The Best Pumpkin Cheesecake

I’m a Wife, Mama to five, Gramma to six, and an English teacher in the Pacific Northwest. Putting together tasty meals is my go-to self-care strategy.

subheading: Brown Butter Graham Cracker Crust:

2 cups ( 280g) graham cracker crumbs (regular or gluten free)

⅓ cup ( 70g) light brown sugar, packed

1 tsp ground cinnamon

Pinch of salt

½ cup unsalted butter, browned

subheading: Pumpkin Cheesecake:

(4) 8oz bricks full fat Philadelphia cream cheese, room temp

1 cup ( 200g) light brown sugar, packed

½ cup ( 100g) granulated sugar

1 tbsp vanilla bean paste (or vanilla extract)

2 tbsp cornstarch

¼ tsp salt

1 ½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp allspice

¼ cup ( 60g) full fat sour cream

4 large eggs, room temp

(1) 15oz can pumpkin puree (not pumpkin pie filling)

subheading: Whipped Cream:

2 cups (480ml) heavy whipping cream

2 tbsp powdered sugar

Directions at butternutbakeryblog.com

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