Easy Pumpkin Burnt Basque Cheesecake Recipe

pumpkin burnt basque cheesecake decorated with flowers

Easy Pumpkin Burnt Basque Cheesecake Recipe

This Pumpkin Burnt Basque Cheesecake brings together the deep caramelized top and soft center of the classic Basque-style bake with warm autumn flavor. Made with simple pantry staples and no water bath, it’s an easy fall dessert that’s perfect for holidays, gatherings, or any time you’re craving something rich and cozy.

5 from 6 votes

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Course: Desserts

Cuisine: Spanish

Keyword: Latin Food, Latin Recipes, Pumpkin Desserts, Pumpkin Recipes, Thanksgiving

Prep Time: 10

Cook Time: 50

Servings: slices

Calories: 380kcal

Author: Juyali (ju-ja-lee)

Equipment

9 or 10-inch cake pan such as a springform pan with a removable bottom. A large blender, Parchment paper, a rimmed baking sheet.

Ingredients

1 15-ounce can Pumpkin Puree (see notes)
6 Large Eggs at room temperature
1 teaspoon Orange Zest
2 teaspoons Vanilla Extract
1 1/2 teaspoons Ground Cinnamon see notes about substitutions
1/4 teaspoon Ground Ginger
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Kosher Salt
1/4 cup All-Purpose Flour
1 2/3 cups Granulated Sugar
3 8-ounce blocks of Cream Cheese, at room temperature
1 1/2 cup Heavy Cream
Butter or Cooking Spray for greasing the pan and the parchment paper

Instructions

Just two main steps stand between you and a perfect cheesecake: prepare the pan and blend all the ingredients on the lowest speed. This simple method delivers a smooth, impressive result in less time.

Step 1: Prepare the pan

Pre-heat the oven to 410 degrees F (about 210°C).
Line a 9-inch springform pan with two layers of a sheet of parchment paper, pressing it along the sides and the bottom of the pan. Grease the pan and the inside of the paper lightly so the cheesecake lifts cleanly later. Set aside.
Step 2: Make the Cheesecake Batter
In a large electric blender like a Vitamix mix the batter ingredients (see notes for alternative method).
Add the pumpkin puree, eggs, spices, vanilla extract, and sugar. Blend on low speed just until combined (overmixing creates air bubbles that affect texture).
Add the room-temperature cream cheese and blend again on low speed to create a smooth cream cheese mixture. You’re aiming for a velvety batter, not a fluffy one.
Pour in the heavy cream and blend only until everything comes together. A close eye on mixing will give you better results, avoiding excess aeration.
Pour the cheesecake batter into the prepared pan lined with parchment paper. Place the cake pan on a sheet pan to catch any drips during baking time.
Bake until the top is deeply bronzed and the center remains very jiggly —
typically 50–60 minutes. The bake time may vary depending on your oven temperature, whether you use a convection oven, or how your oven cycles heat.
Rely on an internal reading of 115–120 degrees (taken from the center with an instant thermometer) for the right temperature. The cheesecake will continue cooking and will finish around 150 degrees after removing it from the oven.
After the cake is fully chilled. Remove from the refrigerator 30 minutes before serving.
Remove the parchment paper and place on a cake stand or plate. To slice, dip a sharp knife into a glass of warm water and wipe between cuts.

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Notes

Pumpkin: Avoid pumpkin pie filling since it contains added sugar and spices. Hmemade purée works as long as it’s thick and not watery.
Zest: Orange zest is best, but lemon zest is a good alternative.
Spices: You can substitute the cinnamonm ginger and nutmeg with 2 teaspoons of pumpkin pie spice blend.

Using an Electric Mixer (Alternative Method)

If you don’t have a large blender, you can prepare the batter using a stand mixer or an electric hand mixer and a large bowl.
Beat the room-temperature cream cheese on medium speed until smooth. Scraping the sides of the bowl, then add the sugar, eggs, spices, vanilla extract, and pumpkin puree. Mix on low speed just until blended.
Add the heavy cream and mix again briefly. Using low speed here prevents extra air bubbles, giving you better results.
Pass the mixture through a fine mesh sieve for the smoothest finish to remove any lumps.
Pour into the prepared pan and continue following the cooking time and exact time guidance above.

Nutrition