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Perfect Pumpkin Spice Brown Butter Cheesecake with Gingersnap Crust

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A rich and warmly spiced pumpkin cheesecake featuring nutty brown butter and a crunchy gingersnap crust, perfect for cozy fall gatherings.

Ingredients

Scale
  • 1 ½ cups gingersnap cookies, crushed
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, browned and slightly cooled
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup pumpkin puree (canned 100% pumpkin, not pie filling)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by spraying with non-stick spray or lining the bottom with parchment paper.
  2. Crush 1 ½ cups gingersnap cookies into fine crumbs using a food processor or sealed plastic bag and rolling pin. Transfer crumbs to a bowl.
  3. Add 5 tablespoons melted unsalted butter and 2 tablespoons granulated sugar to the crumbs. Stir until mixture resembles wet sand and holds together when pressed.
  4. Press crust mixture evenly into the bottom of the springform pan and pack down firmly using the bottom of a glass or measuring cup.
  5. Bake crust for 8-10 minutes. Remove from oven and let cool while preparing the filling.
  6. In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Swirl pan gently as butter foams and turns golden brown with a nutty aroma (about 4-5 minutes). Remove from heat and let cool slightly.
  7. Beat 24 ounces softened cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy (about 2 minutes).
  8. Add 1 cup granulated sugar and beat until combined, scraping down sides as needed.
  9. Mix in 1 cup pumpkin puree, 3 large eggs (one at a time), 1 teaspoon vanilla extract, 1 ½ teaspoons pumpkin pie spice, ¼ teaspoon salt, and the cooled browned butter. Beat just until smooth and combined; avoid overmixing.
  10. Pour filling over cooled gingersnap crust and smooth the top with a spatula.
  11. Bake at 350°F (175°C) for 50-60 minutes until edges are set but center has a slight wobble.
  12. Turn off oven and leave cheesecake inside with door slightly ajar for 1 hour to cool gently.
  13. Remove cheesecake and chill in refrigerator for at least 4 hours or overnight before serving.

Notes

Use a light-colored pan to brown butter to monitor color and avoid burning. Beat cream cheese until smooth to prevent lumps. Add eggs one at a time and avoid overmixing to prevent cracks. Cool cheesecake gently in oven with door ajar for 1 hour to avoid cracking. For a firmer crust, add an extra tablespoon of melted butter next time. Gluten-free and vegan adaptations are possible with substitutions.

Nutrition

Keywords: pumpkin cheesecake, brown butter, gingersnap crust, fall dessert, pumpkin spice, cheesecake recipe, autumn dessert

Find it online: https://realityeats.com/perfect-pumpkin-spice-brown-butter-cheesecake-recipe-with-gingersnap-crust-steps/