Brown Sugar Pumpkin Cheesecake is a velvety, rich cheesecake with extraordinary flavor. Move over traditional pumpkin pie…a new favorite is moving in!
This time of year, I always look forward to eating holiday favorites like bourbon glazed turkey, cornbread stuffing and sweet potato souffle. And dessert! Who can resist a gorgeous Brown Sugar Pumpkin Cheesecake piled with whipped cream? Your dessert table will be swarmed when guests see this!
With the holiday right around the corner, we all want one really decadent dessert recipe to impress our guests. But we don’t want to turn ourselves inside out to make it..am I right? Easy, reasonably quick and fabulous…this recipe is it! Go ahead, serve this as an alternate to pumpkin pie!
Put on your fat pants because once you taste these flavors, you will crave more. With a custard smooth filling and buttery crust this cheesecake will make you a hero! Okay, maybe not but you will be loved.
Fluffy and decadent, this tasty cheesecake will be an amazing addition to any holiday table. You will want to make again and again…in fact, your family and guests may beg for it!
Brown Sugar Pumpkin Cheesecake is a velvety, rich cheesecake with extraordinary flavor. Move over pumpkin pie – make this instead and impress your guests!
For the Crust
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1 stick melted unsalted butter
For the Filling
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pure pureed pumpkin
- 3 eggs plus 1 egg yolk, at room temperature
- 1/4 cup sour cream
- 1 cup granulated white sugar
- 1/2 cup light brown sugar
- 1 tsp pumpkin pie spice
- 1 teaspoon vanilla extract
For the Topping
- 1 cup heavy whipping cream
- 1/4 cup confectioners sugar
- 1 tsp pure vanilla extract
- 1/4 cup chopped pecans (optional)
- Preheat the oven to 350 degrees
For the Crust
- In a medium bowl, combine the graham cracker crumbs, brown sugar and pumpkin spice. Pour the melted butter over the mixture and mix with a fork until crumbs are moistened.
- Pour into a 9-inch springform pan and press flat into the bottom of the pan. Set aside.
For the Filling
- Beat the cream cheese until smooth and fluffy, about 2 minutes. Scrape down the bowl.
- Add the pumpkin puree, eggs, sour cream, sugars, pumpkin spice and vanilla. Beat until all ingredients are well combined, about 1 minute, scraping down the bowl as needed.
- Pour the filling over the graham cracker crust in the springform pan. Spread out evenly.
- Bake in the oven for 1 to 1-1/2 hours. Start checking at 1 hour.
- The cheesecake is done when the edges are puffed up and the center is just slightly jiggly when the pan is shaken gently.
- Remove the pan from the oven and let rest for 30 minutes.
- Cover the cheesecake in the pan and chill for at least 4 hours in the refrigerator.
- Right before serving make the whipped cream topping.
- Pour the cream into a medium bowl. With the beater on medium-high, whip the cream until the cream starts to thicken. Add the sugar and vanilla and continue beating until soft peaks form. The whipped cream should be billowy. Set aside.
- Run a sharp knife carefully around the edge of the pan.. Open the latch on the springform pan and lift the cheesecake out from the bottom and set on serving plate.
- Smooth the whipped cream over the cheesecake and sprinkle with nuts if desired. Serve cold.
Note – cooking time does not include 4 hour cooling time.
Note – Regular cream cheese was used for this recipe, as well as regular sour cream. This recipe has not been tested with reduced fat ingredients.