Inspired by the original Basque region of Spain, this Pumpkin Basque Burnt Cheesecake is an intentionally burnt cheesecake which is baked at high heat, providing a bitter caramelized outer layer and extra creamy pumpkin spice filling inside. It’s very easy and forgiving dessert to make and absolutely perfect for a fall treat.
Tis the season for all things pumpkin and spices, and you’ll love this pumpkin basque burnt cheesecake, a fall version of the original one. I made this cake a day ahead and let it set overnight in the fridge because I prefer to serve it chilled, but it’s really up to you as to when you’d like to serve it.
THE CHEESECAKE THAT IS HARD TO MESS UP
This pumpkin basque burnt cheesecake is the simplest yet easiest dessert you’ll make. It has a delicious caramelized exterior with a pumpkin cream cheese filling. The cake is baked at high heat for a burnt, crackly top and the sides for a classic, traditional look. All you will do is to mix up the filling, pour into a pan lined with parchment paper and bake. No fuss, no mess!
PUMPKIN BASQUE CHEESECAKE FILLING
This Pumpkin Basque Burnt Cheesecake recipe has simple ingredients: cream cheese, sugar, eggs, heavy cream, flour, pumpkin puree, and fall spices. You can always substitute with 2.5-3 teaspoons of your homemade pumpkin pie spice in this recipe.
It’s quite easy to make this cheesecake. You’ll start by beating cream cheese and sugar in a stand mixer until smooth and no lumps remain. Then add in the eggs one at a time and beat until fully incorporated. Scrape down the sides of the bowl if needed. Next, add the pumpkin puree, salt, spices, flour, heavy cream and vanilla extract then beat again until well incorporated, but make sure not to over mix.
Transfer the mixture to an 8-inch round springform pan lined with parchment paper. Bake at 400°F/205°C for 60-65 minutes, or until the top is completely burnt and it has a slight jiggle to it. Let the cheesecake rest in the pan for 30 minutes, then carefully transfer to a wire rack until it cools completely. Allow it to cool in the fridge for a couple hours, preferably overnight because cheesecake is best eaten when it’s cool!
TOPPINGS
Top it with fresh fruits, ice cream, whipped cream, caramel sauce… whatever you’re feelin’. Since it’s a fall dessert, I’d love to pour in some caramel sauce. SO GOOD.
If you try this Pumpkin Basque Burnt Cheesecake, let me know by tagging me on Instagram or leave a comment and/or give this recipe a rating. I’d love to see your creations from your kitchen!
More Fall Recipes:
Pumpkin Basque Burnt Cheesecake
Ingredients
- 1.5 pounds (3 8-ounce blocks/672g) full-fat cream cheese, room temperature
- 1 1/4 cups (250g) white granulated sugar
- 3 large eggs, room temperature
- 1 can (15 oz/425g) pumpkin puree, room temperature
- 1 cup (240ml) heavy cream, room temperature
- 2 teaspoons (10ml) vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon*
- 1 teaspoon ground ginger*
- 1/2 teaspoon ground nutmeg*
- 1/2 teaspoon ground clove*
- 3 tablespoons (36g) all-purpose flour
Instructions
- Preheat oven to 400°F/205°C. Butter the inside of an 8-inch springform pan, then press two layers of parchment paper into the bottom and up the sides, leaving parchment paper at least 2" of overhang around all edges. Make sure to cover the entire cake pan; otherwise, the batter will leak through the bottom of the springform pan.
- In a large bowl, using a mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until smooth and no lumps remain. Scrape down the sides of the bowl as needed. Add in eggs, one at a time, beating until fully incorporated. Reduce mixer speed to medium-low, add pumpkin puree, heavy cream, salt, spices, flour and vanilla extract to the mixture and beat until combined. Do not over mix.
- Transfer the mixture to the prepared pan. Bake cheesecake for 60-65 minutes, or until the top is completely burnt and the center is still slightly jiggly.
- Remove from the oven. Let the cheesecake rest in the pan for 30 minutes, then carefully transfer to a wire rack until it cools completely. You can also leave it in the pan and place it in the fridge for a couple hours, preferably overnight so it can completely set.
- To serve, slice in to wedges and top with whipped cream or your favorite toppings. Serve chilled or at room temperature. Enjoy!
- Store the cheesecake in the refrigerator for up to 5 days. Bring to room temperature before serving or serve chilled.
Notes
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