Description

This rich and creamy Pumpkin Cheesecake features a browned butter graham cracker crust and a perfectly spiced pumpkin filling. Baked in a water bath to ensure a smooth, crack-free finish, this dessert is topped with a light homemade whipped cream, making it a perfect festive treat for autumn and holiday celebrations.

Ingredients

Scale

For the 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

For the 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)

For the Whipped Cream Topping

2 cups (480ml) heavy whipping cream
2 tbsp powdered sugar

Instructions

Brown Butter Graham Cracker Crust: Arrange oven racks with one at the bottom and one in the middle; preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray and line the bottom and sides with parchment paper. Melt the unsalted butter in a saucepan over medium heat until browned, then cool slightly. In a bowl, mix graham cracker crumbs, brown sugar, cinnamon, and salt, then add browned butter and stir to coat. Press crumb mixture firmly into the springform pan’s bottom and sides. Bake crust on middle rack for 10 minutes, then cool.
Prepare Cheesecake Batter: Using a hand or stand mixer with a paddle attachment, beat cream cheese with both sugars on low speed until smooth, scraping down sides as needed. Set a pot with about 4 cups of water on high heat to boil and place a large roasting pan on the oven’s bottom rack. Add vanilla, cornstarch, salt, cinnamon, ginger, nutmeg, and allspice to the cream cheese mixture and mix on low until combined. Add sour cream and mix again on low.
Add Eggs and Pumpkin: Beat in eggs one at a time on low speed, scraping bowl after the second and after all eggs are incorporated. Mix in pumpkin puree on low until mostly combined, then finish mixing by hand to ensure homogeneity.
Assemble and Bake in Water Bath: Pour batter into crust and smooth top. Carefully open oven and pull out bottom rack; pour boiling water into roasting pan to create steam. Place cheesecake on middle rack above the roast pan and close oven door swiftly. Bake for 1 hour and 10 minutes until cake is puffed with a jiggly center.
Cool Cheesecake: After baking, turn off oven, crack door open, and let cheesecake remain in oven for 1 hour to cool gradually. Remove, then let rest at room temperature for 30 minutes before refrigerating uncovered for at least 4 hours or overnight.
Prepare Whipped Cream: When ready to serve, remove cheesecake from pan and peel off parchment. In a large bowl, whip heavy cream with powdered sugar using a whisk attachment until soft peaks form. Spread whipped cream over cheesecake, slice, and serve.

Notes

Use full fat cream cheese and sour cream for the creamiest texture.
Allow all ingredients, especially eggs and cream cheese, to come to room temperature for smoother batter.
Brown butter adds a nutty depth to the crust; do not skip this step.
Water bath baking helps prevent cracks and maintains moisture in the cheesecake.
Chilling the cheesecake overnight improves flavor and texture.
You can substitute vanilla bean paste with vanilla extract without issue.
For a gluten-free version, use gluten-free graham crackers.

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin cheesecake, fall dessert, creamy cheesecake, brown butter crust, holiday dessert, whipped cream topping, graham cracker crust