Pumpkin Basque Cheesecake: A Fall Dessert Like No Other

Fall is officially here, and that means it’s time for cozy sweaters, pumpkin spice everything, and, of course, baking! This season, instead of the usual pumpkin pie, how about trying something a little more elevated but just as comforting: Pumpkin Basque Cheesecake. Creamy, caramelized, and oh-so-autumnal, this dessert is a total showstopper for any occasion. But don’t be fooled by its fancy name—Basque cheesecake is deceptively easy to make, which means you can impress your guests without breaking a sweat.

If you’ve never tried Basque cheesecake before, you’re in for a treat. Picture the creamiest cheesecake you’ve ever had; now add a golden-brown caramelized top, a rich pumpkin flavor, and a hint of warm fall spices. You won’t even miss the traditional graham cracker crust, promise!

But before we dive into the history of this delicious dessert and give you some tips and tricks to perfect it, let’s talk about fall. Because if there’s one season that gives us all the warm and fuzzies, it’s fall—and it’s not just because of the sweaters (though that helps).

The Magic of Fall Baking

What is it about fall that makes us want to bake every pumpkin-flavored thing we can find? Is it the cool, crisp air? The stunning foliage? Or maybe it’s the fact that after the carefree days of summer, we’re ready to hunker down, embrace the cozy, and dive into something sweet and spicy.

For me, fall baking is all about flavor. Sure, there’s chocolate cake and lemon bars in the summer, but fall is when spices like cinnamon, nutmeg, and ginger really shine. Throw in some pumpkin, and you’ve got the ultimate seasonal dessert. And what better way to highlight all these fall flavors than with a Pumpkin Basque Cheesecake?

A Brief History of Basque Cheesecake (aka: How Spain Made Cheesecake Even Better)

So, where did this magical cheesecake come from? Believe it or not, the origins of Basque cheesecake are not as old as the usual classic cheesecakes we know. The now-famous dessert was first made in the 1990s at La Viña, a restaurant in San Sebastián, Spain, by chef Santiago Rivera. While New York-style cheesecake was already beloved worldwide, Chef Rivera wanted to create something that was the opposite of the dense, crusted versions we were used to. Enter Basque cheesecake.

Basque cheesecake is unique for two reasons: first, it’s crustless, and second, it’s baked at a high temperature, which creates that gorgeous, caramelized top we all swoon over. The edges bake faster, creating a slightly firmer, golden-brown shell, while the center remains creamy and rich.

Adding pumpkin to this already glorious dessert just takes it to the next level—because what’s fall without pumpkin, right?

Wait, No Crust? But I Love Graham Crackers!

Now, I know what you’re thinking: “Cheesecake without a crust? That’s sacrilegious!” Trust me, I get it. We’ve all grown up with graham cracker-crusted cheesecakes that are as familiar as a cozy blanket on a chilly fall night. But here’s the thing: Basque cheesecake is so creamy and rich that you won’t even miss the crust.

But hey, since we’re on the topic, let’s give graham crackers their moment. Did you know that graham crackers were actually created in the early 19th century by Sylvester Graham, a Presbyterian minister who promoted a vegetarian diet as a way to curb sinful urges? Yeah, really. Somewhere along the way, someone took his plain, wholesome crackers and decided to crush them into buttery crumbs for pie crusts—and the rest is history.

Now, back to the Basque cheesecake: the caramelized top, thanks to baking it at high heat, gives you a bit of that crispy texture you’d usually get from a crust, but without the extra step. So, while you might be a graham cracker fan for life, trust me when I say you’ll love this crustless version just as much. Maybe even more.

Tips & Tricks for a Perfect Pumpkin Basque Cheesecake

Baking a Basque cheesecake is simpler than you might think, but here are a few tips to make sure yours turns out perfect every time:

1. Room Temperature Ingredients Are Key
   You know the drill. Cold cream cheese equals lumpy cheesecake. Make sure your cream cheese, sour cream, and eggs are at room temperature before you start mixing. This ensures that your batter will be smooth and creamy, without any pesky lumps.
2. Don’t Be Afraid of Color
   The beauty of Basque cheesecake is that deep caramelized top. It might feel counterintuitive to let it get so dark, but trust the process! That burnished top is where the magic happens, and it contrasts beautifully with the creamy, pumpkin-spiced center.
3. Use Real Pumpkin Puree
   Whether you’re using canned pumpkin (just make sure it’s not pumpkin pie filling) or making your own, you want to avoid excess moisture. Drain the puree with a cheesecloth or paper towels to keep your cheesecake from getting watery.
4. Let It Jiggle
   You’re aiming for that perfect jiggle in the center of your cheesecake when it comes out of the oven. If it’s completely set, you’ve overbaked it. The edges should be firm, but the center should still have some wobble.
5. Cool It Gradually
   Rapid cooling can cause cracks, so turn off your oven and leave the door ajar for about 10 minutes before removing the cheesecake. Let it cool at room temperature for a couple of hours before chilling it in the fridge overnight.
6. Don’t Skip the Overnight Chill
   Yes, you’ll be tempted to dig in right away, but chilling the cheesecake overnight allows the flavors to meld and the texture to firm up into creamy perfection. It’s worth the wait!

Perfect Fall Pairings for Your Pumpkin Basque Cheesecake

So now that you’ve made the ultimate Pumpkin Basque Cheesecake, what should you serve it with? Here are a few ideas to take your fall dessert game up a notch:

Cranberry Apple Mulled Bourbon
If you’re feeling fancy, serve your cheesecake with a glass of cranberry apple mulled bourbon. The cinnamon, cloves, and cranberry in the cocktail bring out the flavors of the cheesecake in a truly indulgent way.

Rosemary Beef Stew
Nothing says fall like a hearty bowl of Rosemary Beef Stew. Serve the Pumpkin Basque Cheesecake as dessert for a delightful contrast between the rich, herbaceous stew and the creamy, spiced cheesecake.

Caramel Sauce
Drizzle some warm salted caramel over your cheesecake for a rich, decadent experience. The caramel pairs beautifully with the pumpkin and spices, making every bite pure autumnal bliss. Use the caramel portion of the Caramel Apple Pie recipe to make your own homemade caramel!

Candied Pecans
Add some crunch by sprinkling candied pecans over each slice. The sweet, nutty flavor enhances the pumpkin and adds a little texture contrast to the creamy cheesecake.

Why You Need Pumpkin Basque Cheesecake in Your Life

If you love fall, baking, and all things cozy, then Pumpkin Basque Cheesecake is going to be your new favorite dessert. It’s the perfect blend of creamy, spiced, and caramelized goodness that’s as comforting as it is impressive. Plus, it’s easier to make than you’d think, and it looks way more complicated than it actually is (which is always a win in my book).

Whether you’re serving it for a special occasion or just a random Tuesday night (because why not?), this cheesecake is a guaranteed crowd-pleaser. And with a few simple ingredients and some fall-inspired flair, you’ll have a dessert that’s both beautiful and delicious.

So, what are you waiting for? Grab your cream cheese and your pumpkin puree, and let’s get baking!

Print Recipe

Pumpkin Basque Cheesecake Recipe

Pumpkin Basque Cheesecake: creamy, rich, and spiced with cinnamon, ginger, nutmeg—perfect for fall with a caramelized top and smooth texture.

Prep Time20 minutes mins

Cook Time35 minutes mins

Cooling & Refridgerator10 hours hrs

Total Time10 hours hrs 55 minutes mins

Course: Dessert

Servings: 8 people

Equipment

• Stand mixer or hand mixer
• Food processor (optional)
• 6-inch round springform pan
• Parchment Paper
• Cooking spray
• Sifter
• Mixing Bowls
• Sharp Knife
• Hot water (for clean slicing)

Ingredients

• 3 bricks 24 oz cream cheese, room temperature
• 1 cup pumpkin puree homemade or canned, but drained of excess moisture
• ¾ cup sour cream room temperature
• 1 cup dark brown sugar
• ½ cup granulated sugar
• 1 vanilla bean pod seeds scraped, or 2 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• Pinch of ground cloves optional
• ¼ tsp salt
• 3 large eggs room temperature
• 3 large egg yolks room temperature
• 2 tbsp all-purpose flour

Instructions

Preheat the Oven:

• Preheat your oven to 450°F. Prepare a 6-inch round springform pan by lining it with parchment paper, allowing some overhang for the classic wrinkled effect. Lightly spray the parchment with cooking spray and set aside.

Mix the Base Ingredients:

• In a stand mixer, large bowl with a hand mixer, or a food processor, combine cream cheese, pumpkin puree, and sour cream. Mix on high speed for 2-3 minutes until completely smooth and creamy, ensuring no lumps remain.

Incorporate Sugars, Salt & Spices:

• Add in the dark brown sugar, granulated sugar, salt, cinnamon, ginger, nutmeg, and cloves. If using a vanilla bean pod, scrape the seeds into the mixture, and add the empty pod directly into the batter. Blend for an additional 30 seconds until everything is evenly incorporated. If using vanilla extract, add it now instead.

Add Eggs Slowly:

• Reduce the speed to medium and add the eggs and egg yolks, one at a time, mixing briefly after each addition. Avoid overmixing once the eggs are in to maintain a creamy, custardy texture.

Sift in the Flour:

• Sift the flour over the batter and mix just until combined. This will give the cheesecake a slightly firmer structure without being dense.

Pour & Bake:

• Pour the batter into the prepared pan and gently tap it on the counter to release any air bubbles. Place the cheesecake on the upper rack of the oven and bake for 30-35 minutes, or until the top is a deep, burnished brown with a slight jiggle in the center. The top should be beautifully caramelized with a few darker spots.

Cool Gradually:

• Turn off the oven and leave the cheesecake inside with the door slightly ajar for 10 minutes. Then remove the cheesecake and let it cool at room temperature for about 2 hours. This gradual cooling helps prevent cracking and ensures the texture remains creamy.

Chill Overnight:

• Once cooled to room temperature, transfer the cheesecake to the refrigerator. Chill overnight (or for at least 8 hours) to allow the flavors to fully develop and set.

Serve:

• Carefully remove the cheesecake from the parchment lining and slice with a sharp knife that has been warmed in hot water (wiping between each slice for a clean cut). Serve as-is or with a drizzle of salted caramel and candied pumpkin seeds for added crunch and texture.

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