Description
As the crisp autumn air settles in and the leaves turn shades of gold and amber, nothing feels more comforting than a dessert that captures the essence of fall. This Brown Sugar Pumpkin Cheesecake combines the rich creaminess of cheesecake with the warm, spiced flavor of pumpkin and the deep sweetness of brown sugar. Perfect for cozy evenings, festive gatherings, or seasonal dinners, it’s a dessert that feels both indulgent and heartwarming. Inspired by traditional autumn flavors, this cheesecake elevates pumpkin desserts into a luxurious treat that everyone will love.
Ingredients
For the Crust
-
2 cups graham cracker crumbs
-
1/4 cup granulated sugar
-
1/2 cup unsalted butter, melted
-
1 teaspoon ground cinnamon
For the Cheesecake Filling
-
3 (8-ounce) packages cream cheese, softened
-
1 cup granulated sugar
-
1/2 cup brown sugar, packed
-
1 teaspoon vanilla extract
-
3 large eggs
-
1 (15-ounce) can pumpkin puree
-
1 teaspoon ground cinnamon
-
1/2 teaspoon ground nutmeg
-
1/4 teaspoon ground ginger
-
1/8 teaspoon ground cloves
-
2 tablespoons all-purpose flour
For the Topping
-
1 cup sour cream
-
2 tablespoons brown sugar
-
1/2 teaspoon vanilla extract
Instructions
-
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and wrap the outside with foil if using a water bath.
-
In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press firmly into the bottom of the prepared pan and bake for 10 minutes. Let cool.
-
In a large bowl, beat cream cheese until smooth. Add granulated and brown sugar, then vanilla extract, mixing until combined.
-
Add eggs one at a time, mixing on low speed and scraping the bowl as needed.
-
Fold in pumpkin puree, cinnamon, nutmeg, ginger, cloves, and flour until just combined. Pour over cooled crust.
-
In a small bowl, combine sour cream, brown sugar, and vanilla for the topping. Spread evenly over the cheesecake.
-
Bake cheesecake in the oven for 55–65 minutes, until edges are set and the center slightly jiggles. Use a water bath if desired to prevent cracks.
-
Turn off oven, leave door slightly open for 10 minutes, then remove cheesecake to cool completely at room temperature.
-
Cover and refrigerate at least 4 hours, preferably overnight.
-
Run a knife around edges, remove the springform, and slice. Garnish as desired.
Notes
-
Use pure pumpkin puree, not pumpkin pie filling, for best results.
-
Ensure cream cheese, eggs, and pumpkin are at room temperature for a smooth batter.
-
Baking in a water bath helps prevent cracks.
-
Cheesecake can be made a day ahead to enhance flavors.
-
Optional toppings: chopped pecans, caramel drizzle, whipped cream, or cinnamon sugar.
- Prep Time: 25 minutes
- Cook Time: 65 minutes