This Pumpkin Basque Cheesecake is creamy, spiced and decadent. It’s a fabulous dessert for fall and and winter. I love roasting my own pumpkins (you’ll be shocked at how easy it is) because the flavor just can’t be beat!
Basque cheesecake with its mahogany-colored top and super-rich custardy interior is one of my all-time favorite desserts. I was inspired by the season to add roasted pumpkin and spices to the cheesecake base and it may not be traditional, but it’s delicious.
If you love cheesecake as much as I do, be sure to check out my cheesecake guide! I also have a LOT of cheesecake recipes because it’s one of my favorite desserts.
If you try this recipe, please leave a rating/review! It helps other people find my recipes. Enjoy!
Ingredients
- 1 1/2 pounds / 680g cream cheese at room temperature
- 1 cup / 200g granulated sugar
- 1 cup / 244g pumpkin puree roasted or canned
- 3/4 cup / 180g sour cream at room temperature
- 1 Tbsp vanilla extract
- 3 eggs at room temperature
- 3 yolks at room temperature
- 3 Tbsp / 25g all-purpose flour or corn starch
- 2 tsp pumpkin spice 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves
- 1/2 tsp kosher salt
Instructions
- Preheat oven to 475℉ and line a greased 8-inch x 3-inch tall springform pan with parchment paper.The easiest way to ensure the batter doesn’t get under the paper is to start with a rectangular piece of parchment and just push it down into the pan, smoothing some of the creases up the sides of the pan. Then, spray the inside of the parchment with cooking spray and place another piece of parchment going the other direction to ensure all sides of the pan are fully covered in parchment so the batter doesn’t get under the paper. Spray again and you’re ready to add the batter to the pan.
- In a stand mixer fitted with the paddle attachment, mix the cream cheese on medium speed for about 1 minute. Scrape down the sides and mix for another 30 seconds. Add the sugar and mix for about 1 minute, scrape down the sides of the bowl. Mix in the pumpkin, sour cream and vanilla on medium speed until evenly mixed. Add the eggs and yolks one at a time, scraping down the sides of the bowl after each. Mix for 30 seconds.
- In a medium bowl, combine the flour, spices and salt. Add about 1 cup of the cream cheese mixture to the flour and whisk until smooth. Add back into the bowl of cream cheese and mix until uniformly blended.
- Pour the cheesecake batter into the prepared pan.
- Bake for about 20 to 25 minutes. The center will still be quite wobbly, but not quite like liquid. If you over bake the cheesecake, it will lose its creamy texture, but still taste great. If the top isn’t quite dark enough, switch the oven to convection heat and bake for an additional 2-5 minutes.
- Allow to cool to room temperature, then refrigerate for at least several hours, but overnight is best.
- Slice with a thin bladed knife dipped in hot water and wiped clean after each slice.
Tried this recipe?Let us know how it was!
Can I use corn starch instead of flour? I’m GF
Hi Leah! You sure can. Enjoy!
Hi Zoe,
I’m looking for gluten-free Thanksgiving recipes for my celiac daughter. This looks fabulous! Can I substitute gluten-free flour for the all-purpose flour?
Thanks!
How could I scale this down for a 6.5” pan? Multiply ingredients by .72?
On a side note I’m pairing this with some vintage Surly Darkness!
Thx!
Is the cooking time correct? 20-25 minutes seems a bit short for a cheesecake. Thanks!
Hi Malisa, yes it is! The high heat creates the dark top that characterizes a basque cheesecake. Zoe mentions in the recipe that the center will be quite wobbly but not quite like liquid. If you overbake it, it will lose its creamy texture but still taste great. If you do decide to make this, please come back and let us know how it went!
It should be 60-65. I just made it the other day and compared the baking time to another Basque Cheesecake.
Hi Jackie, Zoë tested this recipe several times—it works but it’s meant to have a very soft, nearly runny center, as is traditional. If you want a firmer center, you can bake it longer. 60-65 minutes will result in a more soufflé texture and Zoë suggests you double up a pan under it so it doesn’t burn on the bottom.
Is the doubled up pan for everyone or just the people that want to overcook it?
That would just be for anyone who wants to bake it longer than suggested 🙂
Hi Stephani! You are right! It was fantastic! A 25 minute basque cheesecake! I left it in another 3 minutes of color and refrigerated overnight. Flavor and texture was fantastic. I didn’t scrape the bowl enough but that is feedback I can use for Thanksgiving prep! Thank you!!!!
Amazing! We are thrilled to hear you enjoyed it. Thank you so much for the rating and review. Cheers!
Hello! Do I need to adjust temp and time for baking in a countertop oven? Convection or no? Thank you.
Hi Jill, Zoë says countertop ovens definitely bake differently and can run a lot hotter than a traditional oven. It will be an experiment. Zoë suggests watching it closely and look in the window about 5 minutes early to see what it looks like. Each oven is so different, so keep an eye on it. Please come back and let us know how it goes!
Hi! I’m making this for Thanksgiving, I only have a 9″ spring form, is there much adjustment for timing? Thanks :
side note, I taught my son and his girlfriend how to make banana bread this weekend, and I showed her the Zoe Bakes cookbook, with all the techniques, etc. (they’re in HS, and just learning to bake from scratch) It was amazing, and you have 2 new baking fans! Guess what she’s getting for Christmas 🙂
Hi Gretchen! Apologies that I’m just getting back to you now. Did you end up making the cheesecake? Since it’s not as deep it will bake faster, so Zoe recommends checking in five minutes early. Cheers!
It was perfect! Thanks!
Hi, my springform pan is only safe up to 450 degrees how do I adjust the temp and time to accommodate that?
Hi Tatiana! What is your pan made of? Zoe has basically every type of springform pan and has never had an issue with the high temperature. A 3-inch deep metal cake pan works as well. Just make sure you use a parchment sling so you can get it out.
Can’t wait to make this! Just confirming that it does not need a bain marie while baking — goes straight into the oven? Thanks!
Hi Angela, indeed! Happy baking.
I made this for thanksgiving this year and it was perfect. The only thing I changed was adding some chopped candied ginger; everyone loved it! Oven temp and baking time were spot-on.
I made this for Thanksgiving this year. It was a big hit, delicious and creamy. So easy and tasty.
I couldn’t find a springform so I used a 9 inch round cake pan and did parchment on the bottom and a 4 inch high parchment along the sides. Still came out pretty with no cracks. This will definitely be a regular every holiday and days in between when one just wants good cheesecake.