Description
This Pumpkin Basque Cheesecake combines the rich creaminess of traditional Basque cheesecake with the warm, autumnal flavors of pumpkin and classic spices. Featuring a deeply caramelized top and a luscious, creamy center, this dessert is perfect for festive gatherings or cozy fall evenings, served beautifully with a drizzle of warm caramel.
Ingredients
Cheesecake Batter
- 3 (8-oz.) packages cream cheese, softened
- 1 3/4 cups (373 g) packed light brown sugar
- 1 (15-oz.) can pumpkin puree
- 3 large eggs
- 4 large egg yolks
- 1 tablespoon pure vanilla extract
- 1/4 cup (30 g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon kosher salt
- 1 1/4 cups heavy cream
For Serving
- Warm caramel sauce
Instructions
- Prepare Oven and Pan: Arrange a rack in the center of your oven and preheat it to 400°F (204°C). Line a 9-inch springform pan with two overlapping pieces of parchment paper, allowing a 2-inch overhang on all sides to ensure easy removal later.
- Mix Cream Cheese and Sugar: In the large bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and packed light brown sugar on medium speed for about 2 minutes, or until the mixture is creamy and free of lumps.
- Add Pumpkin and Eggs: Incorporate the pumpkin puree by beating until fully combined. Add the whole eggs and beat for 1 minute until incorporated. Scrape down the bowl to ensure even mixing. Add the egg yolks and vanilla extract, then beat for another minute until well mixed.
- Add Dry Ingredients: Add the all-purpose flour, pumpkin pie spice, and kosher salt to the batter. Beat on medium-low speed just until combined to avoid overmixing.
- Incorporate Cream: Pour in the heavy cream and beat, scraping down the sides and bottom of the bowl as needed, for about 2 minutes until the batter is smooth and incorporated.
- Pour Batter and Bake: Place the prepared springform pan on a baking sheet to catch any spills. Pour the batter into the pan; it will be very full. Bake at 400°F for 60 to 70 minutes, until the top is deeply caramelized and puffed, the edges are slightly set, and the center remains quite jiggly.
- Cool and Chill: Let the cheesecake cool at room temperature for 30 minutes. Then refrigerate for at least 4 hours or overnight to allow it to set properly.
- Serve: When ready to serve, carefully remove the sides of the springform pan. Slice the cheesecake and serve cold or at room temperature with warm caramel sauce drizzled alongside for a decadent finish.
Notes
- Using parchment paper with an overhang makes removing the cheesecake much easier after baking.
- The deeply caramelized top is characteristic of a Basque cheesecake and might look almost burnt, but it adds rich flavor.
- Don’t overbake; the center should still be quite jiggly when removing from the oven to achieve the perfect creamy texture.
- The cheesecake can be made a day ahead and stored in the refrigerator, allowing flavors to meld beautifully.
- Serve with warm caramel sauce for added sweetness and a complementary texture contrast.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American