A twist on the popular burnt basque cheesecake. A creamy cheesecake with a slightly charred top and flavored with pumpkin spice. Perfect for fall, halloween or thanksgiving!
A San Sebastian cheesecake with pumpkin spice
Originating in San Sebastian, Spain, the burnt basque cheesecake has taken the world by storm with its silky smooth texture and unorthodox burnt crust. Its popularity never seems to fade; there is something so addictive about the char that keeps you coming back for more. (If you want the original, here is my classic burnt basque cheesecake, and what makes a basque cheesecake different from a New York style one.)
One of the first recipes I uploaded on my blog was a mini pumpkin basque cheesecake, and with fall coming up I gave that old recipe a refresh. Pumpkin puree and warming spices work so well with cream cheese, and the result is a comforting fall dessert that is an absolute crowd-pleaser, and a lovely one for the Thanksgiving table.
Roasted, homemade or canned pumpkin
You can buy pumpkin puree in a can, but nothing beats freshly made pumpkin puree. The flavor is richer and the texture silky and creamy. Choose a pumpkin you enjoy eating, as that becomes the pumpkin flavor of the cheesecake.
Personally, I love using Japanese pumpkin or kabocha, as they are sweeter and more intense in pumpkin flavor. Butternut, blue prince and many others are equally good.
If you are looking for the ultimate guide to making puree, look no further than my recipe here! It has all the tips and tricks, from what kind of pumpkin to use to how to troubleshoot a watery puree.
Why a watery puree ruins the set
Both canned and homemade puree work, but homemade puree shouldn’t be too watery. Watery puree makes the cheesecake too soft. If yours looks wet, put it in a cheesecloth over a strainer to drain off the excess pumpkin juice.
The cheesecake batter, ingredient by ingredient
Cream cheese
Block-style cream cheese is best here because it has more structure. Spreadable cream cheeses often contain emulsifiers and other ingredients to keep them soft, and we want the cheesecake to set after baking, so stay away from those. The best brand to use is Philadelphia cream cheese; it is said the original basque cheesecake uses Philly, so it gets the flavor as close as possible.
Spices
A mix of cinnamon, ginger and nutmeg, with cinnamon as the predominant flavor. Adjust to your taste, or add other warming spices like allspice and cloves.
White sugar
Gives the cake sweetness. It doesn’t need much, because the pumpkin puree adds a little sweetness of its own. Adjust it to your liking.
Eggs
Eggs give the cake structure, bind everything together and help create the creamy texture. Use room-temperature eggs: fridge-cold eggs cool the batter down and change the bake time, which makes it harder to tell when the cake is ready.
Cream
Thickened or heavy cream works best. It breaks up the very rich cream cheese and adds lightness. The more cream you use, the softer the cheesecake, so don’t add extra or it won’t set.
Vanilla
Vanilla bean paste or vanilla extract both work. Vanilla adds another layer of flavor and complements the warming spices.
Frequently Asked Questions
How long does this last?
This cake will last up to 4 days when stored in an airtight container in your fridge. Make sure to keep this cake chilled as it is temperature sensitive and should stay chilled when possible.
Can I freeze this cake?
Yes, you can freeze this cake! If you are freezing this cake I recommend slicing the cake up and wrapping each individual piece before freezing.
This makes it so much easier when you want to have a slice. Simply take it out of the freezer and let it thaw in the fridge overnight or on your countertop for an hour.
How should I serve this?
My favorite way to serve this cheesecake is straight out of the fridge with a generous drizzle of dulce de leche and a dollop of whipped cream. This makes for the most comforting and creamy pumpkin dessert.
Of course, if you don’t have either dulce de leche or whipped cream you can serve it as it is and it’ll be just as delicious.
Why did my cheesecake crack?
The main reason behind a cheesecake cracking is the overmixing of the batter. Overmixing the batter introduces air bubbles into the cheesecake.
As the cake bakes the air bubbles will rise to the surface of the cake, causing cracks.
To prevent this you can:
- Mix the batter by hand: This reduces the possibility of overmixing
- Pour the cheesecake batter from a tall height into the tin: This pops any air bubbles in the batter as it drops into the cake tin
- Swirl the cheesecake batter in the pan with a skewer: This should pop any remaining air bubbles in the batter.
Why isn’t my cheesecake getting a burnt top?
Different ovens distribute heat differently. They could run cooler or hotter, or not distribute hot air evenly throughout. If your cake isn’t burning on top your oven probably runs cooler or, the hot air is not reaching the position your cake is in.
During the last 5-10 minutes of baking time check the color of your cheesecake. At this point, it should be a dark golden brown. If your cheesecake is still pale in color it’s time to bump up the heat.
If the cake is very pale, you can change your oven setting to ‘top heat‘ or ‘grill’. The direct heat coming from the top of the oven will help to bring it to color.
Why is my cheesecake dry and crumbly?
If your cheesecake is crumbly it means that it has been overbaked! Make sure you keep an eye on the bake time of your cake as it is essential for achieving the perfect texture. This cake is all about timing!
If you still find that it is dry, then your oven most likely runs hotter than others. you can check this with an oven thermometer. In this case, I would recommend turning your oven down.
Let’s Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.
Follow me on Facebook, Pinterest, YouTube, and TikTok for more of my baking creations and updates!
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: 25 minutes
- Total Time: 40 minutes
- Yield: 1 x 6-inch cake 1x
- Category: Cake
- Method: Easy
- Cuisine: American
Ingredients
- 16 oz (450 g) Cream cheese, room temperature
- 3/4 cup (150 g) White sugar
- 1/2 cup (120 g) Pumpkin puree, canned or homemade
- 1 tsp Ground cinnamon
- 1/4 tsp Ground ginger
- A pinch of nutmeg
- 1 tsp Vanilla extract
- 3 Large eggs, room temperature
- 3/4 cup (180 ml) Thickened/Heavy cream
Instructions
- Preheat the oven to 240C/ 465F and line a 6-inch / 15 cm cake tin with parchment paper
- Place the cream cheese in a large bowl and beat until smooth
- Add the pumpkin puree, sugar, and mix until well combined
- Add the spices and vanilla extract and beat until smooth and lump-free
- Whisk in the eggs, then add the cream and whisk until smooth
- Pour into the lined cake tin and bake for 25 mins
- Open the oven door and wedge in a spoon, let the cake sit for 10 mins
- Remove the cake and place it directly in the fridge to cool overnight or a minimum of 4 hours
- Unmould, slice and enjoy!
Want more? Browse every cheesecake recipe in one place.
Planning the whole dessert table? Find every pumpkin, apple and pie recipe in my Thanksgiving desserts guide.
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
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? 😉
Hi Diane! Thanks for letting me know ???? Yes no cornstarch needed because we have the pumpkin puree. Hope you like the recipe!
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!
Hi Irene, Sounds delicious!
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!
Hi Mary, you can add 1/2 a teaspoon or more to your liking 🙂
Hi there, for step seven when you open the open and stick a spoon in, should the oven be off or still on? Thanks!
If I wanted to make this in a 9 inch cake pan, how long would I have to bake for and how much should I multiply the recipe by? Thanks!
If I use an 8 inch pan can I double or 1.5 this recipe?