Hello everyone! Today I would like to share my favorite variety of pumpkin cheesecake; the Basque burnt cheesecake.
A Basque cheesecake is a style of cheesecake that differs in a few ways: No crust, contains heavy cream, baked in parchment paper, and is baked at a higher temperature so that the top gets dark browned but the inside stays custardy.
This cheesecake is a great Thanksgiving dessert for those who aren’t a fan of pumpkin pie, or pies in general.
It can also be made into a crème brûlée style cheesecake by simply sprinkling a bit of sugar on the side of a slice and torching it, as I did in the picture.
Be sure to get the eggs and cream cheese to room temp before mixing as well. I usually omit this step for things like cookies and cakes because it doesn’t have that big of an impact, but for a cheesecake it really is necessary.
If your cream cheese is still a bit too cold, you can unwrap the blocks (and be extra careful to make sure all of the wrapper is off), place them in a microwave-safe bowl and heat in 20-second intervals on low power until soft enough to beat.
One last thing to note, I recommend drying your pumpkin puree a bit. To do so simply spread it out in a bowl or on a plate and pat the top with a paper towel until it cannot absorb any more. This helps cut down on the extra moisture, making the overall texture a bit better, but this step is optional.
Without further ado, here is the recipe!
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Pumpkin Basque Cheesecake
Difficulty: Easy6-8
servingsA rich and creamy basque pumpkin cheesecake that is even easier than a normal one!
Ingredients
2 8oz blocks (454g) full-fat cream cheese, room temperature
3/4 cup (150g) granulated sugar
1/4 tsp salt
2/3 cup (151g) pumpkin puree, patted dry*
2 tsp pumpkin pie spice
3 eggs, room temperature
1/2 cup (113g) heavy cream
2 tbsp cornstarch
Optional topping:
sugar, for brulee-ing
Directions
- Preheat oven to 450F and line a 6 or 7-inch round pan with parchment paper.
- In a large bowl beat together the cream cheese, sugar and salt until smooth. Add in the pumpkin puree and pie spice, then add in the eggs. Scrape down the sides, then mix again. Add the cornstarch to the cream, then mix into the cream cheese mixture.
- Pour through a fine mesh sieve into your lined pan, making sure to scrape the excess of the bottom of the sieve. Bake for 26-30 minutes or until dark brown on top but still jiggly in the center.
- Remove and let cool to room temperature, then cover and chill at least 8 hours. Slice and enjoy! If desired, sprinkle granulated sugar on one of the cut sides of a slice and brulee with a kitchen torch. This will last about 5-7 days in the fridge, and can be frozen for 1-2 months.
Recipe Video
Notes
- *Spread the puree out in a bowl or on a plate and lightly press a paper towel on top. It will absorb some of the extra moisture and improve the cheesecakes texture a bit, but this step is optional.
Thank you for viewing my recipe! If you have any questions or comments, please feel free to leave them below!
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