Mini Pumpkin Basque Cheesecake

Mini pumpkin basque cheesecake

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!


  • 150 g Cream cheese (2/3 cup)
  • 50 g Sugar (1/4 cup)
  • 60 g Thickened/heavy cream (1/4 cup)
  • 1 Egg
  • 70 g Pumpkin puree, homemade or canned
  • 1/4 tsp Vanilla paste


  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

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