Pumpkin Basque Cheesecake
This easy Pumpkin Basque Cheesecake is the ultimate dessert for fall and is perfect for Thanksgiving! Creamy, caramelized, and full of cozy pumpkin spice flavor, it’s a simple yet stunning twist on the classic Basque burnt 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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