Brown Butter No Bake Pumpkin Cheesecake

It took me quite a few tries to land on what I could confidently say was the best version of a no bake pumpkin cheesecake I could come up with and this is it. The goal was to have a filling that would set nicely but also be wonderfully creamy, without the need for gelatin; rather like a mousse but with that tangy cheesecake flavor to go along with the warm fall spices. 

Most importantly, I knew I wanted to channel this brown butter cheesecake, and this brown butter pumpkin cheesecake here: pulling out the brown butter bits to add to the filling so that the flavor would really shine. This I think is the perfect quick, no bake cheesecake for any thanksgiving table: it won’t take up oven space, it has none of the fuss of a traditional baked cheesecake like a water bath and can be made in just one bowl. 

Recipe Origins 

I started recipe testing with a no-bake cheesecake I know well: this one with ganache on the bottom. The ingredient list is simple, and follows most no-bake cheesecake ratios: 2 bricks cream cheese, sugar, one cup heavy cream, with added flavorings. Because I also use sour cream in my recipe, I figured the pumpkin puree would be an easy swap.

Pumpkin puree however, has little fat and quite a bit of water and while I altered the heavy cream and upped the powdered sugar to give it more structure, I had to rework the recipe even more. I had the idea to do what I’ve seen others do with their pumpkin cookies: squeeze out the water. This worked great – giving us a wonderfully fluffy pumpkin cheesecake texture while still being creamy.

Recipe Ingredients 

Butter: unsalted butter. We’re going to brown it and use some for the crust (the liquid) and the brown butter bits for the filling 

Graham crackers: to grind into fine crumbs to make the crust. If you prefer, you can try using gingersnap cookies for a flavorful gingersnap crust. 

Powdered sugar: I prefer powdered sugars made with tapioca starch (which melts on the tongue) rather than cornstarch which can leave a chalky after taste (it needs to be heated to melt). 

Pumpkin puree: it should be pure pumpkin puree, canned. I don’t advise using homemade puree for this as the excess water (too much of it!) will throw off the balance. Also check the can to make sure you’re not using pumpkin pie filling! 

Salt: fine sea salt. If using table salt, halve the amount. 

Cream cheese: full fat brick style cream cheese. I like Philadelphia because it’s quite firm. 

Pumpkin pie spice: a mix of cinnamon, ginger, nutmeg, cloves, and sometimes allspice and/or cardamom. 

Vanilla: vanilla bean paste or vanilla extract.

Brown sugar: light or dark. It should be soft, not hard or dry.

Heavy cream: or heavy whipping cream. I use ultra- pasteurized. 

How to Make No Bake Pumpkin Cheesecake with Brown Butter

The crust 

We’re using brown butter in two parts of this recipe, rather like I do in this brown butter cheesecake: the melted butter liquid goes into the crust and the brown butter bits go into the batter, for extra flavor. 

Set the butter in a small frying pan and cook until the butter melts, then the milk solids drop to the bottom, and turn a toasty brown. Keep a close eye on this, those solids can burn if taken too far. 

When it’s done, transfer the brown butter to a small bowl. 

Use a food processor to grind the graham crackers into fine crumbs and set them in a large bowl. 

Into the large bowl, pour the liquid from the brown butter – leaving the brown bits. 

To the bowl with the brown bits, add the pumpkin spice. If you add them while hot, this will bloom the spices for better flavor. 

Back to the bowl with the graham crumbs and liquid brown butter, add the powdered sugar and a pinch of salt then stir until the crumbs are wet. 

Press the wet crumbs into the bottom and up the sides of a 9 inch metal pie pan, use the bottom of a measuring cup to pack the crumbs in. I’ve also used a springform pan (lined with parchment paper) but for this pie I preferred the pie pan so that the filling matches up to the height of the crumbs. 

Set the graham cracker crust in the oven. We’re baking it for just 10 minutes at 350 F (180C) so that it won’t be so crumbly when sliced. Let it cool fully before putting the filling in it. 

The Filling 

The cream cheese should be very soft before making the cheesecake batter. I take mine out at least 2 hours ahead of time. If I’ve forgotten, I might put them in a really warm area in the kitchen (near the oven, stove, or the dishwasher when it’s on) to get them soft. 

Press the cheesecake into a large bowl using the back of a wooden spoon or a large rubber spatula. 

Add the brown butter mixed with the spices into the bowl, the vanilla, and salt. 

We want to get rid of some of the water from the pumpkin so get a cheesecloth or use paper towels (layer them or they’ll tear) and set the puree in the middle then wrap it around it and squeeze out the water into the sink or a separate bowl. 

Scrape the pumpkin puree into the bowl with the cream cheese: it should be much thicker. 

Use a hand mixer (you can also do this in the stand mixer, using the paddle attachment) beat the cream cheese mixture until smooth: 

Add the sugars (powdered and brown) and beat well. 

Pour in the heavy cream and beat the mixture until you have stiff peaks: the beater will leave ridges in the batter that don’t slop over. 

Smooth the cheesecake batter into the cooled pie crust. It should chill in the refrigerator for at least 6 hours before serving. Use a sharp knife to slice. 

FAQ 

How far ahead can I make this recipe? 

Ideally you make this the day or evening before you’re going to serve it. Once it sets it’s still fresh and will be best. If you need to make this even more in advance, I think you could freeze it. Wrap it tightly before setting in the freezer. 

How long does a no bake cheesecake keep? 

If you have leftovers after serving, set them in an airtight container. They’ll keep for about 4 days. 

What should I top or serve it with? 

I almost always add whipped cream on top of cheesecakes but I can never bring myself to do it for a no bake: technically there’s already whipped cream in there! Personally, I think a topping should contrast in texture to the filling. If you feel like making a crumble that could go really well here. I also just loved this with caramel sauce. 

How can I make this recipe into no bake pumpkin cheesecake bars? 

Line an 8 or 9 inch square pan with parchment paper and press the crust just into the bottom, it will be thicker but that’s nice for a bar. Everything else will be as directed in the recipe. 

Brown Butter No Bake Pumpkin Cheesecake Recipe 

No Bake Pumpkin Cheesecake with Brown Butter

Ultra creamy no bake pumpkin cheesecake made with brown butter, pumpkin puree and pumpkin spice. 

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Chill Time: 8 hours hrs

Yields: 1 9 inch cheesecake

5 from 2 votes

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Ingredients

Crust

• 113g or ½ cup unsalted butter to be browned
• 225g graham cracker crumbs
• 90g brown butter liquid from above
• 2 tablespoons powdered sugar
• Pinch fine sea salt

Filling

• Brown bits from brown butter about 1 tablespoon
• 1 tablespoon pumpkin pie spice
• 150g pumpkin puree
• 452g or 2 bricks full fat cream cheese softened to room temperature
• 1-2 teaspoon pure vanilla paste or extract
• ¼ teaspoon fine sea salt
• 86g or ⅔ cup powdered sugar preferably made with tapioca starch instead of cornstarch
• 67g or ⅓ cup brown sugar light or dark
• 180gor ¾ cup heavy cream ultra-pasturized (it should be quite thick)
• Caramel sauce to serve

Method

Brown the butter

• Set the butter in a light colored frying pan over medium heat. Cook as the butter melts and begins to sputter. Small panko-like bits will fall to the bottom, keep cooking and stirring while those bits turn brown. The butter will smell nutty and it will stop sputtering, going silent as all of the water has evaporated and the milk solids have turned a toasty brown color. Pour into a small bowl, scraping up all the brown bits from the pan, and let cool.

Make and bake the crust

• Using a food processor, grind the graham crackers (225g) into fine crumbs then set them in a bowl. Into the bowl add the powdered sugar (2 tablespoons) and a pinch of salt. Into the bowl pour the liquid from the brown butter, leaving the brown butter bits in its smaller bowl (these bits should be about a half tablespoon and will go into the filling). Stir the butter and crumbs together until the mixture resembles wet sand and it clumps if you squeeze it. Press the crumbs into the bottom and up the sides of a 9 inch metal pie pan. Use a measuring cup to help you pack them into an even layer. Preheat the oven to 350 F and bake the crust for 10 minutes, this helps it set so it won’t be overly crumbly when sliced. Let cool completely.

Make the brown butter pumpkin cheesecake filling

• Into the bowl with the still warm brown butter bits, add the pumpkin spice (1 tablespoon). Set the pumpkin puree (150g) in a cheesecloth or layer 2-3 paper towels (they tear if squeezed too hard) and squeeze out the excess water from the puree, we don’t want that water in the cheesecake batter. In a large bowl, add the softened cream cheese (two bricks) and use a wooden spoon or rubber spatula to press the cream cheese into the bowl. This helps remove lumps. To the bowl add the squeezed out puree, the spiced brown butter bits, the vanilla, and salt. Use a hand mixer to beat this mixture together until well mixed. Add the brown sugar (67g or ⅓ cup) and the powdered sugar (86g or ⅔ cup) and beat to mix. Pour in the heavy cream and beat the mixture until you have stiff peaks: as the beaters run through the filling they will leave ridges that do not slop over but hold shape. Pour the batter into the cooled crust and smooth into an even layer. Chill the cheesecake for at least six hours so that it sets firm enough to slice. Serve with caramel sauce. Store leftovers in the fridge, the cheesecake will keep for 3-5 days.

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