Creamy, spiced, and with just the right amount of sweet, 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!
My burnt Basque cheesecake recipe? It’s been popular since the day I shared it. And I just love how this pumpkin version of the Basque cheesecake recipe came out!
The outside has that signature deeply burnished top, and the inside remains soft, custardy, and full of intense fall and pumpkin flavors!
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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, bake, and let the oven work its magic.
✨It’s rich, custardy, and packed with that sweet, earthy pumpkin flavor we all love in fall desserts like pumpkin cinnamon rolls. The top gets beautifully dark and caramelized, while the center stays soft and creamy.
✨You can make the Basque cheesecake a day in advance, which makes it perfect for the Holidays or when you’re hosting.
✨If you’re torn between pumpkin pie and cheesecake, this dessert gives you the best of both. It’s like Fall in a slice!
Basque Pumpkin Cheesecake Ingredients
Cream Cheese: Go with full-fat cream cheese for that rich, classic Basque cheesecake taste. You can use store-bought or homemade cream cheese. Just make sure it’s softened. Cold cream cheese won’t mix well and can make your batter lumpy.
Sugar: I used caster sugar because it dissolves quickly, but regular granulated or cane sugar will work just fine too.
Pumpkin Purée: I made mine using butternut squash because that’s what I had on hand. Any sweet pumpkin variety will do. You can use canned pumpkin if that’s easier. Just make sure it’s pure pumpkin, not pie filling.
Cream is what gives this cheesecake its amazingly smooth and rich texture.
All-Purpose Flour: Just a small amount helps set the cheesecake and gives it structure.
Eggs: These are key! They help the cake hold together and give that custard-like, creamy texture we all love.
Pumpkin Pie Spice: You can use store-bought, but I like mixing my pumpkin spice blend at home. It’s easy, and you get to make it according to your preference.
Homemade Vanilla Extract: Adds warmth and rounds out the flavors. A little goes a long way.
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 until 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 temp 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
Honestly, 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!
But if you’re in the mood to dress it up a little, try a light dusting of icing sugar, a drizzle of dark chocolate for a richer bite, or a soft 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
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.
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.
Making fresh pumpkin puree is 100% worth it. The flavor is richer, sweeter, and more vibrant. Here’s how you can do it. Peel and dice your pumpkin into chunks. Cook the pieces using one of these methods:
Stovetop: Add pumpkin to a saucepan with a little water. Cover and simmer until soft.
Microwave: Add 2-3 tablespoons of water along with cubed pumpkin pieces in a bowl. Cover and microwave until tender.
Steamer: This is my go-to method. Steam until the pumpkin is fork-tender.
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 the purée seems too watery, cook it down on the stove for a few minutes to get a thicker, richer texture.
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.
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 everything is smooth and combined, and you’ll be good.
📖 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 sugar is dissolved.
- Add the eggs, cream, all-purpose flour, vanilla extract, pumpkin puree, and pumpkin pie spice to the cream cheese mixture.
- 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 temp 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!
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