Dessert

Pumpkin Basque Cheesecake Recipe

ByThomas Greene December 27, 2025December 27, 2025

Introduction

This Pumpkin Basque Cheesecake offers a rich, creamy texture with a beautifully burnt top that adds a subtle caramelized flavor. Combining pumpkin spice with classic Basque style, it’s a cozy dessert perfect for fall or any time you crave something unique and comforting.

The image shows three slices of a cake, each placed on a white plate with subtle patterns. The cake has two clear layers: the bottom layer is thick, light yellow, soft, and slightly spongy, while the top layer is thin, dark brown, and looks like a smooth burnt crust. The plates sit on a white marbled surface that softly reflects light. Near the closest slice, there is a corner of a purple and white checked cloth. Each plate has a fork placed beside or behind the cake slices. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

Three 8-ounce packages (681g) cream cheese
1 3/4 cups (347g) granulated sugar
5 large eggs
3/4 cup (170g) heavy cream
1/2 cup (113g) pumpkin purée
2 3/4 teaspoons King Arthur Pumpkin Pie Spice*
2 teaspoons King Arthur Pure Vanilla Extract
3/4 teaspoon table salt
1/8 teaspoon turmeric

Instructions

Step 1: Preheat your oven to 500°F and position a rack in the center.
Step 2: Prepare the pan by crumpling two sheets of parchment paper roughly 16 1/2″ x 12 1/4″. Uncrumple and overlap them in a cross shape, pressing into a 9″ springform pan to cover the bottom and sides. Fold the excess parchment over the pan’s outside edge so the cake top remains exposed.
Step 3: In a food processor with the blade attachment, add all the ingredients and process until the batter is smooth and lump-free, about 5 minutes. Scrape the bowl halfway through to ensure even mixing.
Step 4: Pour the batter into the prepared pan and transfer it to the oven.
Step 5: Bake for 22 to 28 minutes, checking starting at 22 minutes. The top should be deep-dark brown, edges set, and the center still jiggly. A thermometer reading near 185°F about 1 inch from the edge and 1 inch deep indicates doneness.
Step 6: Remove from the oven and cool the cheesecake in the pan on a rack to room temperature before slicing. Serve at room temperature or refrigerate and serve chilled.

Tips & Variations

If you don’t have a food processor, blend the ingredients thoroughly using an electric mixer or blender, ensuring a smooth batter without lumps.
Using parchment crumpled before placing it in the pan helps it fit better and prevents tearing during baking.
Watch the baking time carefully; pulling the cheesecake out at just the right moment ensures a creamy center with the signature Basque burnt top.

Storage

Store leftover Pumpkin Basque Cheesecake in an airtight container in the refrigerator for up to one week. It can be enjoyed chilled or returned to room temperature before serving. For best texture, avoid freezing, as it may affect the creamy consistency.

How to Serve

A close-up image of a golden brown Basque cheesecake with a dark, slightly burnt top layer that looks smooth and shiny. The cake is thick with a creamy, dense, pale yellow inside, showing a soft texture. It sits on wrinkled, brown parchment paper with some browned spots from baking. A slice is cut out and placed on a white plate in the background. The whole scene is set on a white marbled surface with bright natural light highlighting the contrasting colors and textures of the cheesecake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

It’s best to use pure pumpkin purée rather than pie filling, as pie filling contains added sugars and spices that can alter the cheesecake’s flavor balance.

Why is the top of the cheesecake so dark?

The intentionally burnt top is a signature feature of Basque cheesecake, giving a caramelized, slightly smoky flavor that contrasts with the creamy interior.