Pumpkin Basque Cheesecake
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 dessert!
Servings: 8 Servings
Calories: 239kcal
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!
Nutrition
Serving: 1 Slice | Calories: 239kcal | Carbohydrates: 37g | Protein: 12g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 59mg | Sodium: 423mg | Potassium: 273mg | Fiber: 1g | Sugar: 30g | Vitamin A: 6283IU | Vitamin C: 2mg | Calcium: 228mg | Iron: 1mg