A twist on the popular burnt basque cheesecake. A creamy cheesecake with a slightly charred top and flavoured with pumpkin spice. Perfect for fall, halloween or thanksgiving!
ITS PUMPKIN TIME! Even though it’s spring in Australia it won’t stop me from making fall desserts for you guys. A quick scroll through instagram and all I see is pumpkin cakes, pumpkin rolls, pumpkin everything… and so I thought why not make a contribution as well. This is a spin on my mini basque cheesecake, one of the top recipes on my blog and I can guarantee that it’s equally as delicious! The pumpkin really complements the creamy texture of the cheesecake and brings a sense of warmth to this cute little cheesecake.
I played around with the different quantities of pumpkin puree in this, and found that this version brings the creamiest texture while still giving that sweet pumpkin flavour. If you compare this recipe to the original you’ll find that this version doesn’t use any cornstarch. That’s because the pumpkin puree brings the starch instead, giving the cheesecake structure and flavour, and adding the cornstarch will only give the cake a gummy texture
In Australia it’s pretty rare to find pumpkin pie filling or canned pumpkin, so I made my own pumpkin puree for this recipe. If you can find canned filling feel free to use that, but making it yourself is also super easy. All you need to do is bake a sweeter variety of pumpkin in the oven until super soft. A few quick pulses in the food processor will transform it into a silky pumpkin puree that is perfect for this recipe or a pumpkin pie! Any leftovers can be combined with a little stock and cream for a delicious roasted pumpkin soup. Yum!
If you do end up making this recipe make sure to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see all your amazing creations. This is the perfect recipe for fall, or any season really and I can’t wait for you all to try it. Happy caking!
PrintMini Pumpkin Basque Cheesecake
A twist on the popular burnt basque cheesecake. A creamy cheesecake with a slightly charred top and flavoured with pumpkin spice. Perfect for fall, halloween or thanksgiving!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 1 1x
Ingredients
- 150 g Cream cheese (⅔ cup)
- 50 g Sugar (¼ cup)
- 60 g Thickened/heavy cream (¼ cup)
- 1 Egg
- 70 g Pumpkin puree, homemade or canned
- ¼ tsp Vanilla paste
Instructions
- Preheat the oven to 250°C/ 480°F
- Line a 4-inch cake tin with baking paper*
- Beat the cream cheese with a rubber spatula/ wooden spoon until smooth
- Add the pumpkin puree
- Add the sugar, cornstarch and vanilla bean paste
- Beat until no clumps remain
- Add the egg and mix until completely smooth
- Stir in the cream and then pour into the lined cake tin
- Bake for [cooked-timer minutes=”17″]17 Minutes[/cooked-timer] on the top level of the oven
- Remove and cool for [cooked-timer minutes=”15″]15 Minutes[/cooked-timer], then place in fridge to cool completely
Another amazing recipe!!!! Thank you for sharing your hard work and delicious desserts!!! You really are great at it! We appreciate all you do for us! I personally like to read how and why you add or change certain ingredients and what it does to the texture, flavors, and appearance! It helps us learn and become better bakers!
Keep smiling!
And as always,
Kindest regards
KStep
Hi KStep,
Sorry for not replying to your comment earlier, been super busy this month! Thank you so much as always, so glad you enjoy the little foreward to the recipe. Will try to incorporate more of that in the future 🙂
Catherine