Description
This Burnt Basque Pumpkin Cheesecake is a creamy, spiced dessert featuring a signature deeply caramelized top and velvety pumpkin-flavored filling. Combining classic Basque cheesecake techniques with seasonal pumpkin and warm spices, it delivers a rich, indulgent treat perfect for fall or holiday gatherings. The smooth texture contrasts beautifully with the slightly burnt crust, offering a deliciously unique cheesecake experience.
Ingredients
Cheesecake Base
- 32 oz (4 packages) cream cheese, room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ tsp kosher salt
- ¼ cup all-purpose flour
- 4 large eggs, room temperature
Flavorings
- 1 15-oz can pumpkin puree (do not use pumpkin pie filling)
- ¼ cup heavy cream
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
Other
- Nonstick spray for pan preparation
- Parchment paper for lining the pan
Instructions
- Prepare the Pan: Preheat the oven to 400°F. Crumple a large piece of parchment paper and line a 9-inch springform pan, leaving about a 3-inch overhang to help lift the cheesecake later. Coat the parchment paper with nonstick spray and set the pan aside.
- Make the Batter Base: In an electric mixer, beat together the cream cheese, granulated sugar, light brown sugar, and kosher salt for 3-4 minutes until the mixture is smooth and creamy. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Eggs: Add the eggs one at a time to the cream cheese mixture, allowing each egg to fully incorporate before adding the next. Continue scraping the sides and bottom of the bowl for an even texture.
- Incorporate Remaining Ingredients: Mix in the flour, pumpkin puree, heavy cream, cinnamon, ginger, and nutmeg. Continue mixing for 2-3 minutes until everything is evenly combined and smooth. Scrape the bowl thoroughly to remove any lumps.
- Pour and Bake: Pour the batter into the prepared springform pan lined with parchment paper. Bake in the preheated oven at 400°F for 45-55 minutes until the top is deeply browned with a burnt appearance but the center is still jiggly and just set around the edges. The internal temperature should reach approximately 155°F.
- Cool and Chill: Let the cheesecake cool on the counter for about 2 hours. Afterward, refrigerate it for 6-8 hours or overnight to fully chill and set before slicing and serving.
Notes
- Room temperature ingredients help achieve a smooth and lump-free batter.
- Be sure not to overbake; the center should remain slightly jiggly for the perfect creamy texture.
- Use pumpkin puree instead of pumpkin pie filling to control sweetness and spice levels.
- The burnt top is characteristic of Basque cheesecake and adds a deep caramelized flavor.
- Line the pan generously with parchment paper to prevent sticking and allow easy removal.
- Allow enough refrigeration time for the cheesecake to firm up for clean slices.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
