Pumpkin Basque Cheesecake
Creamy, spiced, and with just the right amount of sweetness, this pumpkin Basque cheesecake is a cozy twist on the classic. It’s a super simple, one-bowl recipe that’s great for fall and perfect for Thanksgiving!
This pumpkin version is adapted from my Basque cheesecake recipe. I just love how gorgeously it turned out! The outside has that signature deeply burnished top, and the inside remains soft, custardy, and full of pumpkin flavors and fall spices.
Love Basque cheesecakes? Then you must try my orange Basque cheesecake and matcha Basque cheesecake.
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Why You'll Love This Recipe
- This Basque pumpkin cheesecake looks fancy, but it couldn’t be easier to make. No crust, no water bath, no tricky steps - mix, pour, and bake.
- It’s rich and custardy. The top gets beautifully dark and caramelized, while the center stays soft and creamy.
- Full of pumpkin flavor! Pumpkin puree and pumpkin pie spice give this cheesecake a wonderful, warm, seasonal flavor just like in my pumpkin cinnamon rolls and pumpkin muffins.
- If you’re torn between pumpkin pie and cheesecake, this dessert gives you the best of both!
- You can make the Basque cheesecake a day or two in advance, which makes it perfect for the Holidays or when you’re hosting.
Basque Pumpkin Cheesecake Ingredients
Cream Cheese: Use full-fat cream cheese for that rich, classic Basque cheesecake taste. You can use store-bought or homemade cream cheese. Make sure it’s softened to room temperature so it blends smoothly without lumps.
Sugar: I used caster sugar because it dissolves quickly, but regular granulated or cane sugar will work just fine too.
Pumpkin Purée: You can use homemade or canned pumpkin purée. If using canned, it is pure pumpkin, not pumpkin pie filling. Homemade butternut squash purée works very well too.
Cream: Gives this cheesecake its rich, smooth, and custardy texture.
All-Purpose Flour: Just a small amount helps the cheesecake set while keeping the center soft.
Eggs: These give the pumpkin Basque cheesecake structure and a custard-like, creamy texture.
Pumpkin Pie Spice: Store-bought works perfectly or you can make your own pumpkin spice blend if you prefer.
Vanilla extract: Adds warmth and rounds out the flavors. Use store-bought or homemade vanilla extract.
Please see the recipe card for full information about the ingredients and quantities.
Variations
Matcha Basque Cheesecake: Just add a couple of teaspoons of matcha powder to the batter for an earthy twist that pairs beautifully with the rich, creamy base.
Orange Basque Cheesecake: Stir in some fresh orange zest and candied orange slices for a bright, citrusy version of the cake.
How To Make Pumpkin Basque Cheesecake
Step 1: Preheat the oven and line your cake tin with parchment paper.
Step 2: Mix softened cream cheese with sugar until the sugar is dissolved and you have a smooth consistency. Add eggs, pumpkin purée, vanilla extract, all-purpose flour, and pumpkin pie spice.
Step 3: Whisk well until you have a smooth, thick mixture.
Step 4: Pour the burnt Basque pumpkin cheesecake batter into the prepared cake tin.
Step 5: Bake for 50-55 minutes, until the cake is browned on top, but still jiggly in the center.
Step 6: Turn off the heat, crack the oven door open, and let the cake sit for a few minutes.
Step 7: Transfer the cheesecake to the countertop to cool.
Step 8: Refrigerate overnight (or at least 8 to 10 hours). Gently remove the cake from the pan and peel the parchment paper away from the cake.
Final Step: Slice, serve, and enjoy cold or at room temperature.
Pro Tips
- Room-temperature ingredients are a must, especially the cream cheese, eggs, and cream. They blend so much better and give you a smoother batter.
- Lumpy batter? No worries! Just pour it through a sieve. It’s the best trick in the book for a velvety Basque cheesecake.
- Always line your cake pan with baking paper. Scrunch up the parchment paper and use it to line the cake pan. Don't worry about the creases in the paper. They help give the cheesecake a lovely rustic look.
- Use one big sheet of parchment, not separate pieces for the bottom and sides. That way, the batter won’t leak out.
- Let the paper hang a couple of inches over the edge, too. Pumpkin Basque cheesecake puffs up quite a bit while baking.
- Weigh your ingredients using a kitchen scale for better and consistent results!
How To Serve
This pumpkin Basque cheesecake is so good on its own with a cup of coffee, tea, or even hot chocolate! Let it sit out for about 15 minutes after taking it out of the fridge. Room temperature is when the texture is at its best: super creamy and luscious. Though I do love it chilled too!
If you’re in the mood to dress it up, sprinkle some icing sugar, drizzle melted dark chocolate or top with a dollop of whipped cream. My favorite is melted Biscoff spread. That spiced cookie butter + pumpkin combo is chef’s kiss, which is how I ended up baking a Biscoff Cheesecake too.
Recipe FAQs
What is burnt Basque cheesecake?
Burnt Basque cheesecake (also called San Sebastián cheesecake) is a crustless, creamy cheesecake that’s baked at a high temperature on purpose. That’s what gives it its signature dark, almost “burnt” top and edges. It’s rich, custardy inside. This style of cheesecake first became popular in the Basque region of Spain, and it’s now loved pretty much everywhere.
What is the difference between American and Basque cheesecake?
The biggest difference between the two is in the texture and how they’re baked. American cheesecake is dense, smooth, and has a graham cracker crust. It’s often baked low and slow, usually in a water bath, to avoid cracks and keep it creamy.
Basque cheesecake, on the other hand, is crustless. It’s baked at a high temperature to get a deep caramelized flavor. Inside, it’s much softer, sometimes even gooey in the center.
How to make pumpkin purée?
You can use canned or homemade pumpkin purée for this recipe. If making your own, peel and dice your pumpkin into chunks. Cook until fork-tender, using your preferred method- steaming, roasting, or microwave.
Once soft, mash with a fork or blitz in a blender or food processor until smooth.
500 grams of raw pumpkin usually gives you around 250–300 grams of purée. If your purée seems too watery, cook it down on the stove for a few minutes to get a thicker, richer texture.
When is the burnt pumpkin cheesecake done?
You’ll know the pumpkin burnt Basque cheesecake is ready when the top is beautifully dark brown (don’t worry, it’s supposed to look burnt!), the edges are set, and the center still has a slight jiggle. Resist the urge to open the oven door too early. This cheesecake needs that high heat to get its signature caramelized top.
How do you prevent the Basque cheesecake from cracking?
Cracks are totally normal in burnt Basque pumpkin cheesecake. It puffs up in the oven and then settles as it cools. That often means a few cracks here and there. It’s part of the rustic charm!
However, you can stop it from cracking too much. The secret is not to overmix the batter. Too much whisking = too much air = big cracks. Just mix until the batter is smooth and well combined.
More Cheesecake Recipes
Recipe
Pumpkin Basque Cheesecake
Ingredients
- 2 cups Cream cheese
- 1 cup Caster sugar
- 2 Eggs
- 1/3 cup Cream
- 1/4 cup All-purpose flour
- 1 1/4 cup Pumpkin puree
- 2 tsp Pumpkin pie spice
- 1 tsp Vanilla extract
Instructions
- Preheat your oven to 200 C / 400 F.
- Line your baking pan with parchment paper. Make sure the paper comes at least 2" above the sides of the pan.I used a 6" cake tin.
- In a large bowl, beat together the cream cheese and sugar until the cream cheese is creamy and the sugar is dissolved.2 cups Cream cheese, 1 cup Caster sugar
- Add the eggs, cream, all-purpose flour, vanilla extract, pumpkin puree, and pumpkin pie spice to the cream cheese mixture.2 Eggs, 1/3 cup Cream, 1/4 cup All-purpose flour, 1 1/4 cup Pumpkin puree, 2 tsp Pumpkin pie spice, 1 tsp Vanilla extract
- Mix well until a smooth batter is formed. If your batter is lumpy, you can sieve it to make it smooth.
- Pour into the prepared pan and bake at 200 C / 400 F for 50-55 minutes, until the cake is browned on top, but still jiggly in the center.
- Let the cake cool in the partially open oven for 30-40 minutes, then transfer to the refrigerator for it to set completely, for about 8-10 hours.
- Gently remove the cake from the pan and peel the parchment paper away from the cake. Serve cold or at room temperature. Enjoy!
Video
Notes
-
- Room-temperature ingredients are a must, especially the cream cheese, eggs, and cream. They blend so much better and give you a smoother batter.
-
- Lumpy batter? No worries! Just pour it through a sieve. It’s the best trick in the book for a velvety Basque cheesecake.
-
- Always line your cake pan with baking paper. Scrunch up the parchment paper and use it to line the cake pan. Don't worry about the creases in the paper. They help give the cheesecake a lovely rustic look.
-
- Use one big sheet of parchment, not separate pieces for the bottom and sides. That way, the batter won’t leak out.
-
- Let the paper hang a couple of inches over the edge, too. Pumpkin Basque cheesecake puffs up quite a bit while baking.
-
- Weigh your ingredients using a kitchen scale for better and more consistent results.
