Pumpkin Basque Burnt Cheesecake
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.
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Servings: 10 servings
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
*You can substitute with 2.5-3 teaspoons of homemade pumpkin pie spice in this recipe.
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