Pumpkin Basque Cheesecake is a rich and creamy dessert that combines the deep caramelized top of a traditional Basque cheesecake with the cozy warmth of pumpkin and fall spices. This unique twist on a classic recipe adds seasonal flair without complicating the process. Originating from La Viña in San Sebastián, Spain, the Basque cheesecake is known for its crustless, rustic appearance and silky texture. With minimal prep time and an unforgettable flavor, this version is perfect for autumn gatherings, holidays, or any time you crave a comforting dessert with a touch of elegance.
Why You’ll Love This Pumpkin Basque Cheesecake
If you’re a fan of pumpkin desserts and cheesecakes, this recipe brings the best of both worlds together. The slightly burnt, caramelized top creates a depth of flavor that balances perfectly with the creamy, spiced pumpkin interior. It’s easy to make, requires no water bath, and has a forgiving structure, making it perfect even for beginner bakers. With its gorgeous presentation and irresistible flavor, it’s guaranteed to impress at your next gathering.
Ingredients
- 1/2 teaspoon neutral oil (canola or grapeseed)
- 1 1/2 pounds (678g) cream cheese, at room temperature
- 1 1/3 cups (267g) granulated sugar, plus 2 teaspoons (8g) for topping
- 5 large eggs, at room temperature
- 1 cup (249g) canned pumpkin puree
- 3/4 cup (177ml) heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup (31g) all-purpose flour
- Parchment paper
- 1 (9 x 2 3/4-inch) springform pan
Step-by-Step: How to Make Pumpkin Basque Cheesecake
- Prep the Oven and Pan: Preheat your oven to 425°F and position a rack in the middle. Lightly grease the inside of a 9-inch springform pan with neutral oil. Line it with two sheets of parchment paper, allowing the paper to extend 2 inches above the rim. This will catch any rise and create that signature rustic edge.
- Cream the Cheese and Sugar: In a stand mixer fitted with a paddle or using a hand mixer, beat the cream cheese and 1 1/3 cups sugar on medium for about 3 minutes, until smooth and fluffy.
- Add Eggs and Wet Ingredients: Lower the mixer speed and add the eggs one at a time, mixing well after each. Scrape the sides of the bowl to keep the texture smooth. Then, blend in the pumpkin puree, heavy cream, and vanilla. Mix until just combined and smooth.
- Incorporate Dry Ingredients: Add salt, cinnamon, and ginger. Sift the flour over the batter and mix on low speed until just incorporated. Avoid overmixing to preserve the creamy texture.
- Bake the Cheesecake: Pour the batter into the prepared pan and sprinkle the remaining 2 teaspoons of sugar over the top. Place the pan on a sheet tray and bake for 45 to 55 minutes. The top should be deeply browned, and the center should jiggle slightly when gently shaken.
- Cool Completely: Let the cheesecake cool at room temperature for at least 5 hours. It will deflate slightly as it cools — this is expected.
- Unmold and Serve: Release the springform, remove the parchment, and serve the cheesecake at room temperature or chilled. Slice and enjoy!
Helpful Tips
- Always use room-temperature ingredients for the smoothest texture.
- Don’t worry about parchment wrinkles — they give the cake its signature look.
- To get a more dramatic caramelized top, broil briefly at the end of baking, watching closely.
- Use a thermometer if needed: 150°F to 155°F for creamy, up to 180°F for firmer.
Substitutions And Variations
- Dairy-free: Use vegan cream cheese and coconut cream.
- Spice swap: Replace the individual spices with pumpkin pie spice or add a pinch of ground cloves for a deeper, warmer flavor.
- Sweetener: Brown sugar can replace white sugar for added depth.
- Mini cheesecakes: Use muffin tins lined with parchment for single servings (adjust bake time accordingly).
Storage Instructions
Refrigerate the cheesecake by covering it with plastic wrap or storing it under a cake dome. It stays fresh for up to 3 to 4 days.
Nutritional Information
Per serving (1 of 16):
- Calories: 288
- Fat: 20g
- Carbohydrates: 22g
- Protein: 5g
Serving Suggestions
- Serve chilled or at room temperature with whipped cream.
- Drizzle with caramel sauce for extra decadence.
- Pair with a glass of sherry or coffee.
- Garnish with a sprinkle of cinnamon or a few candied pecans.
Frequently Asked Questions About Pumpkin Basque Cheesecake
Can I make this cheesecake ahead of time? Yes! This cheesecake tastes even better the next day. Just refrigerate it once cooled.
Why does the top of my cheesecake look burnt? That’s actually the hallmark of Basque cheesecake. The deep caramelized top adds flavor and is totally intentional.
Can I use fresh pumpkin instead of canned? Sure, just make sure it’s well-pureed and not too watery. Roast and strain it for best results.
Is a springform pan necessary? Yes, to get the height and easy release, a springform is ideal. If you don’t have one, line a deep cake pan and be careful when unmolding.
Can I reduce the sugar? You can reduce it slightly, but keep in mind sugar affects texture as well as sweetness. Try cutting 1/4 cup at most.
Final Thoughts
Thank you for trying this Pumpkin Basque Cheesecake recipe! It’s a truly special dessert that blends the creamy richness of cheesecake with the cozy flavors of pumpkin and spices. I love how easy it is to prepare while still feeling elegant enough for a celebration. Whether you serve it at a fall dinner party or enjoy it with a quiet cup of coffee, this cheesecake is sure to be a hit. I hope you enjoy making it as much as I did. Happy baking and thank you for being part of our food-loving community!
Print
Pumpkin Basque Cheesecake
- Total Time: 7 hours
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Pumpkin Basque Cheesecake is a rich, creamy dessert with a caramelized top and spiced pumpkin flavor. Easy to make and perfect for fall gatherings or holidays. Make it today for a no-fuss showstopper everyone will love!
Ingredients
1/2 teaspoon neutral oil (canola or grapeseed)
1 1/2 pounds (678g) cream cheese, at room temperature
1 1/3 cups (267g) granulated sugar
5 large eggs, at room temperature
1 cup (249g) canned pumpkin puree
3/4 cup (177ml) heavy cream
1 teaspoon vanilla extract
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup (31g) all-purpose flour
2 teaspoons (8g) granulated sugar for topping
Instructions
- Prep the Oven and Pan: Preheat your oven to 425°F and position a rack in the middle. Lightly grease the inside of a 9-inch springform pan with neutral oil. Line it with two sheets of parchment paper, allowing the paper to extend 2 inches above the rim. This will catch any rise and create that signature rustic edge.
- Cream the Cheese and Sugar: In a stand mixer fitted with a paddle or using a hand mixer, beat the cream cheese and 1 1/3 cups sugar on medium for about 3 minutes, until smooth and fluffy.
- Add Eggs and Wet Ingredients: Lower the mixer speed and add the eggs one at a time, mixing well after each. Scrape the sides of the bowl to keep the texture smooth. Then, blend in the pumpkin puree, heavy cream, and vanilla. Mix until just combined and smooth.
- Incorporate Dry Ingredients: Add salt, cinnamon, and ginger. Sift the flour over the batter and mix on low speed until just incorporated. Avoid overmixing to preserve the creamy texture.
- Bake the Cheesecake: Pour the batter into the prepared pan and sprinkle the remaining 2 teaspoons of sugar over the top. Place the pan on a sheet tray and bake for 45 to 55 minutes. The top should be deeply browned, and the center should jiggle slightly when gently shaken.
- Cool Completely: Let the cheesecake cool at room temperature for at least 5 hours. It will deflate slightly as it cools — this is expected.
- Unmold and Serve: Release the springform, remove the parchment, and serve the cheesecake at room temperature or chilled. Slice and enjoy!
Notes
The parchment’s pleats give the cheesecake its signature rustic look.
For a darker top, broil for 1–2 minutes at the end, checking every 30 seconds.
Cheesecake will sink slightly as it cools—this is normal.
Best enjoyed the next day after chilling overnight.
- Prep Time: 10 minutes Inactive Time: 6 hours
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 288 kcal
- Sugar: 17g
- Carbohydrates: 22g
- Protein: 5g