Home Desserts Pumpkin Cheesecake with Brown Butter Graham Cracker Crust
A slice of pumpkin cheesecake with a brown butter graham cracker crust, garnished with a drizzle of caramel and a sprinkle of powdered sugar, sitting on a plate for a festive fall dessert.
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Pumpkin Cheesecake with Brown Butter Graham Cracker Crust

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Pumpkin Cheesecake with Brown Butter Graham Cracker Crust is a decadent, seasonal dessert that combines the richness of traditional cheesecake with the comforting flavors of pumpkin and warm fall spices. This dessert beautifully combines a smooth, creamy texture with nutty, spiced undertones, perfect for fall gatherings, Thanksgiving, or any time you desire something indulgent and cozy. The addition of brown butter introduces a complexity that elevates the graham cracker crust, resulting in an irresistible toasty aroma.

This cheesecake captures the essence of fall desserts, incorporating the flavor profile of pumpkin pie but elevating it with the creamy consistency of a cheesecake. The filling is made with pumpkin purée, cream cheese, and a mixture of warm spices—cinnamon, nutmeg, ginger, and cloves—delivering the cozy taste of autumn in every bite. These spices evoke the nostalgia of classic pumpkin pie but feel more luxurious when paired with the cheesecake’s creamy base.

The brown butter graham cracker crust sets this dessert apart. Unlike a typical graham cracker crust, the butter is browned until golden and fragrant, releasing a rich, nutty flavor. This complements the sweetness of the pumpkin filling and adds depth to every bite. The crust provides the perfect balance of crispness and structure to support the dense cheesecake while infusing each slice with an extra layer of flavor.

The key to an exceptional cheesecake is its texture, and this pumpkin cheesecake delivers a silky-smooth filling. Beating the cream cheese properly ensures no lumps, and adding pumpkin purée makes the texture even more luscious. It is baked low and slow to prevent the cheesecake from cracking. After baking, a gradual cool-down process in the oven prevents sudden temperature changes, which could cause cracks.

The flavor balance is another standout feature. Brown sugar adds a caramel-like depth to the filling, complementing the spices and enhancing the pumpkin’s natural sweetness. The tangy cream cheese adds just enough tartness to offset the sweetness, creating a well-rounded dessert. With a dusting of powdered sugar and cinnamon, the cheesecake offers a finishing touch that feels both indulgent and refreshing.

This dessert is an excellent choice for Thanksgiving or any fall gathering, as it combines two holiday favorites—pumpkin pie and cheesecake—into one show-stopping dish. While it feels festive and unique, it’s also practical: Cheesecakes can be made in advance, giving you more time to focus on other dishes or simply enjoy your event. Additionally, the cheesecake only improves flavor as it rests in the fridge overnight, making it a stress-free, make-ahead option.


SUGGESTED RECIPE: Autumn Harvest Pumpkin Gnocchi with Goat Cheese and Brown Butter Sage

A bowl of Autumn Harvest Pumpkin Gnocchi, featuring tender gnocchi made from pumpkin puree, served with roasted yellow beets, rutabaga, and butternut squash, drizzled with a rich brown butter sage sauce and topped with crumbled goat cheese and fresh thyme.

While the original recipe pairs well with the classic brown butter crust, it is highly adaptable. You could experiment by swapping the graham crackers for gingersnaps to add more spice or drizzle the cheesecake with maple syrup or caramel sauce for extra sweetness. A topping of candied pecans or a pecan praline would add crunch and contrast beautifully with the creamy filling.

This Pumpkin Cheesecake with Brown Butter Graham Cracker Crust is a sophisticated take on classic fall desserts. It combines the comfort of familiar flavors with an elegant twist, making it a perfect choice for festive occasions or whenever you want to indulge.

Pumpkin Cheesecake with Brown Butter Graham Cracker Crust

Recipe by Kyle Taylor
5.0 from 1 vote
Course: DessertsCuisine: New AmericanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

6

hours 

30

minutes
Total time

7

hours 

Pumpkin Cheesecake with Brown Butter Graham Cracker Crust offers a creamy, spiced pumpkin filling balanced by a toasty, nutty crust. Perfect for fall and holiday gatherings, it combines pumpkin pie’s comforting flavors with cheesecake’s elegance.

Ingredients

  • For the Brown Butter Graham Cracker Crust
  • 2 cups graham cracker crumbs

  • 1/2 cup unsalted butter

  • 1/4 cup brown sugar

  • 1/4 teaspoon salt

  • For the Pumpkin Cheesecake Filling
  • 24 ounces cream cheese

  • 1 cup pumpkin puree

  • 1 1/2 cups brown sugar

  • 3 large eggs

  • 1/2 cup sour cream

  • 2 tablespoon all-purpose flour

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground cloves

Directions

  • Prepare the Brown Butter Graham Cracker Crust:
    Preheat the oven to 350°F (175°C).

    Melt the butter in a small saucepan over medium heat until it begins to foam and turns golden brown with a nutty aroma, 3-5 minutes. Stir frequently to prevent burning. Remove from heat and let it cool slightly.

    Mix the graham cracker crumbs, sugar, salt, and the brown butter until well combined. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8-10 minutes until set. Let it cool while you prepare the filling.
  • Make the Pumpkin Cheesecake Filling:
    Beat the cream cheese until smooth, 2-3 minutes. Add the pumpkin purée and brown sugar, and mix until combined, 1-2 minutes. Add the eggs, one at a time, and beat until just combined. Mix in the sour cream, flour, vanilla, and spices until smooth and creamy.
  • Assemble and Bake the Cheesecake:
    Pour the pumpkin cheesecake batter over the graham cracker crust. Bake for 60 minutes until the center is set. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
  • Chill and Serve:
    Transfer the cheesecake to the fridge and chill for at least 4 hours, but preferably overnight. Before serving, garnish with caramel sauce and a dusting of powdered sugar.

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