Description
Pumpkin Basque Cheesecake is a luscious and creamy dessert combining the rich flavors of pumpkin and warm autumn spices with a unique burnt crust. Baked at a high temperature, it features a silky custard-like center and a caramelized, slightly crispy exterior. Perfect for fall occasions, this simple yet elegant cheesecake uses minimal pantry staples and offers versatile variations to suit different tastes and dietary needs.
Ingredients
Scale
Main Ingredients
- 16 oz (450g) full-fat cream cheese, softened
- 1 cup (240g) pumpkin puree (canned or fresh)
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 1 cup (240ml) heavy cream, at room temperature
- 2 tbsp (15g) all-purpose flour (or almond flour for gluten-free option)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ⅛ tsp ground cloves
- 1 tsp vanilla extract
Instructions
- Prepare Your Pan: Preheat your oven to 400°F (200°C). Line an 8 to 9-inch springform pan or a deep cake pan with parchment paper, ensuring the paper extends above the rim to catch the crust as it rises and chars.
- Blend the Cream Cheese and Sugar: Beat the softened cream cheese with sugar until smooth and creamy, ensuring no lumps remain for the smoothest texture.
- Incorporate Pumpkin and Spices: Add the pumpkin puree, cinnamon, nutmeg, and cloves into the cream cheese mixture, mixing well to evenly distribute the warm, autumnal flavors.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating gently after each addition, then mix in the vanilla extract for depth and aroma.
- Mix in Flour and Heavy Cream: Sift the flour to avoid clumps and fold it gently into the batter, followed by the heavy cream, which ensures the final cheesecake will be luscious and moist.
- Bake and Achieve the Signature Burnt Crust: Pour the batter into your prepared pan and bake at a high temperature for about 50-60 minutes until the top is deeply golden brown and slightly blistered, while the center remains creamy and soft.
- Cool and Chill: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight to set and develop fuller flavor.
Notes
- Use room temperature cream cheese, eggs, and heavy cream for a smoother batter.
- Do not overmix after adding flour to keep the batter light and prevent toughness.
- Bake at a high temperature to achieve the iconic burnt crust.
- Use parchment paper generously to help lift the cheesecake and form burnt edges.
- Watch closely near the end of baking; the top should be dark brown but not completely blackened.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cheesecake)
- Calories: 380
- Sugar: 25g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg