Pumpkin Basque Cheesecake—Burnt, Creamy, Fall Perfect
JojoM
Ultra-creamy burnt Basque cheesecake infused with real pumpkin purée and warm fall spices—caramelised top, molten centre, and effortless one-bowl mixing.
Pumpkin Basque Cheesecake—Burnt, Creamy, Fall Perfect
Caramelised on top, molten in the centre, and gently perfumed with warm fall spices, this pumpkin-infused Basque cheesecake brings a seasonal twist to the classic. No crust, one bowl, effortless mixing—perfect for cosy autumn baking.
Ingredients
Pumpkin Basque Cheesecake
- 320g cream cheese
- 90g sugar
- 110g whole eggs
- 180g heavy cream
- 50g pumpkin purée
- 10g cake flour or cornstarch
- A few drops vanilla extract
- A bit of vanilla bean
- 1 tsp pumpkin spice
Instructions
Make the Batter
- Preheat oven to 200°C (390°F).
- Line a round cake tin with parchment, letting the edges naturally crinkle.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in pumpkin purée and pumpkin spice.
- Pour in heavy cream gradually and mix until silky.
- Sift in the flour or cornstarch and fold gently.
- Add vanilla extract and vanilla bean.
Bake
- Pour the batter into the lined tin.
- Bake at 240°C (464°F) for 20–25 minutes, until the top is deeply caramelised and the centre remains jiggly.
Cool & Serve
- Cool completely in the pan.
- Chill for several hours or overnight for the best texture.
Tips
- Bring cream cheese to room temperature for a smooth batter.
- Slight under-baking gives a molten centre that sets as it cools.
- Chill overnight for the creamiest cut.
- Strain homemade pumpkin purée to remove excess moisture.
- Use a 6-inch tin for a taller cheesecake without changing quantities.
FAQ
Can I use fresh pumpkin instead of canned purée?
Yes—roast, mash, and strain the pumpkin well. Excess moisture can prevent proper setting.
Nutrition (per slice)
- Calories: 295
- Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 95mg
- Sodium: 115mg
- Carbohydrates: 17g
- Fiber: 0g
- Sugar: 15g
- Protein: 5g
Comments
Marie – ★★★★★
“So creamy and the pumpkin flavour is subtle but perfect. I baked it for 22 minutes and it came out jiggly and amazing!”
Alex
“Tried this for Friendsgiving and everyone loved the caramelised top. Super easy recipe!”
Rina
“Not too sweet and really smooth. I chilled it overnight and the texture was spot on.”
Pumpkin Basque Cheesecake—Burnt, Creamy, Fall Perfect
JojoMUltra-creamy burnt Basque cheesecake infused with real pumpkin purée and warm fall spices—caramelised top, molten centre, and effortless one-bowl mixing.
Chef's Tips
Use room-temperature cream cheese for the smoothest batter.
Slightly under-bake for a molten centre; it will firm up as it cools.
Chilling overnight gives the creamiest slice and clean cuts.
If using homemade pumpkin purée, strain it to remove excess moisture.
For a taller cheesecake, use a smaller 6-inch tin with the same ingredients.
Tools Used
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Ingredients
Pumpkin Basque Cheesecake
Instructions
Make the Batter
- 1
Preheat oven to 200°C (390°F).
- 2
Line a round cake tin with parchment, allowing the edges to crinkle.
- 3
Beat cream cheese and sugar until smooth.
- 4
Add eggs one at a time, mixing well after each addition.
- 5
Mix in the pumpkin purée and pumpkin spice.
- 6
Gradually add the heavy cream until smooth.
- 7
Sift in the flour or cornstarch and fold gently.
- 8
Stir in vanilla extract and vanilla bean.
Bake
- 1
Pour the batter into the lined tin.
- 2
Bake at 240°C (464°F) for 20–25 minutes until the top is deeply caramelised and the centre is still jiggly.
Cool & Serve
- 1
Cool completely in the pan.
- 2
Chill in the fridge for a few hours or overnight for the best texture.
Comments & Reviews
Rina
12/12/2024
Not too sweet and really smooth. I chilled it overnight and the texture was spot on.
Alex
12/8/2024
Tried this for a Friendsgiving dinner and everyone loved the caramelised top. Super easy recipe!
Marie
12/3/2024
So creamy and the pumpkin flavour is subtle but perfect. I baked it for 22 minutes and it came out jiggly and amazing!
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Nutrition Facts
Serving Size: 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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