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Basque-Style Pumpkin Cheesecake
Basque-Style Pumpkin Cheesecake
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
420 minutes
Pumpkin-infused Basque cheesecake: High-temp, crustless bake for caramelized outside and creamy inside. Perfect fall treat.
Ingredients:
  • 1/2 teaspoons neutral oil, such as canola or grapeseed
  • 1 1/2 pounds (678g) cream cheese, room temperature
  • 1 1/3 cups (267g) granulated sugar, plus 2 teaspoons (8g) for sprinkling on top
  • 5 large eggs, room temperature
  • 1 cup (249g) canned pumpkin puree
  • 3/4 cup (177ml) heavy cream
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/4 cup (31g) all-purpose flour
Instructions:
  • Preheat the oven to 425°F and place the rack in the middle.
  • Prepare the baking pan by generously oiling a 9-inch springform pan bottom and sides using your hands. Line the pan with 2 sheets of parchment paper, ensuring the edges extend at least 2 inches above the pan to contain any rising cheesecake. Set the parchment-lined pan on a half-sheet tray for easy clean-up of any spills during baking.
  • In a stand mixer or large bowl with a hand mixer, blend cream cheese and 1 1/3 cups sugar until smooth, fluffy, and doubled in size, about 3 minutes on medium speed.
  • Incorporate eggs one at a time on low speed, ensuring thorough mixing. Scrape bowl to smooth out the mixture. Add pumpkin purée, heavy cream, and vanilla. Beat for about a minute until fully combined. Check for smooth consistency and push through a sieve if needed.
  • Incorporate the dry ingredients: While the mixer is on low, mix in the salt, cinnamon, and ginger. Turn off the mixer and detach the bowl. Sift the flour into the batter using a fine-mesh sieve. Reattach the bowl to the stand mixer and beat on low until just combined for about 30 seconds. Avoid overmixing to maintain the texture of the batter.
  • Prepare and bake the cheesecake: Pour the batter into a parchment-lined springform pan set on a half sheet pan. Sprinkle 2 teaspoons of sugar evenly on top before baking for 45-55 minutes. The cheesecake should have a deep brown exterior, feel firm on the edges, yet jiggly inside. Use a thermometer for doneness; aim for an internal temperature of 150°F to 155°F for a perfect balance of firmness and creaminess.
  • Allow the cheesecake to cool: Take it out of the oven and let it rest at room temperature for a minimum of 5 hours until fully cooled. The cheesecake will naturally settle and condense as it cools—perfectly normal.
  • Release and unveil the cheesecake: Unlock the springform pan and lift off the ring, then delicately peel away the parchment paper. Choose to serve your masterpiece at room temperature or refrigerate to enjoy it cold.
  • For serving, slice the cheesecake and enjoy plain or with a dollop of cinnamon whipped cream and a side of sherry. To store, refrigerate the cheesecake under a cake dome or cover it with plastic wrap and the outer ring. Refrigerate for 3 to 4 days.

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