Brown Butter Pumpkin Cheesecake
Brown Butter Pumpkin Cheesecake 🍂✨ with @chsugar — because nothing says fall like a creamy pumpkin cheesecake made with nutty brown butter and perfectly sweet C&H® Light Brown Sugar. I picked mine up at Costco, and it makes all the difference in that deep caramel flavor and silky texture.
Bake this for your next fall gathering (or just because 😉) and don’t forget the cloud of whipped cream on top made with C&H® Powdered Sugar.
Scroll down for the recipe!
This recipe and IG video are sponsored by CHSugar, but as always all ideas are my own.
Brown Butter Pumpkin Cheesecake
Serves: 8-10
Ingredients
Brown Butter Graham Cracker Crust
2 cups (280g) graham cracker crumbs
1/3 cup (70g) C&H® Granulated sugar or Light Brown Sugar, packed
1 teaspoon ground cinnamon
Pinch of salt
1/2 cup unsalted butter, browned
Pumpkin Cheesecake Filling
4) 8oz bricks full-fat Philadelphia cream cheese, room temperature
1/2cup (200g) C&H® Light Brown Sugar, packed
1 cup (100g) C&H® Granulated or Baker’s Sugar
1 tablespoon vanilla bean paste (or vanilla extract)
2 tablespoons cornstarch
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
(1) 15oz can pumpkin purée (not pumpkin pie filling)
1/4 cup (60g) full-fat sour cream
4 large eggs, room temperature
Whipped Cream
2 cups (480ml) heavy whipping cream
2 tablespoons C&H® Powdered Sugar
Directions
Preheat oven to 350°F. Arrange racks so one is in the middle and one on the bottom. Add 5 cups of water to a roasting pan and place on the bottom oven rack. to heat while oven is preheating.
Spray a 9” springform pan with nonstick spray and line the bottom with parchment paper.
Brown the butter in a saucepan over medium heat, about five minutes, then cool slightly.
In a medium bowl, combine graham cracker crumbs, C&H® Sugar, cinnamon, and salt. Stir in the brown butter until evenly coated.
Press mixture firmly into the bottom and up the sides of the pan. Bake for 10 minutes on the middle rack, then let cool while preparing the filling.
Using a hand mixer or in a stand mixer with the paddle attachment, beat the cream cheese and both sugars on low until smooth. Scrape down the bowl and mix once more.
Add vanilla, cornstarch, salt, cinnamon, ginger, nutmeg; Mix on low until combined and smooth.
Blend in pumpkin purée, sour cream, and eggs.
Pour filling into cooled crust and smooth the top.
Bake for 1 hour and 10 minutes, until edges are set and the center jiggles slightly. Turn off oven, crack the door, and let cheesecake rest inside for 1 hour.
Cool at room temperature for 30 minutes, then refrigerate uncovered for at least 4 hours or overnight.
Once chilled, remove cheesecake from the pan and set on platter.
In a mixing bowl, beat heavy cream and C&H® Powdered Sugar until soft peaks form.
Spoon the whipped cream over the cheesecake before slicing and serving.
