Best brown butter pumpkin cheesecake recipe for Halloween
Do you want a cake for Halloween? This recipe of cheesecake made with pumpkin and brown butter is the best option for it. Simply told, this is the best pumpkin cheesecake ever made.
best brown butter pumpkin cheesecake
This pie is made with a whole can of pumpkin puree, warm spices, a graham cracker crust with brown butter, and a dollop of whipped cream. It is an essential component of every Thanksgiving meal, so I'll reveal how to create one that doesn't shatter every time.
You may be wondering why this pumpkin cheesecake recipe is so exceptional.
As I prepared this recipe, I wanted to give this classic meal a modern twist. I have previously experimented with a snickerdoodle sugar cookie crust, a cinnamon sugar swirl in the center, and a cinnamon sugar sour cream topping.
Although I like them all, I finally longed for a tried-and-true classic. After all that work, I learned that conventional pumpkin cheesecake does not need any additional ingredients to be excellent. When something is already perfect, I do not want to alter it.
However, I am a believer in enhancing perfection, and I believe I have discovered a technique to make this pumpkin cheesecake dish even tastier. I used a whole can of pumpkin puree to create a highly pumpkin-flavored filling, and I used a pastry that is a little more sophisticated than a graham cracker crust.
This mixture incorporates brown butter and a touch of cinnamon. It imparts a rich, toasted taste to the crust that pairs beautifully with the velvety texture of the pumpkin cheesecake.
On top of the cheesecake, add a dab of whipped cream to complete the meal. Cream whipped to soft peaks gives this pumpkin cheesecake a texture that melts in the tongue and penetrates each bite.
best brown butter pumpkin cheesecake recipe
How to prepare a pumpkin cheesecake
Attempting to bake a cheesecake to achieve perfection may be tough. The texture must be velvety, and the surface must be devoid of obvious craters. Here are my tried-and-true cheesecake baking techniques to ensure success:
Scroll Paper - Create a crust lining for a springform pan by coating the bottom and sides of the pan with parchment paper.
The cheesecake shrinks and adheres to the pan's rim as it cools. As a consequence of the tension created by the sides adhering to the pan, a big crack occurs in the centre. However, this will not occur with parchment paper.
If you have access to it, always use Philadelphia full-fat cream cheese when cooking with cream cheese. Neither in flavor nor texture can you find anything better than this.
This is not a sponsored endorsement, but this is the only brand of cream cheese I will ever purchase. If you can find Philadelphia cream cheese, you should use it, but if not, full-fat cream cheese will suffice. When fat is removed, creaminess is lost.
Ingredients at Room Temperature - Before starting, ensure that all refrigerated ingredients, especially cream cheese, are at room temperature.
Thus, lumps and insufficient mixing are prevented (adding too much air to the batter can create cracks).
To expedite the procedure, place the cream cheese (still in its package) and eggs in a large bowl of warm water.
Simply wait 30 minutes, and the cream cheese will reach the right spreading consistency. Due of the little amount and smooth texture needed for this recipe, it is OK for the sour cream to not be at room temperature.
Always mix on LOW speed, whether using a hand or stand mixer (although stand is preferred). Even while it may take somewhat longer to combine all of the ingredients, the resulting cheesecake will be faultless and free of cracks.
Simple Soak in the Bathtub To highlight, every cheesecake recipe requires a water bath. Bring a saucepan of water to a boil on the stovetop and place a roasting pan on the lowest oven rack.
Pour the boiling water into the roasting pan, then position the cheesecake on the middle oven rack. When cheesecake is cooked in a humid environment, it is prevented from drying out and cracking.
Open the oven door slightly and jiggle the cheesecake pan to see whether it is done. Insufficiently cooked if the center still jiggles like a bowl of milk. It's done when it jiggles like jello.
Allowing the cheesecake to gradually cool to room temperature gives the right texture and minimizes breaking, which I will explain in further detail later in the article.
best brown butter pumpkin cheesecake backing
Keeping the pumpkin cheesecake chilled
It is customary to omit this step while preparing cheesecake. It's not only about baking; it's also about what happens once the oven door is closed.
After the cheesecake has finished cooking, turn off the oven and let it inside for a few minutes before removing it. This approach allows it to gradually return to room temperature while the center is softly baked.
Before serving, you must bake the cheesecake for at least one hour. The cheesecake will not crumble in this manner. Taking it out immediately after it finishes cooking can cause it to cool too rapidly.
The cheesecake will contract as it cools, and if it contracts too quickly, a crack will form in the center when it is sliced. If removed from the oven prematurely, the center may not be properly cooked.
After one hour, take the cheesecake from the oven and allow it to cool at room temperature for thirty minutes.
At this stage, the spring ring may be extracted without problem. After removing the paper, refrigerate the cheesecake for a minimum of four hours and, preferably, overnight. This allows the cheesecake to settle completely, resulting in a smooth, creamy texture that can be sliced without difficulty.
Is it possible to make this cheesecake gluten-free?
Graham crackers are the only non-almond ingredient, so yes. Gluten-free Graham crackers are widely accessible nowadays. I've provided links to some of my favorites on the recipe card.
Should I feel compelled to provide whipped topping?
The cheesecake is delicious in any form. Using store-bought whipped cream and presenting it on the side is a quick and easy option. In this way, each individual may create their pumpkin cheesecake to their preference.
best brown butter pumpkin cheesecake ingredients
Ingredients
- Brown Butter Graham Cracker Crust
- 2 cups (280g) graham cracker crumbs (regular or gluten-free)
- 1/3 cup (70g) light brown sugar, packed
- 1 tsp ground cinnamon
- Pinch of salt
- 1/2 cup unsalted butter, browned
Pumpkin Cheesecake
- (4) 8oz bricks of full-fat Philadelphia cream cheese, room temp
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 tbsp vanilla bean paste (or vanilla extract)
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- 1/4 cup (60g) full fat sour cream
- 4 large eggs, room temp
- 15oz can pumpkin puree (not pumpkin pie filling)
Whipped Cream
- 2 cups (480ml) heavy whipping cream
- 2 tbsp powdered sugar
Instructions
Brown Butter Graham Cracker Crust
- Place one oven rack at the bottom of the oven and one in the middle. Start by preheating the oven to 350 degrees Fahrenheit and coating a 9-inch springform pan with nonstick cooking spray.
- Line the bottom and edges of the pan with parchment paper and set it aside.
- In a saucepan, melt the half cup of unsalted butter over medium heat. Add heat to the melting point and brown the substance. Remove from heat and let to cool.
- Graham cracker crumbs, brown sugar, cinnamon, and salt must be well combined. Wait until the brown butter has cooled before pouring it into the bowl and swirling it to coat the ingredients.
- Using the bottom of a measuring cup, crumbs must be packed into the base and up the sides of the springform pan.
- After a 10-minute bake on the middle rack, let it cool while you mix the cheesecake batter.
Pumpkin Cheesecake
- In a bowl equipped with the paddle attachment of a hand or stand mixer, cream cheese and sugar should be blended until fully smooth. The residual crumbs may be retrieved by scraping the bowl and re-mixing the ingredients at a moderate pace.
- Then, pour about 4 cups of water into a medium pot and place it over high heat. By the time the batter is ready, the water should be rapidly boiling. Also, be sure to use a large roasting pan on the lowest oven rack.
- Now, returning to the cheesecake, combine the vanilla, cornstarch, salt, cinnamon, ginger, nutmeg, and allspice at a moderate pace.
- Add the sour cream and mix briefly on low speed, scraping the bowl as necessary.
- While mixing on low, add the eggs one at a time. Scrape the bowl after the first two eggs and again after the last two.
- Add a whole can of pumpkin puree while stirring on low speed as the last step. After everything seems to be combined, remove the bowl from the mixer and whisk the batter by hand. For equal distribution of materials, it is necessary to scrape the sides and bottom of the container.
- Pour the batter into the prepared crust and spread it out evenly. It should extend to the edge of the crust.
- Now that the water is boiling, you may open the oven and pull the bottom rack out far enough to accommodate the roasting pan. Slowly pour water to the roasting pan, then position the rack pack. The cheesecake must be swiftly put on the middle oven rack, above the roasting pan, and the oven door must be rapidly shut. Enclosing the baking pan in a humid baking environment generated by the trapped steam will prevent the cheesecake from drying out and cracking.
- For 1 hour and 10 minutes, bake at 350 degrees. The outside should be very swollen and the inside should be soft.
- When the food is done, take it from the oven and slightly ajar the door. Allow the cheesecake to bake for a further hour.
- After an hour, let it cool at room temperature for 30 minutes. Place it in the refrigerator and let it rest, uncovered, for at least four hours, but preferably overnight.
Whipped Cream
- Remove the cheesecake from the pan and remove the paper once it has cooled.
- Just before serving the cheesecake, make the whipped topping.
- In a large mixing bowl, heavy whipping cream and powdered sugar should be blended. If you have a hand or stand mixer with a whisk attachment, beat the cream until soft peaks form on high speed.
- The cheesecake should be topped with the whipped topping and served chilled. The next step is to chop and serve the meat.
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