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Perfect Maple Brown Butter Pumpkin Pie Cheesecake

maple brown butter pumpkin pie cheesecake - featured image
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A cozy fall dessert combining the creamy texture of cheesecake with the warm spices of pumpkin pie, enhanced by a nutty brown butter and maple syrup swirl.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) brown sugar
  • ½ teaspoon ground cinnamon (for crust)
  • 24 oz (680g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 1 cup (240g) pumpkin puree
  • 3 large eggs, room temperature
  • ⅓ cup (75g) brown butter
  • ⅓ cup (80ml) maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon (for filling)
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • Maple syrup drizzle (optional, to taste)
  • Whipped cream or crème fraîche (optional, for serving)

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, brown sugar, and ½ teaspoon cinnamon. Stir in melted butter until mixture resembles wet sand. Press firmly into bottom of 9-inch springform pan, about 1 to 1 ½ inches thick. Bake for 10 minutes, then remove and cool.
  2. In a medium saucepan over medium heat, melt ⅓ cup unsalted butter. Stir constantly until it foams and turns golden brown with a nutty aroma, about 5 minutes. Remove from heat and let cool slightly.
  3. In a large bowl, beat softened cream cheese until smooth and fluffy. Gradually add granulated sugar and continue beating. Add pumpkin puree, then eggs one at a time, fully incorporating each before adding the next.
  4. Pour in cooled brown butter, maple syrup, and vanilla extract. Mix in pumpkin pie spices (cinnamon, nutmeg, ginger, cloves) and salt. Beat until just combined and silky.
  5. Pour filling over cooled crust and smooth the top. Place springform pan on a baking sheet. Bake at 350°F (175°C) for 55 to 65 minutes until edges are set but center jiggles slightly.
  6. Turn off oven and crack door open. Let cheesecake cool inside for 1 hour. Remove from oven and cool completely on wire rack. Refrigerate at least 4 hours or overnight.
  7. Before serving, drizzle with maple syrup and top with whipped cream or crème fraîche if desired. Slice with a warm, wet knife for neat pieces.

Notes

Use a light-colored pan for browning butter to monitor color changes. Let brown butter cool before mixing to avoid curdling. Cool cheesecake gradually in oven with door ajar to prevent cracks. If cracks appear, cover with whipped cream. For dairy-free, use coconut cream cheese and vegan butter. For gluten-free, substitute crust with gluten-free graham crumbs or almond flour. Avoid overbaking; center should jiggle slightly.

Nutrition

Keywords: pumpkin pie cheesecake, maple brown butter, fall dessert, pumpkin spice, easy cheesecake, autumn baking, holiday dessert

Find it online: https://tastytuck.com/perfect-maple-brown-butter-pumpkin-pie-cheesecake-recipe-for-easy-fall-baking/