butter and stir to coat. Press this mixture firmly into the bottom and sides of the pan using the bottom of a measuring cup. Bake for 10 minutes on the middle rack, then cool while preparing the filling.
- Make the Pumpkin Cheesecake Batter: Using a hand or stand mixer with a paddle attachment, beat cream cheese and both sugars on low speed until smooth and well combined, scraping down the bowl as needed. Meanwhile, bring about 4 cups of water to a boil in a medium pot and place a large roasting pan on the oven’s bottom rack. Return to the mixer, add vanilla, cornstarch, salt, cinnamon, ginger, nutmeg, and allspice; mix on low to combine. Scrape down bowl and mix in sour cream on low speed. Add eggs one at a time on low speed, scraping down the bowl after two and again after the last two eggs. Finally, mix in the pumpkin puree on low speed and finish mixing by hand to ensure full incorporation.
- Assemble and Bake the Cheesecake: Pour the batter over the cooled crust, smoothing the surface. Carefully pour the boiling water into the roasting pan on the bottom rack to create steam, then place the cheesecake on the middle rack above it and close the oven door quickly. Bake for 1 hour and 10 minutes until puffed with a jiggly center. Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour.
- Cool and Chill the Cheesecake: Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes. Then refrigerate uncovered for at least 4 hours, preferably overnight, until fully set.
- Prepare the Whipped Cream: When ready to serve, whip the heavy cream with powdered sugar on high speed until soft peaks form. Remove the cheesecake from the pan, peel off parchment paper, and spread the whipped cream over the top. Slice and serve immediately.
Notes
- Store the cheesecake covered in the fridge if kept longer than overnight (up to 2 days). For longer storage (about a week), use an airtight container.
- Add whipped cream only on the day of serving to prevent wilting; do not store the cheesecake with whipped cream already applied.
- The steaming method during baking prevents cracks and dryness by maintaining humidity.
- Use room temperature cream cheese and eggs for best mixing consistency.
- Pumpkin puree (not pumpkin pie filling) ensures control over spices and sweetness.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
