Print

Pumpkin Basque Cheesecake

Pumpkin Basque Cheesecake
Print Recipe

Pumpkin Basque Cheesecake is a rich and creamy dessert featuring a caramelized smoky top characteristic of Basque cheesecake, infused with the warming flavors of pumpkin and autumn spices. Perfect for fall and holiday indulgence, this cheesecake offers a velvety texture with a subtly spiced note that makes it a crowd-pleasing treat for cozy nights and festive gatherings.

Ingredients

Scale

Cheesecake Base

  • 16 oz (450g) cream cheese, room temperature
  • 1 cup (200g) sugar
  • 1 cup (225g) pumpkin puree (canned or fresh)
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 2 tbsp (15g) all-purpose flour (or gluten-free flour as substitute)
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp vanilla extract

Instructions

  1. Prepare Your Pan: Line a 9-inch springform pan or cake tin with parchment paper, allowing the paper to extend about 2 inches above the rim to accommodate the cake’s rise and form the signature burnt edges.
  2. Beat the Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese and sugar on medium speed until smooth and creamy, ensuring no lumps remain for a silky texture.
  3. Add Pumpkin and Spices: Mix in the pumpkin puree along with the cinnamon, nutmeg, and cloves until fully incorporated, spreading the warm autumn aromas throughout the batter.
  4. Incorporate Eggs One by One: Add the eggs individually, mixing on low speed after each addition to maintain a smooth batter without introducing excess air.
  5. Stir in Heavy Cream and Vanilla: Pour in the heavy cream and vanilla extract, gently folding them into the batter for extra creaminess and depth of flavor.
  6. Add Flour and Blend: Sift in the flour and mix just until combined, taking care not to overwork the batter to preserve its creamy texture.
  7. Bake Until Perfectly Caramelized: Pour the batter into the prepared pan and bake in a preheated oven at 400°F (200°C) for 50-60 minutes until the top is deeply golden brown and caramelized, while the center remains soft and slightly jiggly.
  8. Cool and Chill: Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours to firm up and develop full flavor.

Notes

  • Use room temperature cream cheese and eggs for smoother mixing and to prevent lumps.
  • Lining the pan with parchment paper is essential to achieve the signature burnt edges and ease of removal.
  • Do not overbake; the center should remain slightly wobbling to keep moisture and creaminess.
  • Maintain a high oven temperature to create the caramelized crust typical of Basque cheesecake.
  • Adjust spices to taste but avoid overpowering the delicate pumpkin and cream cheese flavors.

Nutrition

Keywords: pumpkin basque cheesecake, basque cheesecake, pumpkin dessert, autumn dessert, fall cheesecake, holiday dessert, creamy cheesecake, caramelized cheesecake

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