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