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Creamy No-Bake Pumpkin Cheesecake Recipe with Brown Butter Crust

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A cozy, no-bake pumpkin cheesecake featuring a nutty brown butter crust and a smooth, spiced pumpkin filling. Perfect for fall gatherings and easy to prepare without an oven.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter – browned until fragrant and nutty
  • 1 1/2 cups (150g) graham cracker crumbs or digestive biscuits, finely crushed
  • 3 tablespoons (40g) light brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 16 oz (450g) cream cheese, softened
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1 cup (240ml) heavy cream, cold

Instructions

  1. Brown the Butter: In a medium skillet over medium heat, melt 1/2 cup (115g) unsalted butter. Stir frequently as it foams and browns, about 5-7 minutes, until nutty aroma and golden brown specks appear. Remove from heat and let cool slightly.
  2. Prepare the Crust: In a medium bowl, combine 1 1/2 cups (150g) graham cracker crumbs, 3 tablespoons (40g) light brown sugar, 1/2 teaspoon ground cinnamon, and a pinch of salt. Pour browned butter over crumbs and mix until evenly moistened. Press firmly into bottom of 8 or 9-inch springform pan or pie dish. Chill in refrigerator for about 10 minutes.
  3. Whip the Cream: In a large bowl, whip 1 cup (240ml) cold heavy cream with a hand mixer until soft peaks form. Keep chilled.
  4. Mix the Filling: Beat 16 oz (450g) softened cream cheese until smooth, about 2-3 minutes. Gradually add 3/4 cup (150g) granulated sugar and beat until combined. Mix in 1 cup (240ml) canned pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves (if using) until smooth.
  5. Fold in the Whipped Cream: Gently fold whipped cream into pumpkin cream cheese mixture using a spatula to keep it light and airy.
  6. Assemble the Cheesecake: Pour pumpkin filling over chilled brown butter crust and smooth the top. Cover with plastic wrap or foil.
  7. Chill: Refrigerate cheesecake for at least 4 hours, preferably overnight, to set and meld flavors.
  8. Serve: Garnish with whipped cream, toasted pecans, or a sprinkle of cinnamon if desired. Slice and enjoy.

Notes

Watch the butter closely when browning to avoid burning. Use room temperature cream cheese for a smooth filling. Whip heavy cream to soft peaks and fold gently to keep the filling light. Chill cheesecake overnight for best texture and flavor. Press crust firmly to avoid crumbling. For dairy-free or gluten-free options, substitute ingredients as noted.

Nutrition

Keywords: pumpkin cheesecake, no-bake cheesecake, brown butter crust, fall dessert, easy pumpkin dessert, creamy cheesecake, seasonal dessert

Find it online: https://twinkletaste.com/creamy-no-bake-pumpkin-cheesecake-recipe-with-brown-butter-crust-easy-and-perfect/