Pumpkin Basque Cheesecake

Pumpkin spice san sebastian burnt basque cheesecake

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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!


  • 16 oz (450 g) Cream cheese, room temperature
  • ¾ 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
  • ¾ cup (180 ml) Thickened/Heavy cream


  1. Preheat the oven to 240C/ 465F and line a 6-inch / 15 cm cake tin with parchment paper
  2. Place the cream cheese in a large bowl and beat until smooth
  3. Add the pumpkin puree, sugar, and mix until well combined
  4. Add the spices and vanilla extract and beat until smooth and lump-free
  5. Whisk in the eggs, then add the cream and whisk until smooth
  6. Pour into the lined cake tin and bake for 25 mins
  7. Open the oven door and wedge in a spoon, let the cake sit for 10 mins
  8. Remove the cake and place it directly in the fridge to cool overnight or a minimum of 4 hours
  9. Unmould, slice and enjoy!
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