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
Scale
- 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
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!
Keywords: cheesecake, basque, pumpkin, spice, puree, cream cheese
Find it online: https://zhangcatherine.com/pumpkin-basque-cheesecake/