Fall parties and holidays are extra special with a rich and creamy homemade Brown Sugar Pumpkin Cheesecake. Packed with seasonal flavor in every bite!
With the holiday right around the corner, we’d all love to have one really decadent dessert recipe to impress guests, right? This cheesecake recipe is pretty simple, but looks impressive. In my book, that’s a perfect dessert.
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!
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!
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.
INGREDIENTS TO MAKE BROWN SUGAR PUMPKIN CHEESECAKE
This delicious dessert is made with simple ingredients you might already have in your pantry!
- Graham Cracker Crumbs – I like this brand because it doesn’t contain corn syrup or make it gluten-free with Gluten-Free Graham Style Crumbs
- Brown Sugar – my new go-to brown sugar – it’s certified non GMO, organic and gluten-free
- Unsalted Butter
- Pumpkin Pie Spice – Organic, fresh and from a member-owned company.
- Cream Cheese
- Pumpkin
- Eggs
- Sour Cream
- White Sugar – organic, gluten-free and non GMO
- Vanilla Extract – quality vanilla you can really taste.
- Whipping Cream
- Powdered Sugar
- Pecans
HOW TO MAKE BROWN SUGAR PUMPKIN CHEESECAKE RECIPE
This recipe is really made in 4 easy steps. It does take a little time…but it’s so worth it!
- Mix the crust ingredients and press into the bottom of a 9-inch springform pan. Set aside.
- Beat together the the filling and pour on top of the crust in the pan. Spread the filling smooth. Bake for 1 to 1-1/2 hours until the edges of the filling are firm, but the center is just slightly jiggly. Turn off the oven and let rest with the oven door open for 30 minutes. Remove from the oven.
- Cover the cheesecake and chill in the refrigerator for at least 4 hours.
- Right before serving, remove the cheesecake from the pan. Beat the whipped cream and smooth over the cheesecake. Sprinkle with nuts. Cut, serve and enjoy!
PRO TIPS FOR MAKING PUMPKIN CHEESECAKE
- The cream cheese should be soft and at room temperature or the batter may have lumps and not mix smoothly. To soften quickly – remove cream cheese from foil and place in microwave safe bowl. Microwave at 30 second intervals until the cream cheese is soft in the center. Be careful not to overheat the cream cheese.
- Be sure the pumpkin you are using is pumpkin puree. Pumpkin pie filling will not work for this recipe.
- The crust is completely adaptable. Swap out the graham cracker crumbs for Amaretto or gingersnap cookies for more flavor, or add in ground hazelnuts for a delicious nutty texture and flavor.
- Cheesecakes can crack from quick temperature fluctuations – to help keep your cheesecake from cracking, turn off the oven and let the cooked cheesecake cool in the oven, door open, for 30 minutes before removing.
Freezing Homemade Cheesecake
Can you freeze cheesecake? Yes, you definitely can! If you are party planning, store the cheesecake whole so you’ll have a beautiful presentation for your guests. OR slice into individual portions for handing last minute desserts or snacking. What could be better?
Most cheesecakes, whether whole or individually sliced, will keep well in the freezer for up to a month, provided a few steps are taken to ensure they stay delicious and creamy.
Cool the Cheesecake
Be sure to allow your fresh creation to cool to room temperature, then put it into the refrigerator to “set”. You may be tempted to put the cheesecake straight in the freezer, but the texture will be off, and the escaping moisture may cause ice crystals to form.
For a Whole Cheesecake:
- Once chilled in the refrigerator, remove the cheesecake from the pan (if you need the pan) and place the cheesecake on foil-wrapped cardboard or in another pan. Wrap in plastic, then again in foil. Freeze for up to one month. Thaw in the refrigerator before serving.
For Individual Cheesecake Slices:
- Slice the chilled cheesecake into portion size pieces, then wrap each piece tightly in plastic. Wrap each piece again in foil. Freeze for up to one month.
More Favorite Dessert Recipes
- Tall New York Cheesecake
- Apple Crisp
- Classic Carrot Cake
- Glazed Lemon Pound Cake
- Pumpkin Slab Pie
- Classic Carrot Cake
- Perfect Pound Cake
- Frozen Lemon Blueberry Cheesecake Pie
Brown Sugar Pumpkin Cheesecake
Ingredients
For the Crust
- 1 3/4 cups graham cracker crumbs
- 3 tbsp light brown sugar
- 1/2 tsp pumpkin pie spice
- 8 tbsp unsalted butter melted
For the Filling
- 24 ounces cream cheese 3 (8-ounce) boxes
- 15 ounces pumpkin puree
- 3 large eggs room temperature
- 1 large egg yolk room temperature
- 1/4 cup sour cream
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
For the Topping
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup pecans chopped, optional
Instructions
- Preheat the oven to 350°F.
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.
- Turn off the oven, open oven door and let cheesecake rest for 30 minutes in the oven as it cools. Remove from the oven. Cover the cheesecake in the pan and chill for at least 4 hours in the refrigerator.
- Pour the cream into a medium bowl. With the beater on medium-high, whip the cream until it starts to thicken. Add sugar and vanilla and continue beating until soft peaks form. 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.
Chef Tips
Nutrition Facts
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
Hi Vanessa. This cheesecake will keep in the fridge, covered, for about 4 days. It also freezes well and will keep for about 3 months in the freezer. Thaw in the fridge before serving. Thanks for the question.
Thanks for sharing! Does it keep long?
This looks so good! What a great dessert to make for Thanksgiving!