Description
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish (Basque)
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 230 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: Pumpkin Basque Cheesecake, autumn dessert, pumpkin spice cheesecake, burnt cheesecake, fall recipes, creamy pumpkin dessert