November is over, but that doesn’t mean I’m going to stop cooking with pumpkin (in my opinion, it’s not even really the “pumpkin” you taste, it’s just the combination of spices)! If Starbucks has the pumpkin spice latte running until the new year, I’m going to keep pumpkin around. Costco even has their signature pumpkin pies through Christmas at least. The holiday season seems to really focus on pies, but what about cheesecake? Specifically pumpkin cheesecake! Most cheesecakes take way too much time, requiring the graham cracker crust, a water bath, and God forbid your cheesecake have a crack on top. That’s why I opt for a Basque-style cheesecake, with a roasty toasty top that’s just so beautiful when you peel back the parchment paper layers.
Ingredients
Pumpkin – I use fresh pumpkin, but feel free to use whatever is easier! Learn how to make Homemade Pumpkin Puree.
Cream cheese – This recipe is not healthy. It’s the holidays. 🙂
Eggs – These really give the cheesecake the puff!
Sugar – I think this is the minimum amount of sugar you could use, otherwise the cheesecake will start being more savory and even approaching bland.
Pumpkin Basque Burnt Cheesecake
Equipment
- 1 12 in spring form pan
- parchment paper
Ingredients
- 1.5 pounds cream cheese room temp
- 1 cup sugar
- 1 cup pumpkin puree
- 2 cups heavy cream
- 6 eggs
- 1 tsp salt
- 1 tbsp cinnamon
- 1 tsp clove
- 1 tsp ginger
- 1 tsp nutmeg
- 1/3 cup all-purpose flour
Instructions
- In a mixer, add cream cheese and sugar and beat with paddle until smooth.
- While mixing, snap springform pan together. Rip a sheet of parchment to cover bottom and the sides, folding the extra parchment that covers the sides of the pans. If your sheet of parchment is not big enough, use more parchment, overlapping the sheets.
- Once cream cheese and sugar are well-combined. Add pumpkin and continue mixing.
- Stop mixer to scrape bowl and paddle. Continue mixing.
- Add eggs one at a time, waiting until each egg has been fully incorporated before adding the next.
- Stop mixer to scrape bowl and paddle. Continue mixing.
- Mix salt, cinnamon, nutmeg, clove, and ginger into heavy cream. Pour heavy cream mixture into the mixer.
- While mixer is running, add flour and mix again for ~10 more seconds.
- Stop mixer and finish mixing by hand until flour is gone.
- Pour into parchment lined spring form pan. Bake at 400F for ~60 minutes in the middle rack. Tent with foil if top starts browning too quickly.
- Remove from the oven after baking. The top should be a deep, golden brown and cheesecake should be puffy and jiggly. It will fall as it cools.
- Serve at room temp!
Try other pumpkin desserts: Pumpkin Pull Apart Bread, Pumpkin Cheesecake Bars,