Updated September 11, 2019
This post is sponsored by Land O’Lakes. It’s November and that means it is time to start planning your Thanksgiving menu. I know most people like to stick to the traditional menu, but if you are looking to branch out and try something new this year, I have the dessert for you. This Pumpkin Cheesecake with Brown Butter Gingersnap Crust is everything! It is the ultimate fall dessert.
Confession, I don’t like pumpkin pie. I never have and probably never will. I love dessert though, so every year I make something different so I can enjoy something besides pumpkin pie for dessert. I usually make pumpkin cake or apple pie, but this year, it is all about the pumpkin cheesecake.
This easy, creamy, and dreamy pumpkin cheesecake is AMAZING! I made it last week to do a test run before the big holiday and it got rave reviews from our family and friends. I know it is going to be the star of Thanksgiving. Sorry pumpkin pie, but I think my cheesecake is going to be the new Thanksgiving dessert favorite.
The pumpkin cheesecake starts with a brown butter gingersnap crust. I could just eat the crust and be content. It is that good:) The brown butter makes it extra special. I brown Land O Lakes® Unsalted Butter and combine it with crushed gingersnap cookies and a little sugar. Bake the crust until golden and set aside while you make the pumpkin cheesecake filling.
The pumpkin cheesecake filling is easy to whip up and the pumpkin and spices make it the perfect cheesecake for fall.
I know some people get stressed out about making homemade cheesecake, but I promise you this recipe is so easy. To help calm your nerves, I will share a few tips. First, make sure your cream cheese and eggs are at room temperature before you get started. I like to separate the eggs and egg whites so I can whip the egg whites before folding them into the filling. This creates a light and creamy cheesecake. Make sure you wrap your springform pan with heavy duty aluminum foil. I wrap the pan three times so no water can get in. Water? Yep, I bake the cheesecake in a water bath. This will keep the cheesecake from cracking. I also let the cheesecake cool in the oven, with the door slightly open, after it is done baking to prevent cracking. This helps it come to room temperature at a gradual rate and prevents cracking. I also like to let the cheesecake chill in the fridge overnight before serving. This makes it the perfect dessert for Thanksgiving because you can make it in advance.
I hope those help your cheesecake anxiety. And if your cheesecake cracks a little? No big deal, just top it with whipped cream and no one will ever know. It will be our little secret. I promise it will still taste amazing! And if your cheesecake comes out perfect, which I am sure it will, still top it with whipped cream because it makes the cheesecake pretty. I like to pipe stars around the outside. Your friends and family will ooh and aah over this gorgeous dessert. It is a real showstopper! Add this Pumpkin Cheesecake with Brown Butter Gingersnap Crust to your Thanksgiving menu this year. Your family and friends will love it! They might even skip the pumpkin pie…or they can have both. It is Thanksgiving, it is ok to have two desserts. No judging here! Enjoy!
Pumpkin Cheesecake with Brown Butter Gingersnap Crust
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