Swap the Pumpkin Pie for This Pumpkin Cheesecake With Brown Butter Crust

Pumpkin cheesecake will be the star of your Thanksgiving dessert table.

Pumpkin pie is out—pumpkin cheesecake is in! This recipe has a perfectly spiced pumpkin filling, a rich brown butter crust, and a gorgeous dollop of cinnamon whipped cream.

Tami Steggell shared her recipe for brown butter pumpkin cheesecake, and it is irresistible!

“Everyone needs to plan this on their holiday menu because it is out of this world good!” Tami said. It’s a holiday tradition in her family, and you’ll see why! The pumpkin cheesecake filling is rich and smooth, while the brown butter crust adds a delicious, slightly nutty flavor that makes the whole dessert stand out.

“For the creamiest and smoothest cheesecake, use room temperature eggs,” Tami suggested. “If cold eggs are added to the batter, they’ll chill the room temperature cream cheese, causing it to solidify and create a lumpy batter.”

If you want this cheesecake for your holiday gathering, make sure to plan ahead. Bake the day before so it can chill overnight. Tami suggested using a water bath to bake the cheesecake. This technique involves placing the cheesecake pan into a larger pan filled with hot water while it bakes. The water helps keep the oven humid, which prevents cracks from forming on the top of the cheesecake.

Once the cheesecake is done baking, let it cool in the oven (with the oven turned off) for at least an hour. This step helps to prevent cracks and keeps the texture smooth. After that, let it chill in the fridge overnight to set perfectly.

Pumpkin Cheesecake With Brown Butter Crust and Cinnamon Whipped Cream

Total Time: 1 hour 45 minutes + overnight chill
Yields: 12 slices
Size: 9” Cake

INGREDIENTS

Brown Butter Graham Cracker Crust (10 min prep)

• 2 cups graham cracker crumbs (280g)
• 1/3 cup brown sugar, packed (70g)
• 1 tsp cinnamon, ground (2.6g)
• Pinch of salt
• 1/2 cup butter, browned (113g)

Pumpkin Cheesecake (20 min prep)

• 4 – 8oz bricks full fat cream cheese, room temp 2hrs ahead (907g)
• 1 cup light brown sugar, packed (200g)
• 1/2 cup fine castor sugar (100g)
• 1 tbsp vanilla bean paste or vanilla extract (13ml)
• 2 tbsp cornstarch (20g)
• 1/4 tsp salt (1.4g)
• 1 1/2 tsp ground cinnamon (4g)
• 1/2 tsp ground ginger (1g)
• 1/4 tsp ground nutmeg (.6g)
• 1/4 tsp allspice (.6g)
• 1/4 cup full fat sour cream (60g)
• 4 large eggs, room temp (200g)
• 15oz pumpkin puree, canned (425g)

Cinnamon Whipped Cream

• 2 c whipping cream (480ml)
• 5 tbs fine castor sugar or powdered sugar (63g)
• 2 tsp vanilla extract (9ml)
• ¼ tsp cinnamon, ground (.6g)

INSTRUCTIONS

Brown Butter Graham Cracker Crust

1. 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
2. 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.
3. Place the 1/2 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.
4. 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.
5. 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

1. 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.
2. 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.
3. 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.
4. Scrape down the bowl and mix in the vanilla and sour cream on low speed.
5. 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.
6. 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.
7. 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.
8. Place the cheesecake on the middle rack, directly above the roast pan filled with hot water, and close the oven door.
9. Bake for 1 hour and 15 minutes. It should look very puffed on the outside with a jiggly center.
10. 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.
11. 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.

1. 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.
2. Scoop the soft whipped cream on top of the chilled cheesecake. Then slice and serve!

EQUIPMENT

• 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

Recipe Notes

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.

Find more recipes and food inspiration from Tami on Instagram, @bitemeindustries, or on her website, bitemeindustries.com.