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Perfect Pumpkin Pie Cheesecake Recipe with Brown Butter Graham Cracker Crust

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A creamy, spiced pumpkin pie cheesecake with a nutty brown butter graham cracker crust that offers a cozy twist on classic fall desserts. This recipe is easy to prepare and perfect for gatherings or a comforting treat.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (Honey Maid preferred)
  • 6 tablespoons unsalted butter (browned)
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 24 ounces cream cheese (room temperature)
  • ¾ cup granulated sugar
  • 1 cup pumpkin puree (canned 100% pumpkin)
  • 3 large eggs (room temperature)
  • ½ cup heavy cream (or sour cream for tangier touch)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves (optional)
  • ¼ teaspoon salt

Instructions

  1. Brown the butter in a small saucepan over medium heat, stirring constantly until it foams and turns golden brown (about 5 minutes). Transfer to a bowl to cool slightly.
  2. In a medium bowl, combine graham cracker crumbs, brown sugar, cinnamon, and salt. Pour in the warm browned butter and stir until evenly moistened with a wet sand texture.
  3. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Set aside or refrigerate while preparing the filling.
  4. Preheat oven to 325°F (160°C) and position the rack in the middle.
  5. In a large bowl, beat cream cheese with an electric mixer until smooth and fluffy (2-3 minutes). Gradually add granulated sugar and beat until fully incorporated.
  6. Mix in pumpkin puree, eggs one at a time, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Mix just until combined and smooth to avoid cracks.
  7. Pour the filling over the prepared crust and spread evenly with a spatula.
  8. Place the pan on a baking sheet and bake for 55-65 minutes until edges are set but center jiggles slightly when shaken.
  9. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour to prevent cracks.
  10. Remove cheesecake from oven, cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Do not overmix after adding eggs to prevent cracks. Cooling the cheesecake gradually in the oven with the door cracked helps prevent cracking. Chilling the cheesecake for at least 4 hours or overnight improves texture and flavor. For gluten-free, use gluten-free graham crackers or almond flour. Vegan adaptations are possible with vegan cream cheese, flax eggs, and coconut cream.

Nutrition

Keywords: pumpkin pie cheesecake, brown butter crust, fall dessert, pumpkin spice, graham cracker crust, easy cheesecake, holiday dessert

Find it online: https://tablemira.com/perfect-pumpkin-pie-cheesecake-recipe-with-brown-butter-graham-cracker-crust-easy-step-by-step-guide/