This Pumpkin Cheesecake combines creamy, spiced pumpkin filling with a rich brown butter graham crust, topped with fluffy cinnamon whipped cream. It’s the perfect dessert for autumn gatherings and cozy evenings, bringing all the warmth of the season into one unforgettable bite.
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WHY YOU WILL LOVE THIS PUMPKIN CHEESECAKE WITH BROWN BUTTER CRUST
It’s a keeper! Make sure this Pumpkin Cheesecake lands on your to do list. With its indulgent brown butter crust and luscious, spice-kissed pumpkin filling, this cheesecake is both a showstopper and a crowd-pleaser. Topped with a swirl of cinnamon whipped cream, it offers a harmonious blend of flavors and textures that’s irresistibly smooth and warmly spiced.
BONUS! This recipe is Nut-Free (NF) ideal for those with nut allergies.
INGREDIENTS FOR PUMPKIN CHEESECAKE WITH BROWN BUTTER CRUST
- Graham Cracker Crumbs: These crumbs form the sturdy, slightly crunchy base for the cheesecake, infused with a buttery warmth that complements the pumpkin filling.
- Brown Sugar: Adds a hint of caramel-like sweetness to both the crust and filling, enhancing the fall flavors.
- Cinnamon: Provides a warm, earthy spice that balances the sweetness and enriches the flavors throughout the crust, filling, and whipped cream.
- Salt: A pinch of salt in the crust and filling brings out the sweetness and depth of the other ingredients.
- Butter: Browned to bring out its nutty, rich flavor, it makes the crust irresistibly aromatic and golden.
- Cream Cheese: This essential ingredient creates the ultra-creamy texture of the cheesecake while adding a mild tang that pairs beautifully with the pumpkin and spices.
- Light Brown Sugar and Castor Sugar: These sugars sweeten the filling, with brown sugar lending a subtle molasses depth.
- Vanilla Bean Paste or Extract: Adds a luxurious vanilla essence that enhances the warmth of the spices in the filling and whipped cream.
- Cornstarch: Helps stabilize the filling for a smooth, creamy texture that holds up well.
- Ground Ginger, Nutmeg, and Allspice: These warming spices add a gentle spiciness that’s perfect for pumpkin desserts, giving the filling a layered depth.
- Sour Cream: Balances the sweetness and enhances the creaminess of the filling, adding a subtle tang.
- Eggs: Help to set the filling, providing structure and contributing to the rich, custardy texture.
- Pumpkin Puree: The star of the cheesecake, bringing a natural sweetness and creamy texture along with its quintessential autumn flavor.
- Whipping Cream: The base for the cinnamon whipped cream, adding lightness and richness to complement the dense cheesecake.
- Powdered Sugar: Sweetens the whipped cream without graininess, ensuring a smooth, delicate topping.
HOW TO MAKE PUMPKIN CHEESECAKE WITH CINNAMON WHIPPED CREAM
Brown Butter Graham Cracker Crust
- Arrange the two racks inside the oven so that one is at the very bottom and one is in the middle. Preheat the oven to 350°F/180°C.
- Coat the inside of a 9″ springform pan with nonstick spray. Cover the bottom and sides of the pan with parchment paper and set aside.
- Place the ½ cup of butter in a saucepan over medium heat. Melt and heat until browned. Remove from heat and allow to cool. You can transfer the browned butter to a glass measuring cup and stir with a rubber spatula to cool quickly.
- Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a bowl. When the brown butter has cooled from hot to warm, pour over the graham mixture and stir to coat.
- Pour the crumbs into the springform pan and use the bottom of a cup to press it into the bottom and sides of the springform pan. Set aside and begin to make the cheesecake filling.
Pumpkin Cheesecake
- First, let’s create a steamy, humid environment for a successful bake for our cheesecake. Start by boiling 4-6 cups of water. Place a large roast pan on the bottom rack of the oven. Meanwhile, boil 4-6 cups of water to add to the roast pan. Once boiled, carefully add the water to the roast pan. This will trap the steam and create a humid baking environment for the cheesecake – preventing it from drying out and cracking. The stage for success has been set! Now onto the batter.
- In a bowl using a hand mixer or stand mixer with the paddle attachment, add the cream cheese and sugars, mix on low speed until smooth and combined. Scrape down the bowl and mix again on low speed to catch any bits at the bottom. Continue to mix until smooth.
- Whisk together the cornstarch, salt, cinnamon, ginger, nutmeg, and allspice together. Add the dry mixture to the bowl and mix on low speed until combined.
- Scrape down the bowl and mix in the vanilla and sour cream on low speed.
- Mix in the eggs, one at a time, on low speed. Scrape down the bowl after the first two eggs, and again after the last two eggs.
- Last, mix in the pumpkin puree on low speed until fully integrated. Scrape down the sides and bottom to ensure all of the ingredients are fully incorporated.
- Pour the batter into the crust and spread the top surface smooth. It should completely cover the crust. This is why we use the parchment side liner.
- Place the cheesecake on the middle rack, directly above the roast pan filled with hot water, and close the oven door.
- Bake for 1 hour and 15 minutes. It should look very puffed on the outside with a jiggly center. Some cracks may form, do not worry.
- When the bake is complete, turn the oven off and crack open the oven door. Let the cheesecake remain inside the oven for 1 hour. Trust the process. Do not skip this step.
- After the hour, let it cool at room temperature for 30 minutes. The slow process of cooling down minimizes crack and creates a more beautiful surface. Next, transfer to the refrigerator and let it chill uncovered (so it will not condensate) for at least 4 hours, but preferably overnight. Once chilled, remove the cheesecake from the pan and peel back the paper.
Cinnamon Whipped Cream
When you’re ready to serve the cheesecake, make the whipped cream.
- Place the heavy whipping cream, castor or powdered sugar, vanilla, and cinnamon in a large mixing bowl. Using a hand or stand mixer with the whisk attachment, whisk on high speed until the cream forms soft peaks. In this case, I prefer a stand mixer.
- Scoop the soft whipped cream on top of the chilled cheesecake. Then slice and serve!
LET’S TALK ABOUT SUGAR:
- Castor Sugar or Caster Sugar, both spellings are correct.
- Baker’s Sugar
- Ultrafine Sugar
All the above sugar names are used interchangeably and refer to a finer granulated sugar that has a smaller grain than standard granulated white sugar. You can easily create your own ultrafine granulated sugar by adding standard granulated sugar to a blender or food processor and pulsing until ultrafine. I use this technique quite often since I don’t always stock bakers sugar in my cupboard.
- Powdered Sugar
- Confectioners Sugar
- Icing Sugar
All the above sugar names are used interchangeably and refer to the particle size that is created when granulated sugar has been pulverized into a superfine powder.
EQUIPMENT FOR MAKING PUMPKIN CHEESECAKE WITH BROWN BUTTER CRUST
- Scale – for weighing ingredients if you like precise results
- Springform Pan – for baking
- Cooking Spray - to spray springform pan
- Round Parchment – to line bottom springform pan
- Side Liner Parchment – you can purchase this in a roll, or cut strips from sheet parchment
- Food Processor - to grind graham crackers
- Sauce Pot – to brown butter
- Wooden Spoon – to stir browning butter
- Medium Bowl – to mix crumb mixture
- Fork – to mix crust crumb mixture
- Rubber Spatula – to scrape down the sides of mixing bowl
- Stand Mixer – for beating cheesecake batter, must scrape down sides of bowl many times
- Hand Mixer – optional. One advantage is less scraping down of sides of bowl
- Roast Pan – to hold hot water for steaming the oven while the cheesecake bakes
WHY SHOULD I HAVE ROOM-TEMPERATURE EGGS?
THE EGGS: For the creamiest, smoothest cheesecake, use room-temperature eggs. If cold eggs are added to the batter they will chill the room-temperature cream cheese, causing it to solidify and create a lumpy batter, even if it was completely smooth prior. If you have forgotten to set out eggs, simply set cold eggs in a warm tap water bath for 3-5 minutes to bring them to room temperature.
STORAGE TIPS FOR PUMPKIN CHEESECAKE WITH CINNAMON WHIPPED CREAM
Here is the best way to store your pumpkin cheesecake: Once your cheesecake has chilled overnight, cover it to keep it from drying out. If you plan to store it longer, I recommend using a reliable storage container for the best results. For any leftovers, transfer them to an airtight container and refrigerate; they’ll stay fresh for about a week. Add the whipped cream only on the day you are serving it — whipped cream will wilt and is not suitable for storage. Plan to make your whipped cream the day of serving.
THE ANCIENT HISTORY OF CHEESECAKE
It is said that cheesecake first originated in Ancient Greece on the island of Samos, over 4,000 years ago. Back then, it was served to athletes during the first Olympic Games in 776 BC. Mention of cheesecake is also noted by the Greek physician Aegimus in the 5th century BC, who wrote a book on the art of making cheesecakes. Over the centuries, variations of cheesecakes have been created and enjoyed around the world, from Africa to Asia, throughout Europe, and in North and South America.
Cheesecake is a pie, not a cake! Despite the name "cheesecake," this culinary dish is considered a torte or a custard pie due to the use of many eggs as its primary source of leavening, paired with a crust, and the absence of flour, similar to a flan or a tart.
In the U.S., National Cheesecake Day is on July 30th.
Pumpkin Cheesecake with Brown Butter Graham Crust and Cinnamon Whipped Cream
This Pumpkin Cheesecake combines creamy, spiced pumpkin filling with a rich brown butter graham crust, topped with fluffy cinnamon whipped cream. It’s the perfect dessert for autumn gatherings and cozy evenings, bringing all the warmth of the season into one unforgettable bite.
Servings 12
Calories 730kcal
Ingredients
Brown Butter Graham Cracker Crust (10 min prep)
- 2 cups graham cracker crumbs (280g)
- ⅓ cup brown sugar (70g) packed
- 1 teaspoon cinnamon (2.6g) ground
- Pinch salt
- ½ cup butter (113g) browned
Pumpkin Cheesecake (20 min prep)
- 32 oz full fat cream cheese (907g) 4 bricks, room temp 2hrs ahead
- 1 cup light brown sugar (200g) packed
- ½ cup fine castor sugar (100g)
- 1 tablespoon vanilla bean paste (13ml) or vanilla extract
- 2 tablespoon cornstarch (20g)
- ¼ teaspoon salt (1.4g)
- 1 ½ teaspoon ground cinnamon (4g)
- ½ teaspoon ground ginger (1g)
- ¼ teaspoon ground nutmeg (.6g)
- ¼ teaspoon allspice (.6g)
- ¼ cup full fat sour cream (60g)
- 4 large eggs (200g) room temperature
- 15 oz pumpkin puree (425g) canned
- Prepare Springform pan prep with cooking spray and parchment paper
Cinnamon Whipped Cream
- 2 cups whipping cream (480ml)
- 5 tbs fine castor sugar (63g) or powdered sugar
- 2 teaspoon vanilla extract (9ml)
- ¼ teaspoon cinnamon (.6g) ground
Instructions
Brown Butter Graham Cracker Crust
- Arrange the two racks inside the oven so that one is at the very bottom and one is in the middle. Preheat the oven to 350°F/180°C
- Coat the inside of a 9″ springform pan with nonstick spray. Cover the bottom and sides of the pan with parchment paper and set aside.
- Place the ½ cup of butter in a saucepan over medium heat. Melt and heat until browned. Remove from heat and allow to cool. You can transfer the browned butter to a glass measuring cup and stir with a rubber spatula to cool quickly.
- Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a bowl. When the brown butter has cooled from hot to warm, pour over the graham mixture and stir to coat.
- Pour the crumbs into the springform pan and use the bottom of a cup to press it into the bottom and sides of the springform pan. Set aside and begin to make the cheesecake filling.
Pumpkin Cheesecake
- First, let’s create a steamy, humid environment for a successful bake for our cheesecake. Start by boiling 4-6 cups of water. Place a large roast pan on the bottom rack of the oven. Meanwhile, boil 4-6 cups of water to add to the roast pan. Once boiled, carefully add the water to the roast pan. This will trap the steam and create a humid baking environment for the cheesecake – preventing it from drying out and cracking. The stage for success has been set! Now onto the batter.
- In a bowl using a hand mixer or stand mixer with the paddle attachment, add the cream cheese and sugars, mix on low speed until smooth and combined. Scrape down the bowl and mix again on low speed to catch any bits at the bottom. Continue to mix until smooth.
- Whisk together the cornstarch, salt, cinnamon, ginger, nutmeg, and allspice together. Add the dry mixture to the bowl and mix on low speed until combined.
- Scrape down the bowl and mix in the vanilla and sour cream on low speed.
- Mix in the eggs, one at a time, on low speed. Scrape down the bowl after the first two eggs, and again after the last two eggs.
- Last, mix in the pumpkin puree on low speed until fully integrated. Scrape down the sides and bottom to ensure all of the ingredients are fully incorporated.
- Pour the batter into the crust and spread the top surface smooth. It should completely cover the crust. This is why we use the parchment side liner.
- Place the cheesecake on the middle rack, directly above the roast pan filled with hot water, and close the oven door.
- Bake for 1 hour and 15 minutes. It should look very puffed on the outside with a jiggly center.
- When the bake is complete, turn the oven off and crack open the oven door. Let the cheesecake remain inside the oven for 1 hour. Do not skip this step.
- After the hour, let it cool at room temperature for 30 minutes. Then transfer to the refrigerator and let it chill uncovered (so it will not condensate) for at least 4 hours, but preferably overnight. Once chilled, remove the cheesecake from the pan and peel back the paper.
Cinnamon Whipped Cream
- When you’re ready to serve the cheesecake, make the whipped cream.
- Place the heavy whipping cream, castor or powdered sugar, vanilla, and cinnamon in a large mixing bowl. Using a hand or stand mixer with the whisk attachment, whisk on high speed until the cream forms soft peaks. In this case I prefer a stand mixer.
- Scoop the soft whipped cream on top of the chilled cheesecake. Then slice and serve!
Notes
EQUIPMENT FOR MAKING PUMPKIN CHEESECAKE WITH BROWN BUTTER CRUST
- Scale – for weighing ingredients if you like precise results
- Springform Pan – for baking Cooking Spray - to spray springform pan
- Round Parchment – to line bottom springform pan
- Side Liner Parchment – you can purchase this in a roll, or cut strips from sheet parchment
- Food Processor - to grind graham crackers
- Sauce Pot – to brown butter
- Wooden Spoon – to stir browning butter
- Medium Bowl – to mix crumb mixture
- Fork – to mix crust crumb mixture
- Rubber Spatula – to scrape down the sides of mixing bowl
- Stand Mixer – for beating cheesecake batter, must scrape down sides of bowl many times
- Hand Mixer – optional. One advantage is less scraping down of sides of bowl
- Roast Pan – to hold hot water for steaming the oven while the cheesecake bakes
Nutrition
Serving: 1serving | Calories: 730kcal | Carbohydrates: 59g | Protein: 10g | Fat: 52g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 206mg | Sodium: 484mg | Potassium: 304mg | Fiber: 2g | Sugar: 46g | Vitamin A: 7471IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 2mg
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