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Recipe Intro From cynthiajordan
As an alternative to traditional pumpkin pie, this easy-to-make Pumpkin Basque Cheesecake holds the essence of autumn and promises to elevate your Thanksgiving table or seasonal gathering. Picture a creamy, cheesecake without a crust married with the flavors of pumpkin and warm spices. Top it with a generous dollop of homemade whipped cream for the perfect finishing touch.
Recipe Description
This is my second-ever Basque-style cheesecake. I'll tell you...it's the easiest stinkin' dessert to throw together and impress everyone. Yes, it's easier than a classic NY cheesecake because there is no crust. You are pouring batter into a parchment-lined springform pan...there is no water bath, no fuss, no nothin' because we want to burn this baby!! It's everything you're not supposed to do and then doing that at 400° for 65 minutes.
Pumpkin butter is the key to crafting the very best pumpkin Basque cheesecake. It’s also my pumpkin pie secret weapon, use this base in replace of puree and nix the sugar. All you do is add the eggs and cream. Feel free to adjust any of the seasonings in the pumpkin butter and add in toasted ground pecans or walnuts. Even scrape a vanilla bean pod into it if you please. But, there are two things (actually maybe three) I've learned when it comes to building flavor: salt in desserts no matter what, a touch of vanilla extract smooths everything out, and lemon juice adds a bit of brightness you didn't know was missing.
Jump to Section
- Pumpkin Basque Cheesecake Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Pumpkin Basque Cheesecake Ingredients
Everything you need to make pumpkin basque cheesecake.
Black Strap Molasses
Blackstrap molasses imparts a deep, rich flavor and a subtle hint of bitterness, adding complexity and depth to the overall taste of the dessert.
White Pepper
White pepper provides a gentle, mild heat that complements the sweetness of the dessert, enhancing the flavor profile without overpowering the delicate taste.
Cornstarch
Cornstarch acts as a stabilizing agent, contributing to the cheesecake's creamy and smooth texture by absorbing excess moisture and preventing undesirable clumps.
Cardamom
Cardamom lends a distinctive, aromatic note to the dessert, infusing it with a warm, slightly citrusy flavor that harmonizes with the other spices and the creamy base of the cheesecake.
Test Kitchen Notes
Pumpkin Butter Consistency
Ensure the pumpkin butter is smooth and well incorporated for a consistent, rich pumpkin flavor and texture throughout the cheesecake.
Parchment Lining
Pay attention to properly lining the springform pan with parchment paper to ensure easy removal and preservation of the cake's shape
Baking Time Precision
Maintain the specified baking time of 65 minutes at 400°F for the perfect balance of creamy interior and caramelized exterior. Adjusting the bake time may impact the texture and flavor
Whipped Cream Fluffiness
Whip the cream to stiff peaks just before serving for a light and airy texture that complements the dense cheesecake beautifully.
FAQs
What is Basque-style cheesecake?
Basque-style cheesecake, originating from the Basque region of Spain, is a crustless cheesecake with a burnt caramelized top, offering a delightful contrast of creamy and caramel flavors.
How does Basque-style cheesecake differ from traditional cheesecake?
Unlike traditional cheesecake, Basque-style cheesecake lacks a crust and is intentionally baked at a high temperature to achieve a burnt, caramelized top while maintaining a creamy interior.
Can I customize the flavors of a Basque-style cheesecake?
Yes, you can experiment with flavors by incorporating various additions like citrus zest, spices, or alternative extracts while keeping the fundamental Basque-style cheesecake preparation intact.
Can I convert the "Pumpkin Basque Cheesecake" into mini versions?
Yes, you can adapt the Pumpkin Basque Cheesecake recipe into individual mini pumpkin Basque cheesecakes. To do this, consider using individual-sized molds, such as ramekins or mini cheesecake pans, for baking. Adjust the baking time accordingly, as mini cheesecakes typically require less time in the oven compared to full-sized cheesecakes.
Prep time 25mins
Cook time 1hr 5mins
Serves or Makes: 10 servings
Recipe Card
Pumpkin Butter
ingredients
- 1 15 ounce can pumpkin puree (or ~2 cups fresh squash puree)
- 2 tablespoons blackstrap molasses
- 1 cup dark brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon cardamom
- 1/4 teaspoon white pepper
- 1 tablespoon vanilla extract
- 1 tablespoon fresh lemon juice
Cheesecake Filling
ingredients
- 1 1/2 pounds (3 packages) full-fat cream cheese, at room temperature
- 2 tablespoons cornstarch
- Pumpkin butter (above)
- 1 cup heavy cream, at room temperature
- 6 large eggs, at room temperature
- Fresh whipped cream, for serving
- Toasted or candied pumpkin seeds, for garnish
To make the pumpkin butter:
Method
Step 1
In a small pot combine the pumpkin puree, molasses, brown sugar, granulated sugar, salt, pumpkin pie spice, cardamon, and white pepper.
Step 2
Cook on medium heat while stirring constantly until the sugar is dissolved, the spices are aromatic, and the mixture begins to boil.
Step 3
Continue stirring until the pumpkin butter is very thick and spreadable, about 10 minutes.
Step 4
Remove it from the heat and stir in the vanilla and lemon juice. Set it aside to cool completely and store up to 1 to 2 weeks in the refrigerator.
To make the filling:
Step 1
Preheat the oven to 400°F degrees and line a 10-inch springform pan with nonstick spray.
Step 2
Carefully press one sheet of parchment paper into the bottom of the pan and spray it. Lay the second sheet of parchment across the short side so there is a 3-4 inch overhang. Set it aside.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and cornstarch on medium-low speed until it’s completely smooth and no lumps remain. About 8 minutes.
Step 4
Add the pumpkin butter and mix on medium speed until it’s combined, making sure to scrape down the sides.
Step 5
Reduce the mixer to low and stream in the heavy cream followed by the eggs, scraping down the bowl after each addition. Once incorporated, run the mixer on medium speed for about 30 seconds until the batter is thick, creamy, and smooth.
Step 6
Use a large sieve to strain the batter into the prepared pan [this ensures maximum smoothness].
Step 7
Bake the cheesecake in the center of the oven and bake for 65 minutes or until it is puffed and dark with crackly edges. The center should be slightly jiggly and have an internal temperature of 150°F.
Step 8
Remove the cheesecake from the oven and let it cool completely before refrigerating overnight, or at least 6 hours.
Step 9
Once the cheesecake is set, remove it from the springform pan. Adorn the edges with whipped cream and toasted pumpkin seeds. For an added touch, consider drizzling caramel over the top, as it makes a great addition to this recipe. Slice the cheesecake and serve it chilled.
