Brown Sugar Pumpkin Cheesecake

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  • Hey all! I’m Kelsey from Poofy Cheeks. Today I am combining my favorite season with my favorite dessert to bring you a Brown Sugar Pumpkin Cheesecake recipe perfect for any fall gathering! I tested the recipe on my husband and he declared that it was amazing which means we’ll be making it again soon. Do you want to hear a secret? I love this cheesecake so much I haven’t been very good at sharing. The past few days I have taken the kids to school and come home to drink a cup of coffee with a slice of the cheesecake. At night I have put the kids to bed and grabbed another slice. I finally had to get it out of my kitchen so I dropped the last few slices off at my parents house.

    Brown Sugar Pumpkin Cheesecake

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Brown Sugar Pumpkin Cheesecake

    Ingredients:

    Crust

    • 2 cups crushed cinnamon graham crackers
    • 1/2 cup melted butter

    Filling

    • 3 8oz packages of cream cheese
    • 15oz can of pumpkin puree
    • 3 eggs
    • 1/4 cup sour cream
    • 1 1/4 cups of sugar
    • 1/4 cup packed brown sugar
    • 1/2 teaspoon cinnamon
    • 1/8 teaspoon ground nutmeg
    • 1/8 teaspoon ground cloves
    • 3 tablespoons of flour
    • 1 teaspoon vanilla extract

    Topping

    • 1 cup of brown sugar
    • 1/2 cup of chopped pecans
    • 1/2 stick of butter (1/4 cup)
    • 1/2 cup of flour

    Directions:

    Preheat oven to 350 degrees.

    For the crust combine the crushed graham crackers with melted butter and press into the bottom of a 9 inch spring form pan.

    For the filling beat the cream cheese until creamy. Add pumpkin, eggs, sour cream, sugar and spices, beat until combined. Then add the flour and vanilla and beat. Pour the filling over the crust and place the spring form pan onto a foil wrapped cookie sheet. Place in the oven and bake for 15 minutes.

    In a medium bowl combine ingredients for the topping. Add the brown sugar, flour and pecans. Cut in the half stick of butter with a knife. After the cake has cooked for fifteen minutes remove from the oven and sprinkle the topping on. Return to the oven and cook for 45 more minutes.

    Remove the cheesecake and allow to cool. Cover and place in the oven for at least four hours before serving.

    Brown Sugar Pumpkin Cheesecake

    A slice of this cheesecake is like a slice of Fall. If you are looking for the perfect fall dessert or want to impress your Thanksgiving crowd then prepare this and be the star of the gathering! Stop by Poofy Cheeks to see some of the other fall crafts and recipes I have been sharing!

    Brown Sugar Pumpkin Cheesecake

    Course: Dessert
    Cuisine: American
    Keyword: Brown Sugar Pumpkin Cheesecake
    Prep Time: 25 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 25 minutes
    Servings: 16
    Calories: 439
    Author: Jamielyn Nye
     I am combining my favorite season with my favorite dessert to bring you a Brown Sugar Pumpkin Cheesecake recipe perfect for any fall gathering! 

    Ingredients

    Crust

    • 2 cups crushed cinnamon graham crackers
    • 1/2 cup melted butter

    Filling

    • 24 ounces packages of cream cheese
    • 15 ounces can of pumpkin puree
    • 3 eggs
    • 1/4 cup sour cream
    • 1 1/4 cups of sugar
    • 1/4 cup packed brown sugar
    • 1/2 teaspoon cinnamon
    • 1/8 teaspoon ground nutmeg
    • 1/8 teaspoon ground cloves
    • 3 tablespoons of flour
    • 1 teaspoon vanilla extract

    Topping

    • 1 cup of brown sugar
    • 1/2 cup of chopped pecans
    • 1/2 stick of butter 1/4 cup
    • 1/2 cup of flour

    Instructions

    • Preheat oven to 350 degrees.
    • For the crust combine the crushed graham crackers with melted butter and press into the bottom of a 9 inch spring form pan.
    • For the filling beat the cream cheese until creamy. Add pumpkin, eggs, sour cream, sugar and spices, beat until combined. Then add the flour and vanilla and beat. Pour the filling over the crust and place the spring form pan onto a foil wrapped cookie sheet. Place in the oven and bake for 15 minutes.
    • In a medium bowl combine ingredients for the topping. Add the brown sugar, flour and pecans. Cut in the half stick of butter with a knife. After the cake has cooked for fifteen minutes remove from the oven and sprinkle the topping on. Return to the oven and cook for 45 more minutes.
    • Remove the cheesecake and allow to cool. Cover and place in the oven for at least four hours before serving.

    Nutrition

    Calories: 439kcal | Carbohydrates: 49g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 94mg | Sodium: 282mg | Potassium: 189mg | Fiber: 1g | Sugar: 37g | Vitamin A: 4950IU | Vitamin C: 1.2mg | Calcium: 84mg | Iron: 1.6mg
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    Kelsey at Poofy Cheeks

    Kelsey blogs at Poofy Cheeks where she shares craft tutorials, recipes, printables and more! She is a wife, mom to three littles and works from home running her online shop. I am addicted to Peach Tea Snapple and my favorite crafting tool is my glue gun!

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