Make Fall parties and holidays extra special with Brown Sugar Pumpkin Cheesecake – rich with cream cheese, pumpkin, brown sugar and seasonings.
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
- Sour Cream
- White Sugar – organic, gluten-free and non GMO
- Vanilla Extract – quality vanilla you can really taste.
- Whipping Cream
- Powdered Sugar
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.
TRY OUT SOME OF MY OTHER POPULAR 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 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.
- 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.
- 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.
Keywords: cheesecake, pumpkin, dessert
© 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.
Photos updated 9/7/2018
If you made this recipe, please leave a comment and rating below. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!