Pumpkin Basque Cheesecake
This Pumpkin Basque Cheesecake is creamy, rich and perfectly spiced, with a caramelized-burnt top. An easy and impressive fall dessert for the holidays.
Servings: 12
Calories: 335kcal
Equipment
Ingredients
- 3 cups Cream cheese
- 1 cup + 2 tablespoons Sugar
- 1 cup Pumpkin puree *see notes
- 4 Eggs large
- 1 Egg yolk
- 1¼ cups Heavy cream
- ¼ teaspoon Salt
- 1½ teaspoons Pumpkin pie spice *see notes
- 1 teaspoon Vanilla bean paste
- 2 tablespoons Cornstarch or flour
Instructions
- Prepare the pan: Preheat the oven to 425°F (220°C). Line an 8-inch (20 cm) springform pan with two overlapping sheets of parchment paper, leaving at least 2 inches (5 cm) above the rim. The paper should be naturally creased and wrinkled.
- Make the batter: In a large bowl, beat the cream cheese and sugar on low-medium speed until completely smooth and creamy, about 2 minutes. Avoid whipping too much air into the mixture.
- Add the pumpkin purée and mix until smooth. Add the eggs one at a time, followed by the egg yolk, mixing just until incorporated after each addition.
- Add the heavy cream, vanilla bean paste, pumpkin pie spice, and salt. Mix on low speed just until combined.
- Sift in the flour and mix just until smooth. Scrape down the sides and bottom of the bowl as needed.
- Bake: Pour the batter into the prepared pan. Tap the pan gently against the counter a few times to release large air bubbles. Bake for 40–45 minutes, or until the top is deeply browned and caramelized. The outer 2 inches should look set, but the center should still have a pronounced wobble when you gently shake the pan. Don’t overbake!
- Cool: Let the cheesecake cool completely in the pan. It will rise significantly during baking and collapse as it cools, this is exactly what you want.
- Refrigerate for at least 6 hours, preferably overnight, before removing from the pan and slicing.
Video
Notes
- Pumpkin: Use 100% pumpkin purée, not pumpkin pie filling. If using homemade purée, it needs to be thick. Watery pumpkin will make the cheesecake too loose.
- Don't overmix: Once the eggs are added, keep the mixer low. We want creamy and custardy rather than airy.
- Pumpkin pie spice: If you don't have pumpkin pie spice, you can easily make your own using my homemade pumpkin pie spice recipe.
- Baking time may vary: Every oven is different, so use the baking time as a guide. The cheesecake is ready when the top is deeply browned, the edges are set, and the center is still very wobbly. Don't wait for the center to look fully set.
- Flour or cornstarch: Either will work. Flour gives the cheesecake a slightly softer, more traditional texture, while cornstarch creates a slightly smoother, more custard-like set.
- Chilling: For the best texture and cleanest slices, refrigerate the cheesecake overnight. If you prefer a softer, creamier center, let it sit at room temperature for 20–30 minutes before serving.
Nutrition
Calories: 335kcal | Carbohydrates: 10g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 156mg | Sodium: 256mg | Potassium: 164mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4406IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg