As the crisp autumn air settles in and the leaves begin to change, there’s no better way to celebrate the season than with a dessert that captures the essence of fall. Enter the Pumpkin Basque Cheesecake – a rustic, burnt-edge delight that combines the smooth creaminess of a classic cheesecake with the warm, spiced flavours of pumpkin. This is a dessert that not only satisfies your sweet tooth but also brings a sense of cozy nostalgia with every bite.
What sets this cheesecake apart is its simplicity. In true Basque-style fashion, there’s no need for a crust—just a creamy, custardy filling that’s cooked at high heat to achieve that signature caramelized top. And the pumpkin? Well, it adds a luscious twist, elevating the rich cream cheese base with hints of cinnamon, ginger, nutmeg, and clove.
The process is as comforting as the final product. It begins by whipping cream cheese until velvety smooth, followed by the addition of pumpkin puree and pumpkin spice, which infuses the batter with autumn warmth. Flour is mixed into the cream, creating a silky texture that folds into the rich pumpkin mixture, then eggs are gently incorporated to avoid overmixing.
Once poured into a parchment-lined springform pan, the batter is baked at a high temperature, allowing the edges to develop their deep golden hue while keeping the center soft and creamy. This cheesecake is beautifully imperfect, with its cracked, caramelized top and rustic parchment paper sides, making it not just a dessert, but a visual feast as well.
The best part? The wait. After baking, the cheesecake cools for two hours before chilling in the fridge overnight. This resting time allows the flavours to meld, creating a dessert that’s perfectly balanced between sweet, spiced pumpkin and tangy cream cheese.
Whether you’re gathering for a fall dinner party or simply cozying up with a slice and a cup of coffee, this Pumpkin Basque Cheesecake is the ultimate way to embrace the season. Its rich, creamy texture and warm, spiced flavour make it a showstopper on any table, and a must-have for pumpkin lovers everywhere.
Pumpkin Basque Cheesecake
Prep: 10 minutes
Cook: 50 minutes
Cooling: 2 hours + 8 hours Chilling
Yield: Serves 12
Ingredients:
- 750g cream cheese, at room temperature
- 1 cup pumpkin puree
- 2 ½ tsp pumpkin spice (see notes)
- 1 ¼ cups sugar
- 1 cup heavy cream
- ¼ cup flour
- 2 tsp vanilla extract
- 5 large eggs, at room temperature, beaten
Directions:
- Preheat oven to 425°F.
- Press 2 sheets of scrunched-up parchment paper arranged in an “X” into a 9″ springform pan and fold it over the rim to hold in place. You’ll need to pleat to fit the paper which creates the signature rustic sides. The batter will weigh the paper down so don’t worry if it doesn’t stay down.
- Beat cream cheese for 1 minute, until smooth. Add pumpkin and pumpkin spice, and beat another 1 minute. Scrape down the sides of the bowl, add the sugar, and beat for 30 seconds.
- In a separate bowl, whisk ¼ cup cream with the flour, until smooth and paste-like, then whisk in the remaining cream and vanilla.
- While mixing on low, slowly pour cream into the pumpkin cream cheese, until incorporated, then the eggs (don’t overbeat).
- Pour the batter into the prepared pan. Bang the pan on the counter, and pop any bubbles with a knife. Bake for 50 minutes until the top of the cake is a deep golden colour. Cool for 2 hours on the counter then at least 8 hours in the fridge uncovered before serving.
Notes:
- Make your own homemade pumpkin spice by combining 2 tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg, ¼ tsp allspice, and ¼ tsp cloves.
- If you don’t have a springform pan, use a regular 8” or 9” (at least 2 ½” high) and lift the cake out using the parchment paper.
- Air bubbles in the batter will result in browned lumps on the surface of the cooked cake. It’s just visual so don’t worry if you don’t pop them all.
- For the baking time, use the surface colour to tell when it’s done. The bake time differs from 45 minutes to 60 minutes depending on oven brands. 50 minutes was ideal for a Lacanche range.
- Leftovers will keep for 5 days in the fridge.
