Browned butter, cinnamon chip, cream cheese, and brown sugar all make up this delightful browned butter pumpkin swirl cheesecake.
Get ready to embark on a culinary journey that will take your taste buds on a delightful adventure with our Browned Butter Pumpkin Swirl Cheesecake. This exquisite dessert boasts a rich, buttery, cinnamon graham cracker crust, a luscious browned butter vanilla bean pumpkin swirl cheesecake filling, and a host of delectable toppings. Follow along as we guide you through the steps to create this mouthwatering masterpiece. Let’s make it.
Ingredients:
For the Browned Butter Cinnamon Graham Cracker Crust:
1 ¾ Cups Cinnamon Graham Cracker Crumbs
2 Tablespoons Granulated Sugar
½ Cup Salted Butter, browned
For the Browned Butter Pumpkin Swirl Cheesecake Filling:
24 Ounces Cream Cheese, softened to room temperature
¼ Cup Salted Butter, browned and cooled to room temperature
1 ½ Cups Granulated Sugar
⅓ Cup Sour Cream
1 Tablespoon Pure Vanilla Bean Paste
3 Large Eggs, room temperature
¾ cup pumpkin purée
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
For the Cinnamon Chip Ganache:
½ cup Cinnamon chips
¼ cup heavy cream
For the Browned Butter Whipped Cream:
⅔ Cup Heavy Cream
2 Tablespoons Salted Butter, browned and cooled to room temperature
1 ½ Tablespoons Granulated Sugar
1 Teaspoon Pure Vanilla Bean Paste
Instructions:
For the Browned Butter Cinnamon Graham Cracker Crust:
Start by preheating your oven to 350°F.
In a mixing bowl, combine the cinnamon graham cracker crumbs and granulated sugar.
In a separate saucepan, brown the ½ cup of salted butter over medium heat until it turns a beautiful golden-brown color and emits a nutty aroma. Allow it to cool slightly.
Pour the browned butter over the graham cracker crumb mixture and stir until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Set this aside while you make the filling.
For the Browned Butter Pumpkin Swirl Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it's smooth and creamy.
Add the cooled, browned butter and granulated sugar, and continue to beat until well combined.
Mix in the sour cream and pure vanilla bean paste.
Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
Remove two cups of the cheesecake batter to a medium sized bowl.
To the medium sized bowl, add the pumpkin purée, ground cinnamon, ground nutmeg, and ground cloves.
Gently mix the pumpkin mixture into the cheesecake batter until it is fully incorporated.
Alternate pouring ½ cup of the vanilla cheesecake and then ½ cup of the pumpkin cheesecake into the middle of the prepared pan. When you are finished, give the pan a small tap to ensure that the top is even. You can leave this as is or gently swirl it a bit more with a butter knife.
Add the cheesecake to a water bath by covering the outside with tinfoil or using a silicone water bath pan (see blog for link). Place the cheesecake pan in to a slightly larger pan and fill the larger pan with two inches of water.
Bake in the preheated oven for 1 hour and 45 minutes or until the edges are set, but the center still has a slight jiggle.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight to let the flavors meld.
For the Cinnamon Chip Ganache:
In a microwave-safe bowl, heat the heavy cream for 45 seconds. Be cautious when removing the bowl. Add the cinnamon chips. Allow it to sit untouched for five minutes. Whisk well until smooth.
Drizzle the ganache over the chilled cheesecake for an extra layer of indulgence.
For the Browned Butter Whipped Cream:
In a chilled mixing bowl, whip the heavy cream until it begins to thicken.
Add the browned butter, granulated sugar, and pure vanilla bean paste.
Continue whipping until the cream forms stiff peaks.
Assembly:
Carefully remove the cheesecake from the springform pan.
Top the cheesecake with the Browned Butter Whipped Cream.
Sprinkle butter cookie crumbs over the whipped cream for an added crunch.
Serve your Browned Butter Pumpkin Swirl Cheesecake in generous slices and enjoy the symphony of flavors and textures!
Conclusion:
Our Browned Butter Pumpkin Swirl Cheesecake is a true masterpiece, with its harmonious blend of browned butter, pumpkin, and cinnamon flavors. This dessert is perfect for special occasions, holidays, or any time you want to treat yourself and your loved ones to a decadent culinary experience. Give this recipe a try, and watch as it becomes a new favorite in your dessert repertoire!
Products Used
Here is one link to all of the products I used in making this cheesecake. I linked the 9-inch springform pan (which comes with pre-cut parchment liners!), the water bath liner (in 6-inches and 9-inches, I have both and love them), the piping bags, and piping tip.
Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.
Dietary Substitutions:
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.
Kite Hill makes a dairy free sour cream for those wanting to recreate the topping without dairy.
Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream.
Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping.
Pamela’s Honey Graham Crackers are gluten free and perfect for use in this crust if you want or need to avoid gluten.
If you loved this Browned Butter Pumpkin Swirl Cheesecake recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
PS- For more browned butter pumpkin enjoyment, try my Pumpkin Browned Butter Caramel Cake!
Browned Butter Pumpkin Swirl Cheesecake
Ingredients
For the browned butter Cinnamon Graham Cracker Crust:
- 1 ½ Cups Cinnamon Graham Cracker Crumbs
- 2 Tablespoons Granulated Sugar
- ½ Cup Salted Butter, browned
For the Browned Butter Pumpkin Swirl Cheesecake Filling:
- 24 Ounces Cream Cheese, softened to room temperature
- ¼ Cup Salted Butter, browned and cooled to room temperature
- 1 ½ Cups Granulated Sugar
- ⅓ Cup Sour Cream
- 1 Tablespoon Pure Vanilla Bean Paste or Vanilla Extract
- 3 Large Eggs, room temperature
- ¾ Cup Pumpkin Purée
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- ¼ Teaspoon Ground Cloves
For the Cinnamon Chip Ganache:
- ½ Cup Cinnamon Chips
- ¼ Cup Heavy Cream
For the Browned Butter Whipped Cream:
- ⅔ Cup Heavy Cream
- 2 Tablespoons Salted Butter, browned and cooled to room temperature
- 1 ½ Tablespoons Granulated Sugar
- 1 Teaspoon Pure Vanilla Bean Paste or Vanilla Extract
Instructions
- For the Browned Butter Cinnamon Graham Cracker Crust:Start by preheating your oven to 350 degrees F. In a mixing bowl, combine the cinnamon graham cracker crumbs and granulated sugar.In a separate saucepan, brown the ½ cup of salted butter over medium heat until it turns a beautiful golden-brown color and emits a nutty aroma. Allow it to cool slightly.Pour the browned butter over the graham cracker crumb mixture and stir until the crumbs are evenly coated.Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.Set this aside.
- For the Browned Butter Pumpkin Swirl Cheesecake Filling:In a large mixing bowl, beat the softened cream cheese until it's smooth and creamy.Add the cooled browned butter and granulated sugar, and continue to beat until well combined.Mix in the sour cream and pure vanilla bean paste.Add the eggs one at a time, ensuring each is fully incorporated before adding the next.Remove two cups of the cheesecake batter to a medium sized bowl. To the medium sized bowl, add the pumpkin purée, ground cinnamon, ground nutmeg, and ground cloves.Gently mix the pumpkin mixture into the cheesecake batter until it is fully incorporated. Alternate pouring ½ cup of the vanilla cheesecake and then ½ cup of the pumpkin cheesecake into the middle of the prepared pan. When you are finished, give the pan a small tap to ensure that the top is even. You can leave this as is or gently swirl it a bit more with a butter knife. Add the cheesecake to a water bath by covering the outside with tinfoil or using a silicone water bath pan (see blog for link). Place the cheesecake pan in to a slightly larger pan and fill the larger pan with two inches of water. Bake in the preheated oven for 1 hour and 45 minutes or until the edges are set, but the center still has a slight jiggle.Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight to let the flavors meld.
- For the Cinnamon Chip Ganache:In a microwave-safe bowl, heat the heavy cream for 45 seconds. Be cautious when removing the bowl. Add the cinnamon chips. Allow it to sit untouched for five minutes. Whisk well until smooth.Drizzle the ganache over the chilled cheesecake for an extra layer of indulgence.
- For the Browned Butter Whipped Cream:In a chilled mixing bowl, whip the heavy cream until it begins to thicken.Add the browned butter, granulated sugar, and pure vanilla bean paste.Continue whipping until the cream forms stiff peaks.
- Assembly:Carefully remove the cheesecake from the springform pan.Top the cheesecake with the Browned Butter Whipped Cream, allowing it to cascade over the edges.Sprinkle butter cookie crumbs over the whipped cream for an added crunch.Serve your Browned Butter Pumpkin Swirl Cheesecake in generous slices and enjoy the symphony of flavors and textures!
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