Pumpkin Basque Burnt Cheesecake
Eversince I made the Basque Burnt Cheesecake back in 2020, it has become one of the options of desserts I make during the holidays, mainly Thanksgiving(brought it to a potluck family dinner once) or Easter Sunday. For our 2024 Thanksgiving dinner I decided to make a Pumpkin Basque Burnt Cheesecake to add to my pumpkin dessert repertoire. (Pumpkin Cheesecake With Sour Cream Topping)
Oh My Goodness! I didn’t think it was possible to elevate the already PERFECT Basque Burnt Cheesecake but the pumpkin version was sooooooo GOOD. I’m not into Pumpkin everything except for when I make Pumpkin Cheesecake w/ Dulce de Leche Topping(or the one with sour cream topping, link above) during Thanksgiving but this Pumpkin Basque Burnt Cheesecake is definitely going to make a repeat in my household. You should try making it too.
Pumpkin Basque Burnt Cheesecake
Equipment
- springform pan
- loaf pan
- 4 sheets of parchment paper
- sheet pan
Ingredients
- 2 bricks cream cheese room temperature
- 1 1/2 sugar
- 6 eggs
- 1 1/2 tsp vanilla extract
- 1 tsp salt
- 1 can pumpkin puree
- 1 tsp powdered cinnamon
- 1/2 cup flour
- oil spray
Instructions
- Preheat oven to 400°. Place rack in the middle of oven.
- Spray oil the springform pan and loaf pan. Place 2 sheets each of parchment paper on each pan, overlapping each other.
- Mix together sugar and cream cheese in medium-low speed until sugar is well-incorporated.
- Scrape the sides a couple of times. Increase speed to medium then add eggs one at a time.
- Scrape the side again, lower the speed back to medium low then add cream. Â
- Vanilla and Salt.
- The pumpkin puree.
- The the powdered cinnamon. Mix everything together for 30 seconds.
- Turn the mixer off. Sift flour into the mixture. Beat in low speed until well-incorporated. (Photo reference from the original Basque Burnt Cheesecake recipe. Forgot to take a pic with this recipe.)
- Scrape the sides again then continue to beat until the batter is smooth and silky. Place the prepared pans on top of a sheet pan. Pour the batter into the prepared pans.
- Bake it in the oven for 60 minutes or until golden brown or burnt and cracked on top. The middle will be jiggly but it's fine.
- After 60 minutes, take it out of the oven. Let it cool slightly (cheesecake will fall but don't worry) then unmold from the pan to cool completely on the counter if serving on the same day.
- OR, Don't unmold from the pan. Chill in the fridge overnight to serve the next day.
Unmolding…
OMG!!!
It’s optional but you can top your slice or two of Pumpkin Basque Burnt Cheesecake with a dollop of whipped cream. This cheesecake is surprisingly light which makes it even better. Seriously, try it.
