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Pumpkin Basque Cheesecake

Pumpkin Basque Cheesecake
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Experience the cozy flavors of autumn with this Pumpkin Basque Cheesecake, a creamy and rich dessert featuring subtle pumpkin spice undertones and a signature lightly burnt top. Combining the velvety smooth texture of a classic Basque cheesecake with seasonal pumpkin warmth, this recipe creates a perfect comfort dessert for chilly evenings and festive gatherings.

Ingredients

Scale

Main Ingredients

  • 16 oz (450 g) cream cheese, softened
  • 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
  • 3/4 cup (150 g) sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120 ml) heavy cream
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 tablespoons all-purpose flour, sifted
  • 1 teaspoon vanilla extract

Optional Variations

  • Plant-based cream cheese and heavy cream (for dairy-free version)
  • Cardamom or cloves (for alternate spice mix)
  • Maple syrup or honey (as sugar substitute)
  • Toasted chopped pecans or walnuts (for added texture)
  • Melted dark chocolate (for chocolate swirl effect)

Instructions

  1. Prepare Your Pan: Line a 6-8 inch springform pan with parchment paper, ensuring the paper extends about 2 inches above the rim. This will contain the batter and allow the cheesecake to rise while baking.
  2. Mix the Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and sugar together until the mixture is creamy and smooth with no lumps, forming the base for a silky texture.
  3. Incorporate Pumpkin and Spices: Add the pumpkin puree along with cinnamon, nutmeg, and ginger. Mix gently until the flavors are evenly blended and the batter has a warm autumnal color.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing steadily but avoiding overmixing to maintain a tender texture. Stir in the vanilla extract for a fragrant aroma.
  5. Blend in Cream and Flour: Pour in the heavy cream and sifted flour. Fold everything together carefully until just combined to keep the batter light and airy.
  6. Bake Until Perfectly Burnt: Pour the batter into the prepared pan and bake in a preheated oven at 400°F (200°C) for 50 to 60 minutes. The top should become deeply golden brown with a characteristic burnt appearance.
  7. Cool and Chill: Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the texture to firm up.

Notes

  • Use room temperature ingredients like cream cheese and eggs to ensure a smooth batter.
  • Avoid overmixing the batter to prevent cracks and keep the cheesecake tender.
  • The high baking temperature is essential for developing the signature burnt top and creamy center.
  • Opt for fresh or high-quality canned pumpkin puree rather than pumpkin pie filling for the best flavor.
  • Ovens vary; monitor the cheesecake color near the end of baking to achieve the perfect caramelized finish.

Nutrition

Find it online: https://amandafood.com/pumpkin-basque-cheesecake/