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Delicious Pumpkin Basque Cheesecake with a burnt top and creamy filling

Pumpkin Basque Cheesecake

A no-fuss, rustic Pumpkin Basque Cheesecake with a perfectly singed top, a custardy center, and warm spices. This dessert is the ideal easy fall treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the cheesecake
  • 16 oz Cream cheese (two 8 oz bricks) Use full-fat blocks for best results.
  • 3/4 cup Granulated sugar
  • 4 Large eggs Use room temperature.
  • 1/2 cup Pure pumpkin puree (or kabocha) Avoid pumpkin pie filling.
  • 2 tsp Ground cinnamon
  • 1 tsp Ground ginger
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Ground cloves
  • 3/4 cup Heavy cream Thins and enriches the batter.

Method
 

Preheat the oven and prepare the pan
  1. Heat the oven to 430°F, using convection if available. Line a 6-inch round, 3-inch tall cake pan with two layers of parchment, leaving a 2-inch overhang.
Beat cream cheese and sugar
  1. Bring cream cheese to room temperature and beat with sugar until light and fluffy.
Add the eggs one at a time
  1. Incorporate eggs one at a time, ensuring a homogenous batter.
Fold in pumpkin and spices
  1. Gently fold in pumpkin puree and spices until color is uniform.
Add the heavy cream slowly
  1. Slowly mix in heavy cream until just combined.
Pour and bake
  1. Pour batter into the pan and bake for 25-30 minutes until the top is dark amber and the center jiggles.
Cool at room temperature
  1. Remove from oven and cool on a wire rack at room temperature.
Slice for the desired texture
  1. Slice at room temperature for a gooey texture or chill for a firmer slice.

Notes

Cool completely before covering or storing. Serve slices at room temperature for best texture.