Pumpkin Cheesecake with Brown Butter Gingersnap Crust

By Maria Lichty

Updated September 11, 2019

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Pumpkin Cheesecake with Brown Butter Gingersnap Crust-this creamy and rich pumpkin cheesecake is perfect for fall and holiday celebrations. The brown butter gingersnap crust is perfection! 

This post is sponsored by Land O’Lakes.

It’s November and that means it is time to start planning your Thanksgiving menu. I know most people like to stick to the traditional menu, but if you are looking to branch out and try something new this year, I have the dessert for you. This Pumpkin Cheesecake with Brown Butter Gingersnap Crust is everything! It is the ultimate fall dessert.

Confession, I don’t like pumpkin pie. I never have and probably never will. I love dessert though, so every year I make something different so I can enjoy something besides pumpkin pie for dessert. I usually make pumpkin cake or apple pie, but this year, it is all about the pumpkin cheesecake.

This easy, creamy, and dreamy pumpkin cheesecake is AMAZING! I made it last week to do a test run before the big holiday and it got rave reviews from our family and friends. I know it is going to be the star of Thanksgiving. Sorry pumpkin pie, but I think my cheesecake is going to be the new Thanksgiving dessert favorite.

The pumpkin cheesecake starts with a brown butter gingersnap crust. I could just eat the crust and be content. It is that good:) The brown butter makes it extra special. I brown Land O Lakes® Unsalted Butter and combine it with crushed gingersnap cookies and a little sugar. Bake the crust until golden and set aside while you make the pumpkin cheesecake filling.

The pumpkin cheesecake filling is easy to whip up and the pumpkin and spices make it the perfect cheesecake for fall.

I know some people get stressed out about making homemade cheesecake, but I promise you this recipe is so easy. To help calm your nerves, I will share a few tips.

First, make sure your cream cheese and eggs are at room temperature before you get started. I like to separate the eggs and egg whites so I can whip the egg whites before folding them into the filling. This creates a light and creamy cheesecake. Make sure you wrap your springform pan with heavy duty aluminum foil. I wrap the pan three times so no water can get in. Water? Yep, I bake the cheesecake in a water bath. This will keep the cheesecake from cracking. I also let the cheesecake cool in the oven, with the door slightly open, after it is done baking to prevent cracking. This helps it come to room temperature at a gradual rate and prevents cracking. I also like to let the cheesecake chill in the fridge overnight before serving. This makes it the perfect dessert for Thanksgiving because you can make it in advance.

I hope those help your cheesecake anxiety. And if your cheesecake cracks a little? No big deal, just top it with whipped cream and no one will ever know. It will be our little secret. I promise it will still taste amazing! And if your cheesecake comes out perfect, which I am sure it will, still top it with whipped cream because it makes the cheesecake pretty. I like to pipe stars around the outside. Your friends and family will ooh and aah over this gorgeous dessert. It is a real showstopper!

Add this Pumpkin Cheesecake with Brown Butter Gingersnap Crust to your Thanksgiving menu this year. Your family and friends will love it! They might even skip the pumpkin pie…or they can have both. It is Thanksgiving, it is ok to have two desserts. No judging here! Enjoy!

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Vegetarian

Pumpkin Cheesecake with Brown Butter Gingersnap Crust

This pumpkin cheesecake is the perfect fall dessert. Add it to your Thanksgiving menu, it is guaranteed to be a hit.

4.80 from 5 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Servings 0 Serves 12

Cook ModePrevent your screen from going dark

Ingredients

  

For the crust:

• 6 tablespoons  Land O Lakes® Unsalted Butter
• 2 cups ground gingersnap cookies
• 2 tablespoons granulated sugar

For the pumpkin cheesecake:

• 4 8 oz packages cream cheese, at room temperature
• 5 large eggs at room temperature, separated
• 1 1/2 cups granulated sugar
• 1 15 oz can pumpkin puree
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 teaspoons  vanilla extract

For the whipped cream:

• 1 cup heavy cream chilled
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

 

• Preheat oven to 350 degrees F. Wrap the bottom and sides of a 9-inch springform pan with 3 layers of heavy duty aluminum foil.
• Cut the butter into tablespoons. Place in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color.
• In a medium bowl, combine brown butter, gingersnap cookie crumbs, and sugar. Stir until evenly moistened. Press mixture onto bottom of prepared pan. Bake crust until deep golden, about 10-12 minutes. Reduce oven temperature to 325 degrees F and set the crust aside to cool.
• Fill a teakettle with water and put on the stovetop. Bring water to a boil.
• In the bowl of a stand mixer, beat the cream cheese on medium speed until smooth and no lumps remain, about 2 minutes. Add the egg yolks and beat until smooth. Scrape down the sides and bottom of the bowl as needed.
• Add the sugar and beat until smooth. Add the pumpkin and beat until incorporated. Add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Beat until combined.
• In a large bowl, beat the egg whites with a hand mixer until soft peaks form. Gently fold in ⅓ of the egg whites into the cheesecake mixture. Add the rest of the egg whites and fold gently.
• Pour the filling into the cooled crust and place the pan into a large roasting pan. Place the pan into the oven and quickly pour the hot water from the teakettle into the roasting pan so that it comes up about 1 ½ inches up the foil-wrapped springform pan.
• Bake for 80-90 minutes or until the cheesecake is set on the sides and moves slightly in the center when the pan is shaken. Carefully remove the cheesecake from the water bath and place back in the warm oven. Turn off the oven and crack open the oven door. Leave the cheesecake in the oven for one hour.
• Remove the cheesecake from the oven and use a paring knife to loosen the sides of the cheesecake from the pan. Let the cheesecake continue to cool to room temperature. Place in the refrigerator and chill for 8 hours before serving. I like to make it the day before serving.
• When ready to serve, make the whipped cream. Pour the heavy cream into the bowl of a stand mixer. With the whisk attachment, beat until thick. Add the sugar and vanilla and beat until medium to stiff peaks form.
• Remove the cheesecake from the refrigerator. Run a paring knife along the edge of the pan once more before removing the sides from the pan. Garnish with whipped cream and serve!
• Note-the cheesecake will keep in the refrigerator for up to 5 days. I highly recommend making it the day before serving. Garnish with whipped cream right before serving. You can also freeze the cheesecake, without the whipped cream, for up to 1 month.

Have you tried this recipe?

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