Description

This Pumpkin Basque Cheesecake is a luscious twist on the traditional Basque burnt cheesecake, incorporating rich pumpkin purée and warming pumpkin pie spices. With a deeply caramelized top, creamy interior, and subtle autumnal flavors, this cheesecake offers a perfectly balanced dessert ideal for fall gatherings or festive occasions. The cheesecake is baked at a high temperature to create its signature burnt crust while keeping the center soft and silky.

Ingredients

Scale

Cheesecake Batter

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

Pan Preparation

Two sheets of 16 1/2″ x 12 1/4″ parchment paper

Instructions

Preheat the Oven: Preheat your oven to 500°F (260°C) and position the rack in the center of the oven to ensure even baking.
Prepare the Pan: Crumple two sheets of large parchment paper into balls and then uncrumple them. Overlap the sheets in a cross shape and press them into a 9″ springform pan, covering the bottom and sides thoroughly. Fold the excess parchment over the outside edge of the pan to keep the top of the cheesecake exposed during baking.
Make the Batter: Place all the ingredients—cream cheese, granulated sugar, eggs, heavy cream, pumpkin purée, pumpkin pie spice, vanilla extract, salt, and turmeric—into the bowl of a food processor fitted with the blade attachment. Process until the batter is completely smooth and free of lumps, which takes about 5 minutes. Scrape down the sides of the bowl halfway through mixing to ensure even blending.
Pour and Bake: Pour the smooth batter into the prepared parchment-lined pan. Transfer the pan immediately to the preheated oven.
Baking: Bake for 22 to 28 minutes. Watch for a deep dark brown top, edges that are just set, and a center that is still quite jiggly. Use a digital thermometer to check the temperature 1 inch from the edge and 1 inch deep; it should read close to 185°F. Begin checking at 22 minutes and continue to check at one-minute intervals to remove at the perfect doneness. Timing is critical to achieve the ideal texture and flavor.
Cooling: Remove the cheesecake from the oven and place it on a cooling rack. Allow it to cool completely in the pan at room temperature before slicing.
Serving and Storage: Unmold the cheesecake and serve at room temperature or chill in the refrigerator before serving. Store any leftovers in the refrigerator for up to one week.

Notes

Crumpling the parchment paper makes it easier to fit into the pan and helps create the rustic, wrinkled edges characteristic of Basque cheesecakes.
Using a food processor ensures a smooth, lump-free batter which is crucial for the cheesecake’s creamy texture.
Check the cheesecake frequently during baking to avoid over-baking, which can cause the center to dry out.
The turmeric is included to provide subtle color and warmth without affecting flavor.
Letting the cheesecake cool completely helps it set and makes slicing easier.
This cheesecake can be served at room temperature or chilled; the texture changes slightly when cold, becoming firmer and denser.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pumpkin Basque Cheesecake, Burnt Cheesecake, Pumpkin Dessert, Autumn Dessert, Cream Cheese Cake