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.
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- 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
- 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.