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Easiest Pumpkin Burnt Basque Cheesecake
Pumpkin Basque cheesecake is a one-bowl, 7 ingredient recipe. The perfect cheesecake for Thanksgiving, rich with warm autumn flavors. It’s very basic, and because it’s a crustless cheesecake, it's super easy to make.
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
8
hours
hrs
Course:
Dessert
Keyword:
Basque Pumpkin Cheesecake, Burnt Pumpkin Cheesecake, Pumpkin Basque Cheesecake
Servings:
8
Servings
Calories:
Author:
Natasha Minocha
Ingredients
2
cups / 500 gms
Cream cheese
1
cup / 200 gms
Caster sugar
2
Eggs
1/3
cup / 75 gms
Cream
1/4
cup / 31.25 gms
All-purpose flour
1 1/4
cup / 280 gms
Pumpkin puree
Homemade or store-bought
2
tsp
Pumpkin pie spice
1
tsp
Vanilla extract
Instructions
Preheat your oven to 200C.
Line your baking pan with parchment paper. Make sure the paper comes at least 2" above the sides of the pan.
I used an 8" 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 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!