Pumpkin Basque Cheesecake is a delicious dessert for fall and is incredibly simple to make. Plenty of cream cheese, warm pumpkin and all of your favorite pumpkin spices come together to make a beautifully rustic dessert that’s as easy as it is elegant.
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Burnt Basque cheesecake is a classic dessert from the north of Spain. Originating in San Sebastian this cheesecake quickly became a favorite throughout Spain and beyond. Baked at a high temperature, like magic this cheesecake forms it’s own golden brown crust outside with a caramelized top and creamy texture.
My pumpkin version is a delicious fall twist on this easy cheesecake that is a tasty alternative to a classic pumpkin pie for your Thanksgiving meal. For more delicious Thanksgiving desserts take a look at my Bourbon Pumpkin Pie, Pumpkin Tiramisu and Cranberry Curd Tart!
Ingredients
- Cream cheese
- White sugar
- Kosher salt
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Large eggs
- Pumpkin puree
- Heavy cream
- All purpose flour
- Vanilla extract
Baking Tips
- You can replace the ground cinnamon, ginger, nutmeg and cloves with 2 1/4 teaspoons of pumpkin pie spice
- Ensure your cream cheese is at room temperature before making this cheesecake for the best texture
- Be sure to use full fat cream cheese as reduced fat cream cheese won’t set properly
- Crinke the parchment paper in a ball then unfold it to help it lay properly in the springform pan
How to Make Pumpkin Basque Cheesecake
This Pumpkin Basque burnt cheesecake recipe is incredibly easy and very forgiving. You don’t need a water bath or any advanced techniques and this dessert is virtually foolproof. Just make sure your cream cheese is at room temperature before you start to avoid any lumps and you’re good to go.
Preheat your oven to 400 degrees F. Prepare a 10 inch springform pan with cooking spray and line with 2 sheets of parchment paper angled so that all sides of the pan are covered. (To get the paper to lay well you can crumble it in a ball and then straighten it back out before placing it in the pan).
Add the cream cheese, sugar, salt, cinnamon, ginger nutmeg and cloves to the bowl of a stand mixer with a paddle attachment (or a large bowl if using a hand mixer) and beat together on medium speed until creamy, scraping down the sides of the bowl as needed. Add in the eggs one at a time until fully incorporated. Pour in the heavy cream, pumpkin puree and flour and mix together until smooth (about 1 minute).
Pour the batter into the prepared pan and place the pan on a baking sheet. Transfer the pan to the oven and bake for 60 minutes or until the top of the cheesecake is golden and the center is slightly jiggly.
Cool the cheesecake on a wire rack to room temperature. Remove the ring of the springform pan, transfer to a serving platter and gently peel the parchment paper from the sides prior to serving.
Storage
To store leftovers chill in the fridge for up to 3 days.
If you like this Pumpkin Basque Cheesecake be sure to take a look at some of my other recipes!
If you make this Pumpkin Basque Cheesecake please be sure to leave a comment and/or give this recipe a 5 star rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Pumpkin Basque Cheesecake
Equipment
- 1 Stand mixer or hand mixer and large bowl
- 1 10 inch springform pan
- 2 sheets of parchment paper
Ingredients
- 3 8 oz blocks cream cheese
- 1.5 cups white sugar
- 1 teaspoon kosher salt
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoons ground nutmeg
- 1/4 teaspoon ground cloves
- 4 large eggs
- 1 15 oz can pumpkin puree
- 1 cup heavy cream
- 1/4 cup all purpose flour
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400 degrees F. Prepare a 10 inch springform pan with cooking spray and line with 2 sheets of parchment paper angled so that all sides of the pan are covered. (To get the paper to lay well you can crumble it in a ball and then straighten it back out before placing it in the pan).
- Add the cream cheese, sugar, salt, cinnamon, ginger nutmeg and cloves to the bowl of a stand mixer with a paddle attachment ( or a large bowl if using a hand mixer) and beat together on medium speed until creamy.
- Add in the eggs one at a time until fully incorporated. Pour in the heavy cream, pumpkin puree, vanilla extract and flour and mix together until smooth (about 1 minute).
- Pour the batter into the prepared pan and place the pan on a baking sheet.
- Transfer the pan to the oven and bake for 60 minutes or until the top of the cheesecake is golden and the center is slightly jiggly.
- Cool the cheesecake on a wire rack to room temperature. Remove the ring of the springform pan, transfer to a serving platter and gently peel the parchment paper from the sides prior to serving.
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