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Indulge in the rich, creamy perfection of Pumpkin Brown Butter Cheesecake! This delightful dessert takes the classic cheesecake game to the next level by blending velvety cream cheese with the warm, nutty aroma of brown butter and the cozy, spiced flavors of pumpkin.
With a buttery gingersnap cookie crust that’s just the right amount of crunch, each slice offers a guilt-free escape into fall bliss. Perfect for holiday gatherings or simply to satisfy those pumpkin spice cravings, this cheesecake proves that you can have your cake and eat it too—guilt-free and absolutely luscious!
I topped mine with a few more gingersnap cookie crumbs and a drizzle of salted caramel. Optionally you could give a drizzle of chocolate or whipped cream, but honestly you don’t really need anything. It’s delicious all on its own.
Pumpkin Brown Butter Cheesecake
Ingredients
- 3/4 C. Butter
- 2 C. Ginger Cookie Crumbs
- 2 (8 Oz.) Packages Reduced Fat Cream Cheese
- 1 C. Brown Sugar Blend
- 2 Tsp. Pumpkin Spice
- 2 Tsp. Vanilla Bean Paste
- 1/4 Tsp. Sea Salt
- 2/3 C. Pumpkin Puree
- 1/4 C. Reduced Fat Sour Cream
- 2 Whole Large Eggs
Instructions
- Prepare a 8" or 9" springform pan by lining the bottom with parchment and giving it and the sides a light coat of non-stick baking spray. Wrap the bottom with foil to prevent any leaking and set aside.
- Place the 3/4 C. Butter in a small pot and melt over a medium heat. Once melted, increase the temperature to medium high.
- Allow the butter to brown, stirring occasionally; allow it to bubble, foam, sputter and spurt until it goes nearly silent. When browned, remove from the heat and transfer to a heat safe bowl to cool slightly.
- While the butter is cooling, preheat the oven to 350 degrees F. and place the 2 C. Cookie Crumbs into a blender of food processor and blend until fine crumbs are formed.
- In a medium mixing bowl, stir together the cookie mixture with 1/2 C. of the yellow part of the browned butter.
- Press the buttery cookie mixture into the bottom of the prepared springform pan and bake for 10 minutes.
- Remove the crust from the oven to cool when it's done and then reduce the oven temperature to 325 F.
- While the crust is baking, in the base of a stand mixer, beat the 2 (8 Oz.) Packages Reduced Fat Cream Cheese, 1 C. Brown Sugar Blend, the remaining brown butter (especially the brown crumbly bits), 2 Tsp. Pumpkin Spice, 2 Tsp. Vanilla Bean Paste, and 1/4 Tsp. Sea Salt.
- Beat in the 2/3 C. Pumpkin Puree and 1/4 C. Reduced Fat Sour Cream until smooth and creamy.
- Finally, add in the 2 Whole Large Eggs and mix only until just combined.
- Pour the mixture into the cooled crust.
- Fill a baking sheet with hot water and set the cheesecake in the water bath. Transfer to the oven to cook for about 45 minutes or until the middle is mostly set but still just a little jiggly.
- Turn the oven off and prop the door open with a wooden spoon; leave the cheesecake to sit there for 30 minutes.
- After 30 minutes, remove the cheesecake to the counter to cool for another 30 minutes then transfer to the fridge for at least 8 hours to chill and set.
- When the cheesecake has chilled, slice and serve to enjoy!
Nutrition Facts
Calories
359Fat (grams)
23 gSat. Fat (grams)
13 gCarbs (grams)
34 gFiber (grams)
1 gNet carbs
33 gSugar (grams)
25 gProtein (grams)
5 gSodium (milligrams)
354 mgCholesterol (grams)
80 mgNutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free •Lupine Free • Mollusk Free • Alcohol Free • Kosher
Step-by-Step Photos:
