This rich pumpkin cheesecake is super creamy and baked with an entire can of pumpkin puree, warm spices, and a brown butter graham cracker crust.
WHAT YOU NEED graham cracker crumbs light brown sugar ground cinnamon salt unsalted butter full fat cream cheese granulated sugar vanilla bean paste cornstarch ground ginger ground nutmeg allspice full fat sour cream eggs pumpkin puree heavy whipping cream powdered sugar
1. Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a bowl. Pour the browned butter, once cooled, into the bowl and stir to coat. 2. Pour the crumbs into the springform pan and use the bottom of a measuring cup to press it into the bottom and sides of the pan. 3. Bake for 10 minutes on the middle rack, then allow to cool.
4. Mix the cream cheese and sugar on a low speed until smooth and combined. Then mix in the the vanilla, cornstarch, salt, cinnamon, ginger, nutmeg, and allspice. 5. Scrape down the bowl and mix in the sour cream, again on low speed. Mix in the eggs, one at a time, then the pumpkin. 6. Pour the batter into the crust and spread it smooth. It should completely cover the crust.
7. Bake for 1 hour and 10 minutes above a prepared steam bath. It should look very puffed on the outside with a jiggly center. 8. Turn the oven off and crack open the oven door. Let the cheesecake remain inside the oven for 1 hour. 9. Let it cool at room temperature for 30 minutes. Then transfer to the refrigerator and let it chill uncovered for at least 4 hours, but preferably overnight.
10. Once chilled, remove the cheesecake from the pan and peel back the paper. 11. Place the heavy whipping cream and powdered sugar in a large mixing bowl. Using a hand or stand mixer with the whisk attachment, whisk on high speed until the cream forms soft peaks. 12. Scoop the soft whipped cream on top of the cheesecake.