This crustless Pumpkin Basque Cheesecake has a burnt exterior and a soft, creamy pumpkin filled center. It’s a decadent desert that’s perfect for fall!
Hey all! Today I’m just going to get right to the point and share the recipe for this amazing Pumpkin Basque Cheesecake!
What is a Basque Cheesecake?
Basque cheesecake is a very creamy kind of cheesecake that originated in Spain about two decades ago. This cheesecake is also often called burnt cheesecake due to the iconic burnt top that’s achieved on the cheesecake as a result of cooking it at very high heat.
Basque cheesecake is different from the traditional New York style cheesecake in a number of ways:
- Basque cheesecake does not have a crust. But trust me, you won’t miss it because of the next reason.
- Basque cheesecake is cooked for a shorter amount of time at a high heat and with no water bath, unlike a normal cheesecake that’s cooking low and slow in a water bath. The high temperature caramelizes the exterior of the cheesecake, forming a delicious crust. Yum!
- Basque cheesecake is much richer than a typical cheesecake, and it’s deliberately under cooked in the center to make it extra creamy.
Making a cheesecake from scratch can be a little daunting, but this cheesecake has very simple ingredients and is very forgiving. So no excuses! It’s definitely worth trying.
The recipe…
This Pumpkin Basque Cheesecake recipe has a few simple ingredients: cream cheese, sugar, eggs, heavy cream, flour, pumpkin puree, and fall spices.
Start by beating cream cheese and sugar in a stand mixer until smooth. Then add in the eggs one at a time, followed by the spices. In a separate bowl, combine the pumpkin puree, heavy cream, salt and flour. Slowly add the pumpkin mixture to the stand mixer. Beat until well incorporated, but be careful not to over mix. Transfer the mixture to a lined 9 in round springform pan. Bake at 425 degrees for 55-60 minutes. The cheesecake will rise as it bakes, so don’t be alarmed when it starts to puff up. It’s so cite!
The cheesecake will be under baked and should jiggle slightly in the middle when it comes out of the oven. Let the cheesecake rest in the pan for 20 minutes, then carefully transfer to a wire rack until it cools completely and reaches room temperature. The residual heat will cook the cheesecake and help it to set. After the cheesecake reaches room temperature, transfer to the fridge and allow it to cool. Be patient and don’t cut into the cheesecake before it’s cooled! Trust me, it’s worth the wait.
You can store this cheesecake in the freezer. Let it thaw a bit before serving. Serve with your favorite ice cream and enjoy!
Can I make this cheesecake ahead of time?
Absolutely! While the cheesecake only takes an hour to cook, it does need time to cool in order for it to reach the right texture. You can eat this cheesecake at room temperature (it will be slightly soft and custard like), but my favorite way it to have it cold because the cheesecake becomes very rich and decadent.
Looking for more fall recipes? Try:
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag #sweetandsorrel on Instagram!
Pumpkin Basque Cheesecake
Ingredients
- 3 (8 oz) packages cream cheese room temperature
- 1 1/2 cups granulated or castor sugar
- 3 large eggs room temperature
- 1 tbsp vanilla extract
- 1/2 tsp nutmeg
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1 (15 oz) can pumpkin puree room temperature
- 1 cup heavy cream
- 1 tsp salt
- 2 tbsp all purpose flour
Instructions
- Preheat oven to 425 degrees F. Line the bottom of a 9 in round springform pan with parchment paper, then lightly grease the entire tin and set aside.
- In a stand mixer fitted with the blade (flat beater) attachment, beat together softened, room temperature cream cheese and sugar until smooth and fluffy. Use a spatula to scrap down the sides of the bowl as need. Beat in eggs one at a time, making sure each egg is fully incorporated before adding the next. Add vanilla extract, nutmeg, cinnamon and ground ginger and mix on low until incorporated. NOTE: You can also do this using a stand mixer or a large food processor.
- In a separate bowl, combine pumpkin puree, heavy cream, salt, and flour. Whisk until smooth and there are no lumps of flour. The mixture should be pasty. Add pumpkin mixture to stand mixer and beat until smooth and fully incorporated.
- Pour cheesecake batter into springform pan. Bake for 55-60 minutes, until top is burnt but center is till a little jiggly. If your oven runs hot or cold, you may need to adjust your cooking time. Remove cheesecake from oven and allow to cool in the springform pan for 20 minutes. Unmold the pan and gently transfer cheesecake to a wire rack to cool completely at room temperature. Transfer to fridge to chill for at least 1 hour. Serve chilled. Enjoy!
- NOTE: Cheesecake can be stored in the freezer. Allow cheesecake to thaw before serving.
Did You Make This Recipe?
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