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    Home » Cake » Mini Pumpkin Basque Cheesecake

    Mini Pumpkin Basque Cheesecake

    October 4, 2020 by Catherine Zhang 8 Comments

    Jump to Recipe·Print Recipe

    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!

    Jump to:
    • Pumpkin Cheesecake Flavour
    • How to make your own pumpkin puree
    • Mini Pumpkin Basque Cheesecake

    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.

    mini pumpkin spice basque cheesecake

    Pumpkin Cheesecake Flavour

    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.

    Mini pumpkin spice basque cheesecake
    Mini pumpkin spice basque cheesecake

    How to make your own pumpkin puree

    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!

    Let's get baking!

    If you make these make sure leave a comment and rating down below, I would love to know how it went. Also tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and share your creations.

    Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy baking!

    Print

    Mini Pumpkin Basque Cheesecake

    Mini pumpkin basque cheesecake
    Print Recipe

    ★★★★★

    5 from 2 reviews

    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!

    • Author: Catherine Zhang
    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Total Time: 30 minutes
    • Yield: 1 1x
    • Category: Cake
    • Method: Easy
    • Cuisine: American

    Ingredients

    Scale
    • 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

    1. Preheat the oven to 250°C/ 480°F
    2. Line a 4-inch cake tin with baking paper*
    3. Beat the cream cheese with a rubber spatula/ wooden spoon until smooth
    4. Add the pumpkin puree
    5. Add the sugar and vanilla bean paste
    6. Beat until no clumps remain
    7. Add the egg and mix until completely smooth
    8. Stir in the cream and then pour into the lined cake tin
    9. Bake for 17 minutes on the top level of the oven
    10. Remove and cool for 15 minutes, then place in fridge to cool completely

    Keywords: cheesecake, basque, pumpkin, spice, puree, cream cheese

    Did you make this recipe?

    Share a photo, tag me @catherine.justdessertsau and hashtag #cattycakes

    I cannot wait to see what you make!

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    Reader Interactions

    Comments

    1. KStep

      October 09, 2020 at 2:01 am

      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

      Reply
      • Catherine Zhang

        November 09, 2020 at 5:54 am

        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

        Reply
    2. Diane

      August 10, 2021 at 3:16 pm

      I love this combination of pumpkin and cheesecake! Gonna try it right away. Just found a tiny typo: there shouldn't be "cornstarch" in step 5 right? 😉

      ★★★★★

      Reply
      • Catherine Zhang

        August 13, 2021 at 10:08 am

        Hi Diane! Thanks for letting me know 😆 Yes no cornstarch needed because we have the pumpkin puree. Hope you like the recipe!

        Reply
    3. Irene

      October 18, 2021 at 12:32 pm

      Loved the creaminess of this recipe! I substituted butternut squash for pumpkin and added some cinnamon and nutmeg as well. Thanks so much for creating this recipe!

      ★★★★★

      Reply
      • Catherine Zhang

        October 20, 2021 at 12:49 pm

        Hi Irene, Sounds delicious!

        Reply
    4. Mary

      June 12, 2022 at 7:35 pm

      Hiya. Before the recipe it mentions it’s flavored with pumpkin spice but I’m not seeing it in the ingredient list. What quantity would you recommend if I wanted to add some? Thanks!

      Reply
      • Catherine Zhang

        June 14, 2022 at 12:08 pm

        Hi Mary, you can add 1/2 a teaspoon or more to your liking 🙂

        Reply

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    About me!

    Hi, I'm Catherine!

    My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2!

    As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

    Learn more about me! →

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