As the crisp autumn air kicks 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 autumn. Enter the Basque pumpkin cheesecake – a rustic delight with charred edges that combines the soft creaminess of a classic cheesecake with the warm, spicy flavors of pumpkin. This is a dessert that not only satisfies your sweet tooth but also brings a sense of cozy nostalgia to every bite.
What sets this cheesecake apart is its simplicity. In true Basque style, there’s no need for a crust: just a creamy, pastry filling cooked over high heat to get that signature caramelized top. And the pumpkin? Well, it adds a delicious twist, elevating the rich cream cheese base with hints of cinnamon, ginger, nutmeg and cloves.
The process is as comforting as the final product. You start by whipping the cream cheese until it reaches a velvety consistency, followed by adding pumpkin puree and pumpkin spice, which infuse the batter with autumnal warmth. The flour is mixed into the cream, creating a silky texture that folds into the rich pumpkin mixture, then the eggs are gently folded in to avoid overmixing.
Once poured into a parchment-lined springform pan, the batter is cooked 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 a cracked, caramelized top and rustic parchment paper sides, making it not just a dessert, but also a feast for the eyes.
The best part? The wait. After baking, the cheesecake is left to cool for two hours before resting in the refrigerator overnight. This resting time allows the flavors to meld, creating a perfectly balanced dessert between the sweet, spiced pumpkin and tangy cream cheese.
Whether you’re gathering for a fall dinner or just relaxing with a slice and a cup of coffee, this Basque pumpkin cheesecake it’s the best way to embrace the season. Its rich, creamy texture and warm, spicy flavor make it a showstopper on any table and a must-have for pumpkin lovers everywhere.
Basque pumpkin cheesecake
Preparation: 10 minutes
Cooking: 50 minutes
Cooling: 2 hours + 8 hours blast chilling
Yield: 12 servings
Ingredients:
- 750 g cream cheese, at room temperature
- 1 cup pumpkin puree
- 2 ½ teaspoons pumpkin spice (see notes)
- 1 ¼ cups sugar
- 1 cup cream
- ¼ cup flour
- 2 teaspoons vanilla extract
- 5 large eggs, at room temperature, beaten
Directions:
- Preheat oven to 425°F.
- Press 2 sheets of crumpled parchment paper in an “X” shape into a 9″ springform pan and fold over the edge to hold it in place. You will have to fold it to fit the paper which creates the characteristic rustic sides. The dough will weigh the paper down so don’t worry if it doesn’t stay down.
- Beat cream cheese for 1 minute, until smooth. Add squash 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 of the cream with the flour until smooth and paste-like, then add the remaining cream and vanilla.
- Mixing on low speed, slowly pour the cream into the pumpkin cream cheese, until incorporated, then the eggs (without overbeating).
- 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 surface of the cake is a deep golden colour. Cool for 2 hours on the counter then at least 8 hours in the refrigerator uncovered before serving.
Notes:
- Create your own homemade pumpkin spice combining 2 teaspoons of cinnamon, ½ teaspoon of ginger, ½ teaspoon of nutmeg, ¼ teaspoon of allspice and ¼ teaspoon of cloves.
- If you don’t have a springform pan, use a regular 8″ or 9″ (at least 2 ½”) springform pan and lift the cake out using the baking paper.
- Air bubbles in the batter will cause golden lumps on the surface of the baked cake. It’s just visual, so don’t worry if you don’t pop them all.
- For cooking time, use the color of the surface to understand when it is ready. Cooking time varies from 45 minutes to 60 minutes depending on the brand of oven. 50 minutes was ideal for a Lacanche range.
- Leftovers will keep for 5 days in the refrigerator.
