{"id":30802,"date":"2023-11-18T19:01:43","date_gmt":"2023-11-18T13:31:43","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=30802"},"modified":"2025-06-12T12:03:36","modified_gmt":"2025-06-12T06:33:36","slug":"easiest-pumpkin-burnt-basque-cheesecake","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/easiest-pumpkin-burnt-basque-cheesecake\/","title":{"rendered":"Pumpkin Basque Cheesecake"},"content":{"rendered":"\n

Creamy, spiced, and with just the right amount of sweet, this pumpkin Basque cheesecake is<\/strong> a cozy twist on the classic. It\u2019s a super simple, one-bowl recipe that\u2019s great for fall and perfect for Thanksgiving!<\/p>\n\n\n\n

\"Sliced<\/figure>\n\n\n\n

My burnt Basque cheesecake<\/a> recipe? It\u2019s been popular since the day I shared it. And I just love how this pumpkin version of the Basque cheesecake recipe came out! <\/p>\n\n\n\n

The outside has that signature deeply burnished top, and the inside remains soft, custardy, and full of intense fall and <\/strong>pumpkin flavors!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728This Basque pumpkin cheesecake looks fancy, but it couldn\u2019t be easier to make. No crust, no water bath, no tricky steps\u2014mix, bake, and let the oven work its magic.<\/p>\n\n\n\n

\u2728It\u2019s rich, custardy, and packed with that sweet, earthy pumpkin flavor we all love in fall desserts like pumpkin cinnamon rolls<\/a>. The top gets beautifully dark and caramelized, while the center stays soft and creamy.<\/p>\n\n\n\n

\u2728You can make the Basque cheesecake a day in advance, which makes it perfect for the Holidays or when you\u2019re hosting.<\/p>\n\n\n\n

\u2728If you\u2019re torn between pumpkin pie and cheesecake, this dessert gives you the best of both. It\u2019s like Fall in a slice!<\/p>\n<\/div><\/div>\n\n\n\n

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Basque Pumpkin Cheesecake Ingredients<\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

Cream Cheese:<\/strong> Go with full-fat cream cheese for that rich, classic Basque cheesecake taste. You can use store-bought or homemade cream cheese<\/a>. Just make sure it\u2019s softened. Cold cream cheese won\u2019t mix well and can make your batter lumpy.<\/p>\n\n\n\n

Sugar<\/strong>: I used caster sugar because it dissolves quickly, but regular granulated or cane sugar will work just fine too.<\/p>\n\n\n\n

Pumpkin Pur\u00e9e<\/strong>: I made mine using butternut squash because that\u2019s what I had on hand. Any sweet pumpkin variety will do. You can use canned pumpkin if that\u2019s easier. Just make sure it\u2019s pure pumpkin, not pie filling<\/em>.<\/p>\n\n\n\n

Cream<\/strong> is what gives this cheesecake its amazingly smooth and rich texture.<\/p>\n\n\n\n

All-Purpose Flour<\/strong>: Just a small amount helps set the cheesecake and gives it structure.<\/p>\n\n\n\n

Eggs<\/strong>: These are key! They help the cake hold together and give that custard-like, creamy texture we all love.<\/p>\n\n\n\n

Pumpkin Pie Spice:<\/strong> You can use store-bought, but I like mixing my pumpkin spice blend at home. It\u2019s easy, and you get to make it according to your preference.<\/p>\n\n\n\n

Homemade Vanilla Extract:<\/a> Adds warmth and rounds out the flavors. A little goes a long way.<\/p>\n\n\n\n

Please see the recipe card for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

Matcha Basque Cheesecake<\/a>: Just add a couple of teaspoons of matcha powder to the batter for an earthy twist that pairs beautifully with the rich, creamy base.<\/p>\n\n\n\n

Orange Basque Cheesecake<\/a>: Stir in some fresh orange zest and candied orange slices for a bright, citrusy version of the cake. <\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Pumpkin Basque Cheesecake<\/h2>\n\n\n\n

Step 1:<\/strong> Preheat the oven and line your cake tin with parchment paper.<\/p>\n\n\n\n

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\"pumpkin<\/figure>\n\n\n\n

Step 2<\/strong>: Mix softened cream cheese with sugar until the sugar is dissolved, and you have a smooth consistency. Add eggs, pumpkin pur\u00e9e, vanilla extract, all-purpose flour, and pumpkin pie spice. <\/p>\n<\/div>\n\n\n\n

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\"cheesecake<\/figure>\n\n\n\n

Step 3:<\/strong> Whisk well until you have a smooth, thick mixture. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"pumpkin<\/figure>\n\n\n\n

Step 4:<\/strong> Pour the burnt Basque pumpkin cheesecake batter into the prepared cake tin.<\/p>\n<\/div>\n\n\n\n

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\"baked<\/figure>\n\n\n\n

Step 5:<\/strong> Bake for 50-55 minutes, until the cake is browned on top, but still jiggly in the center.<\/p>\n<\/div>\n<\/div>\n\n\n\n

Step 6:<\/strong> Turn off the heat, crack the oven door open, and let the cake sit for a few minutes.\u00a0<\/p>\n\n\n\n

Step 7:<\/strong> Transfer the cheesecake to the countertop until cool.<\/p>\n\n\n\n

Step 8:<\/strong> 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.\u00a0\u00a0<\/p>\n\n\n\n

Final Step:<\/strong> Slice, serve, and enjoy cold or at room temperature.\u00a0<\/p>\n<\/div><\/div>\n\n\n\n

\"Pumpkin<\/figure>\n\n\n\n
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Pro Tips<\/h2>\n\n\n\n